Cooking the Peppers, Onion and Chicken - Heat a large skillet on medium heat and add olive oil, poblano pepper, and shallot (or onion). Stir.
Move the poblano pepper, and shallot to the outsides of the pan to make room in the middle of the pan for the chicken.
In the middle of the pan, add the chicken and Serrano pepper. Then add the granulated garlic, pepper, and salt. Stir the ingredients together.
Once the chicken is thoroughly cooked, transfer the ingredients to a plate or bowl and set aside.
Warming the Corn Tortillas - On a medium size microwavable plate, place the corn tortillas and warm them up in the microwave just long enough to make them soft (about 25 seconds).
Right after removing them from the microwave, turn them over so the bottom side doesn't get wet from the steam.
Making the Soft Tacos - Set the warm corn tortillas on a serving plate and add the chicken mixture in the middle of each tortilla.
Top with sliced cabbage, tomato, lime juice (juice from a quarter of the lime for each taco), and salsa.
Serve while warm.