In a small bowl combine the first 9 ingredients to create the marinade. Place chicken in a plastic zip-top bag and pour the marinade over the chicken. Close the bag and refrigerate overnight.
In a large skillet over medium high heat cook the chicken for about 5 minutes. Turn the chicken and cook for another 5 minutes or until the chicken is no longer pink and all juices run clear.
Wrap the corn tortillas in a moist paper towel and place on a microwave safe plate. Microwave for about 1 minute to heat.
To serve, place the corn tortillas on a plate and fill each with chicken. Top each taco with your favorite toppings such as pico de gallo (tomatoes, onions, jalapenos), shredded lettuce, shredded cheese, and chopped avocado or cilantro.