Marinade: in bowl combine all of the marinade ingredients and whisk to combine.

Place the onions, cilantro, marinade and chicken inside a zip lock bag. Close it and mix until the marinade is well distributed. Place in the fridge to marinade overnight, or at least 6 hours. 

Taco shells: Line a sheet pan with a rack. Place a large pan over medium heat and add about 1/2 in of oil, enough for pan frying. Carefully slide in a tortilla and fry just until it starts to crisp up but is still pliable. Flip and use tongs to quickly fold in half. Fry each side until golden brown and crispy. Feel free to use tongs to keep the tortilla from closing completely, leave a good gap in between for the filling. When done, transfer on to the prepared baking sheet and allow it to drain any excess oil. Repeat with the remaining tortillas. Set aside until needed. 

Cook the chicken: Place a large pan over medium to medium high heat. When hot add in the chicken. Brown both sides and fully cook it. When ready remove from the heat and allow them to rest for 10 minutes. Dice them into small bite size pieces. Fill each taco shell with the chicken and top with lettuce, Mexican style cream, queso cotija, and a good Mexican salsa. ENJOY!!!