Grilled Chicken:

• In a pot over medium heat whisk together the broth, chili powder, cumin, cajun, paprika, salt, and pepper. Add the lime to the pot, squeeze as much of the juice in as you can before adding it to the pot. Add in the chicken, cover with a lid, and bring to a simmer until the chicken reaches an internal temperature of 160 degrees using a thermometer.
• Remove the chicken from the pot. Using two forks pulling in opposite directions shred the chicken. Then return it to the simmering pot. Simmer on low so the chicken soaks in the flavor of the liquid. Season with salt and pepper to taste.
• Place the ingredients for the sauce in a blender or food processor. Pulse until blended well. Season with salt and pepper to taste.
• Place the chicken on the taco shells, spoon a little of the juice from the pot just to moisten, top with cheese, and drizzle with sauce. Garnish with cilantro.