In a large bowl, combine the salsa, vegetable oil, minced onion, garlic, cumin, oregano, chili powder, salt, paprika, and lime juice. Whisk until well mixed. Add the chicken breasts, ensuring they’re well covered in the marinade. Cover the bowl and refrigerate for about 30 minutes. This allows the flavors to penetrate the chicken while you prepare other elements.

Preheat your grill or grill pan over medium-high heat. Once hot, remove the chicken from the marinade and place on the grill. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). For a nice sear, resist the urge to flip too often. Once cooked, let the chicken rest for a few minutes; this helps keep it juicy.

While the chicken is grilling, prepare your toppings. Dice fresh tomatoes, chop lettuce, and slice avocados for that creamy touch. You can also mix your salsa if you want to add a personal flair. The more vibrant the toppings, the more appealing your tacos will be.

Once the chicken has rested, slice it into strips or bite-sized pieces. Warm your tortillas on the grill or in a skillet for a few seconds on each side. Next, layer a generous amount of chicken into each tortilla. Top with your freshly prepared veggies, salsa, guacamole, or whatever else you fancy. The trick is to layer strategically so every bite bursts with flavor.

Once assembled, these tacos are ready to be devoured. Serve with a side of chips or a simple salad. Squeeze some extra lime juice over the top, and perhaps even a sprinkle of cheese if you like.