Place the chicken breast or pork shoulder into your crockpot
Pour in your salsa (I like to put a layer of salsa on the bottom to prevent burning) and taco seasoning
Set crockpot to low for 8 hours and let it do it's thang!
Once the 8 hours is almost up, make your guacamole. Split avocado(s) in half and place flesh into a bowl. Add in all of your seasonings and smash with a fork until desired consistency/taste. Place in refrigerator.
Once the 8 hours are up, use 2 forks to shred the chicken or pork. Taste, add more taco seasoning or other spice as necessary.
Warm up your corn tortillas on the stove and top with chicken/pork, cabbage, guacamole and any other toppings you like!
Pre-heat your oven to 400 degrees & lightly grease an 8x10 baking dish with olive oil.
In a medium bowl, mix together chicken, salsa, cabbage, seasonings and 1/2 of your cheese.
Arrange the corn tortillas in your pan so that they are holding each other upright (I was able to fit 5, but it will depend on the size of your tortillas) and split the chicken mixture evenly between all of your shells. Then top the tacos with the remaining cheese.
Bake tacos for 10-12 minutes and then top with your favorite taco add-ons. We topped ours with guacamole and hot sauce. Enjoy!