Preheat oven to 400°F.

Add chicken to a bowl and toss with 1 tablespoon olive oil, smoked paprika, garlic powder, Cajun seasoning, salt, and black pepper.

Heat a large skillet with a drizzle of olive oil over medium heat. Add chicken and cook for 3–4 minutes. Stir in garlic, onion, bell pepper, and jalapeño. Continue cooking for 4–6 minutes, until the vegetables are tender and the chicken is fully cooked.

Reduce heat to low. Add cream cheese, lime juice, and water. Stir until the cream cheese melts and coats the chicken. If the filling is too thick, add a splash of water. If it is too thin, simmer for 1–2 minutes until thickened. Remove from heat.

Warm the tortillas briefly in the microwave or a skillet until soft and pliable. Lightly brush one side of each tortilla with olive oil. Flip the tortillas over and spoon the chicken filling onto one half of the un-oiled side. Sprinkle with shredded cheese, then fold each tortilla in half and gently press closed.

Arrange tacos on a baking sheet with the oiled sides facing out. Bake for 10–15 minutes, flipping halfway through, until the tortillas are golden and crispy and the cheese is melted.

Meanwhile, combine tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in a bowl to make the salsa.

Serve the crispy chicken tacos warm with fresh tomato salsa. Enjoy!