In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 minutes on each side to brown.
Add enough water to skillet to come two-thirds of the way up sides of chicken; cover skillet tightly. Reduce heat to low; cook 13 to 15 minutes or until chicken is cooked through, tender and easy to shred. Cool 5 minutes.
Transfer chicken to cutting board; shred with two forks. Discard cooking liquid.
Return shredded chicken to skillet. Stir in 2/3 cup water and the taco seasoning mix; cook over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through and sauce is thickened.
Divide warmed chicken mixture among heated corn tortillas (stacked 2 for each taco). Finish with toppings of choice.
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