In a large greased nonstick skillet over medium-high heat, combine chicken, onion strips and salt and cook for minutes.
Meanwhile, place tomatoes, garlic, onion, bullion cube, and 1/3 cup water in a blender and puree until smooth. Pour mixture into skillet with chicken and cook, stirring occasionally until moisture starts to evaporate and a thick sauce forms.
In another skillet over low heat, warm tortillas on both sides until they just begin to brown. (This can also be done in a closed dish in the microwave, although tortillas will not brown.)
Heat 1/2 cup of oil in a skillet until hot enough to fry. Place a small amount of chicken mixture on a tortilla. Roll up tightly with the two edges overlapping. Gently and carefully place the tortilla with folded side down into the hot oil. The oil should cook and seal the tortilla shut. Cook until golden brown.
Remove cooked taco and allow to drain on a paper towel-lined plate. Repeat process until all the chicken is used up. Place tacos on serving dish and dollop with sour cream, lettuce, cheese, and salsa. Makes 10 tacos. Enjoy!