Add chicken, orange juice, lime juice, beer, garlic, and 1 tsp each chili powder and cumin to the crock pot. Cover and cook on low 6-8 hours.

Remove chicken from crock pot and shred. Mix in remaining 1 tsp each chili powder and cumin, along with salt & pepper to taste. Place chicken on greased cookie sheet.

Drizzle chicken with 1/4 cup of liquid from crock pot.

Place chicken under the oven broiler for 3-4 minutes, watching carefully to prevent burning. Broil until ends of chicken turn golden brown and crispy.

Heat a nonstick pan to medium high heat. Spray lightly with cooking spray, place 1 corn tortilla in it, and spray the remaining side lightly with cooking spray. Heat ~30 seconds per side or until tortilla is lightly browned and crispy, using tongs or a spatula to flip. Tortilla may bubble or expand - this will go away once it is removed from heat.

Assemble tacos by evenly distributing filling and desired toppings in each tortilla. Enjoy!