Warm the oil in a medium skillet or nonstick frying pan over medium-low heat. Add the Mexican Adobo Sauce and cook until it’s fragrant, about 2 minutes. Add the shredded chicken and cook until the chicken is heated through, moving the pieces around with a pair of tongs, about 5 minutes. Set aside. Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Assemble the tacos: Pile some of the chicken in a warm tortilla, add a spoonful of sour cream, and sprinkle with the jalapeño and cilantro. Finish with a squeeze of lime and the optional hot sauce and serve.