Tacos are always a hit at our house and even better when they are chicken tacos. First I boil three large chicken breasts for about 1/2 hour. I set them aside to cool and reserve about a cup or so of the broth to add later. Next I get some leeks (I’ve been really enjoying them lately), some red onion, and a yellow pepper. I slice them in small pieces and saute them in a pot in a spot of olive oil and add some spices. I use chili powder, cumin, paprika, fresh minced garlic, black pepper, cayenne pepper, and salt. The spices need some liquid now to help the flavors develop. I pour it in and stir everything well. Next I add the chicken which is easy to handle now that it is cooled. I cook everything together with the lid on and let it simmer a while. This gives me a chance to prepare the lettuce, tomatoes, and grate some cheddar cheese. Also, I put some taco shells in a hot oven to crisp them up a bit. That only takes a minute or two, but once it is done everything is ready to go on the plates. Some people have their tacos on flour tortillas. I really like to make a taco salad in a bowl. Start with a bed of lettuce, add the meat, tomatoes, cheese, and crunch up a half of a taco shell on top. After all, there is always one of the shells that breaks in half.