Step 1

Place the chicken into a large saucepan and sprinkle the chicken evenly with 1 teaspoon of kosher salt. Cover the chicken with cold tap water. Bring the water to a boil over high heat. Then reduce the heat to medium and simmer until the chicken is no longer pink. This will take 12-15 minutes.

Step 2

Once the chicken has reached 165℉, remove the chicken from the saucepan and transfer the cooked chicken to a large bowl. Allow it to cool slightly, then shred it with two forks.

Step 3

In a large skillet, combine the shredded chicken with the salsa, cumin, garlic powder, onion powder, paprika, and chili powder. Bring the mixture to a simmer over medium heat. Simmer for 5 minutes, or until the chicken has warmed through.

Step 4

Remove the skillet from the heat. Juice the lime over the skillet and toss to coat.

Step 5

Serve the shredded chicken taco meat on warmed corn tortillas or flour tortillas, with desired toppings of your choice.