For the Cilantro-Lime Crema: Stir together all ingredients until well combined. Set aside for the tacos.

For the corn tortillas: If you have a gas stove, turn the burner on high. Working in batches, place one tortilla on each burner that you have available. Cook, for 30-60 seconds on each side, or until it begins to brown.

If you do not have a gas stove, you can place a bit of avocado oil or butter in a small skillet over medium-high heat, and crisp the tortillas for 1-2 minutes on each side, until golden brown. You may also use the broiler setting of your oven. Turn the broiler on high, and place the tortillas in the oven, about 4 inches from the heat source. Cook for about 2 minutes, and flip. Cook for 2 more minutes, or until the tortillas are lightly browned and crispy.

To assemble the tacos: Place about ⅓ cup of Dutch Oven Shredded Chicken onto the crispy tortillas. Top with about ⅓ cup Fajita Vegetables and about 1 tablespoon of Cilantro-Lime Crema. Top with a few fresh cilantro leaves, and enjoy!