Mix all spices together in a small bowl. (One batch makes 9 tsp seasoning, and there are about 2 heaping tablespoons of seasoning in a McCormick taco seasoning packet. This can be stored in an airtight container for up to six months if you choose not to use it all.)

Cook chicken until done and then dice.

Place the meat in a large pan and added one batch of seasoning to about two pounds (maybe a litttle less) of your cooked, diced chicken.

Add the 1/4 cup of water to the pan as well and cook the chicken over medium high heat, stirring frequently, until the meat is heated through and the water had evaporated.

This recipe can be used with either corn or flour tortillas/taco shells.

Garnish with cheese, lettuce, tomato or anything else you typically put on your tacos.

Enjoy!