In a medium saucepan, add shredded chicken, lime juice and all seasonings. Stir.
Add corn, black beans, cilantro, green onions, Rotel and avocado salsa. Heat over medium heat until heated through.
In a large frying pan or skillet, heat oil over medium high heat. Cook tortillas to desired crispiness. Remove and place on plate lined with paper towels to absorb excess oil.
Fill taco shells with chicken mixture, top with sour cream, shredded cheese and tomatoes as desired.