First things first, make your slaw! It needs to marinate while we make the tacos.
Toss the cabbage into a large bowl and sprinkle it with salt. Now, get in there with both hands and massage the hell out of it, grabbing it and releasing it over and over until it starts to feel soft, or at least loose a bit of it’s stiffness. Massage for about a minute, until it starts to feel more like slaw. Add in the rest of the ingredients and toss to combine! Place in the refrigerator until you’re ready to eat. Can be made up to 24 hours in advance, but if you make it that far in advance, don’t toss in the cilantro until you’re ready to eat. It will get weird and soggy.
Now let’s make those tacos.
Preheat oven to 425°F. Line two rimmed baking sheets with parchment paper.
Heat oil in a large skillet over medium-high heat.
Add the ground chicken and sauté for 4 to 5 minutes, breaking it up with a wooden spoon or spatula into the smallest crumbles that you can.
Reduce heat to medium. Add chicken stock, hot sauce, lime juice, tomato paste, salt, garlic powder and chicken stock and stir to combine. Simmer until all liquid is absorbed, 8 to 10 minutes.
Remove skillet from heat and stir in cilantro. Allow to cool while you heat your tortillas.
Heat up and lightly char each tortilla over the open flame of your stove by placing it directly on the gas burner, over low heat, for about 15 seconds per side. You want it to get a bit of char on it. If you don’t have a gas burner, wrap all of the tortillas in a damp paper-towel and microwave for 10 to 15 seconds until pliable. We need to be able to fold them in half without ripping!
Place six tortillas onto each baking sheet. They can be slightly overlapping. Cover each tortilla with a thin layer of cheese. Spoon about 2 tablespoons of chicken taco meat onto one half of each tortilla, then fold it in half over the meat. Spray both sides of the taco with cooking spray (or rub with olive oil).
Bake for 5 minutes, then flip and cook for 5 more minutes. They should be lightly crispy, but won’t take on a ton of color in the oven.
While the tacos are cooking, prep your toppings, like chopping up some radishes or tomatoes, smashing up some avocados, etc.
Serve tacos immediately with slaw and desired toppings.