Put chicken in a large Ziplock bag.
Whisk all marinade ingredients together in a bowl, and then pour over chicken in plastic bag. Coat the chicken evenly with the marinade. Press out as much air out of the bag as possible and seal. Marinate overnight in the fridge. Meanwhile make the salsa.
Heat a large pan over medium-high heat. Add chicken and cook for 5 minutes without moving. Turn the chicken and cook through on the other side, 4-6 minutes.
When cooked, remove chicken from the pan and let sit for a few minutes before slicing into fajita-style strips.
Place chicken on a flat romaine or iceberg lettuce leaf on a Taco Tender, top with salsa and fold into a "taco".