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In a shallow glass pan, rub the chicken with olive oil, salt, and pepper. Make 2 one inch incisions along the middle of the skin on the breast.
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In a bowl, mix the dry spices together.
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Coat the chicken in the spice mixture and rub the spices underneath the skin on the breast meat.
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Add the honey, garlic, lime juice, and lime zest evenly onto the chicken.
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Pour the water onto the bottom of the pan and cover with foil.
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Bake in a preheated 375F oven for 90 minutes, or until an internal thermometer reads 165F.
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After cooking, let the meat rest for 5 minutes before shredding.
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In a bowl, shred the meat and pour a little of the juice from the pan into the bowl.
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Add a handful of the meat to the taco shells along with a spoon of the corn salad. Top with cilantro, lime juice and cotija cheese.