Preheat your oven to 425 degrees F. Line a 9x13 inch baking sheet or larger with parchment paper.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for about 3 minutes until softened.

Stir in the shredded chicken, salsa, taco seasoning, salt, and pepper. Cook for 2 to 3 minutes until everything is heated through. Remove from heat and stir in the lime juice.

Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds until soft and pliable. Do not skip this step or the tortillas will crack when folded.

Spoon the chicken mixture onto one half of each tortilla, keeping filling toward the center. Sprinkle shredded cheese over the filling, fold each tortilla in half, and place on the prepared baking sheet. Do not overfill.

Lightly brush the tops of the folded tortillas with the remaining 1 tablespoon of olive oil using a pastry brush.

Bake on the middle rack for 12 to 15 minutes until the tacos are golden brown and crispy. Serve immediately for the best texture.