Preheat your oven to 425°F. While it heats, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3 minutes until softened and fragrant. Add the minced garlic and cook for another 30 seconds, then add the shredded chicken, black beans, corn, cumin, salt, pepper, and smoked paprika. Stir everything together and cook for 2 minutes to combine the flavors. Pour in the salsa and simmer for 3-4 minutes, allowing the mixture to reduce slightly and the flavors to meld together. Remove from heat and stir in the fresh cilantro. I like to let this filling cool for just a minute or two before assembling—it makes the tacos easier to handle and prevents the cheese from melting too quickly.

While the filling cools slightly, warm the corn tortillas to make them pliable and less likely to crack. Wrap them in a damp paper towel and microwave for about 50 seconds until they're warm and soft. Set up your assembly station with the warmed tortillas, the freshly shredded cheese, a small bowl with the vegetable oil, and two sheet pans lined with parchment paper or lightly oiled. Having everything organized before you start assembly will make the process smooth and efficient.

Working with one tortilla at a time, lightly brush one side with vegetable oil and place it oil-side down on a sheet pan. On the other side (facing up), sprinkle a small handful of cheese, then add about 2-3 tablespoons of the warm filling mixture from Step 1. Sprinkle a bit more cheese on top to help it bind. Fold the tortilla in half over the filling, creating a half-moon shape. Repeat this process with the remaining tortillas, dividing them between the two sheet pans—you should fit about 6 tacos per pan. I find that slightly overlapping the tacos helps them stay crispy and prevents them from opening up during baking.

Place both sheet pans in the preheated 425°F oven and bake for 20 minutes, or until the tortillas are golden brown and crispy at the edges and the cheese is fully melted. Rotate the pans halfway through baking if your oven has hot spots, to ensure even browning. Remove from the oven and let the tacos rest for about 5 minutes—this allows the cheese to set slightly and makes them easier to handle without the filling spilling out.

While the tacos rest, prepare your fresh toppings: finely shred the lettuce into thin ribbons, dice or slice the tomatoes, and slice the avocado. Arrange all the toppings on a small platter alongside bowls of sour cream and hot sauce. Transfer the crispy tacos to a serving platter and let guests customize their tacos with their choice of toppings. The contrast of the crispy, warm tacos with fresh, cool toppings creates the best eating experience.