Recipe

1. Whisk all marinade ingredients together.

2. Using a fork, prick holes in your chicken (to infuse the marinade), and place in either a glass bowl or Ziplock bag.

3. Pour marinade mixture over chicken. Ensure the chicken is well coated with the marinade, covering fully. Marinade overnight, for optimal tender and flavor infused chicken breasts.

4. Once chicken is marinated, take a large sauté pan and coat with cooking spray, heating over medium high heat.

5. Place your buttermilk marinaded chicken breasts into the sauté pan. - Don't dump the chicken into the pan with all the marinade. Take out pieces of chicken and place in the hot pan.

6. Char both sides of each chicken breast, until internal temperature reaches 165F.

7. Once fully cooked, set chicken breasts aside.

8. Set oven to "warm" setting or 170F. This is to keep the tortillas warm, as you cook them.

9. In your saute pan, coat with cooking spray and heat over medium - high heat.

10. Place a tortilla in your hot pan, flipping to cook both sides. The cooking spray will aid in nicely charring your corn tortillas.

11. As you complete cooking each tortilla, place in the oven, to keep warm.

12. Dice tomato, shred your lettuce, slice your jalapenos, and limes. Set aside.

13. Warm your sauté pan on Medium - High heat once again, coating with cooking spray.

14. Place your jalapenos into the hot pan and char, both sides. When done, set aside.

15. Slice chicken breasts into strips.

16. Take your corn tortillas out of the oven and place in your taco holders. Top with shredded lettuce, chicken strips, diced tomatoes, and charred jalapeno slices.

17. Served with a side of lime wedges for guests to add the juice of the squeezed lime, to elevate the freshness.

Ingredients

• Marinade (1 cup of buttermilk, 1tsp of chipotle pepper powder, 1tsp of garlic powder, 1stp of salt, 1/2tsp of cayenne pepper)

• 4 Large chicken breasts (sliced in half horizontally, to make thinner or you can buy thin raw cutlets of chicken breast)

• Cooking spray (Pam brand or alternative)

• Pack of corn tortillas

• Lettuce (iceberg, mixed greens, butter - your preference)

• 1-2 medium tomatoes (amount varies if you are cooking for more than 2 people. I account for half a medium sized tomato for each person)

• 1-3 Fresh whole Jalapenos (amount varies based on how many tacos you are preparing)

• 2 limes - sliced in wedges

Equipment

• Ziplock bag or large glass bowl (marinating chicken)

• Wisk

• Measuring cups

• tbsp/tsp

• Taco holders - optional

• Large salute pan

• Kitchen tongs or spatula

• Cutting board

• Internal prob cooking thermometer

• Sheet pan - for oven to keep tortillas warm