In a bowl, clabber the milk by adding the vinegar and stirring well.

Whisk in the Garlic, Onion, Cumin, Chilli powders and 1 TSP of the Coriander Powder

Slice the breasts up into 1/4″ thick strips and add to the milk mixture.

Marinate for 30 – 45 minutes

Fry up the chicken strips in 2 TBS of EVOO. When halfway done, add 3 TBS of Taco Seasoning.

Simmer till all the liquids are gone.

Wrap a tortilla shell in moist paper towel and microwave for 10 seconds to soften it up.

On the tortilla, spoon on some of the sour cream, add the hot meat and the cheese on top of the meat.

Add half a leave of lettuce and some unmodified sour cream and top with chopped tomatoes.

EAT!