In a small bowl, combine salt, pepper, paprika, cumin, and onion powder.
2. Step
Slice chicken breasts in half laterally to form 10 thin cutlets.
3. Step
Place the chicken cutlets between 2 sheets of plastic wrap and pound out to ¼-inch (6-mm) thick.
4. Step
Season the chicken with spice mix.
5. Step
Place the flour, eggs, and bread crumbs in 3 separate shallow dishes. Dredge each cutlet in the flour, then dip in the egg, bread crumbs, back in the egg, and in the bread crumbs once more.
6. Step
Place the chicken breasts around the border of a baking sheet, so half of each cutlet drapes over the side of the pan.
7. Step
Place a smaller baking sheet wrapped with plastic wrap in the middle of the larger pan.
8. Step
Fold the draped halves of the chicken over the smaller pan.
9. Step
Freeze for 8 hours or overnight.
10. Step
Heat the oil in a large pot until it reaches 375°F (190°C).
11. Step
Fry the chicken taco shells, 2 at a time, for 5 minutes, or until golden brown.
12. Step
Drain the chicken tacos on a wire rack set over a baking sheet.
13. Step
Fill the chicken tacos with lettuce, guacamole, and pico de gallo, and cheddar cheese.
