Crispy Chicken Tacos

1 tablespoon olive oil
1 medium onion diced
4 cloves garlic minced
3 cups shredded cooked chicken
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
12 corn tortillas
2 cups shredded cheddar or Monterey Jack cheese
Cooking spray or olive oil for brushing tortillas
Shredded lettuce, diced tomatoes, salsa, guacamole, lime wedges Optional toppings

Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Add the shredded chicken to the skillet. Stir in the chili powder, cumin, salt, and black pepper. Cook for 2 to 3 minutes, mixing well to combine the flavors. Remove from heat.
Preheat the oven to 425°F. Warm the tortillas in a damp paper towel in the microwave for 30-45 seconds until pliable.
Lightly grease a baking sheet with cooking spray or brush with oil. Place a tortilla on the baking sheet. Add about 4 tablespoons of the chicken mixture and 1 to 2 tablespoons of shredded cheese on one half of the tortilla. Fold the tortilla over to form a taco.
Continue with the remaining tortillas, placing them in a single layer on the baking sheet. Lightly brush or spray the tops with olive oil. Bake for 12 to 17 minutes in the preheated oven, flipping halfway, until crispy and golden brown.
Remove the tacos from the oven and let them cool slightly before serving. Serve with optional toppings like shredded lettuce, diced tomatoes, salsa, guacamole, and lime wedges.