Place the chicken tenders in a shallow dish and pour the lemon juice over the top, turning to coat. Cover with plastic wrap and refrigerate for 2 hours.
Meanwhile, combine the tomatoes, red onion, jalapeño, cilantro, and lime juice in a small bowl and season with salt and pepper, to taste. Set aside.
Stir together the heavy cream, sour cream, and adobo sauce in a small bowl to combine. Set aside.
Pour enough vegetable oil into a large deep-sided skillet to reach a depth of 2 inches. Heat the oil over medium-high heat until a deep-fry thermometer registers 375°F. Drain the chicken tenders. Place the flour in a shallow dish and season with 2 teaspoons of salt and ½ teaspoon of black pepper. Place the egg wash in another shallow dish. Working in batches, coat the chicken tenders in flour and shake off any excess. Dredge in the egg wash, then carefully transfer to the hot oil and fry for 6 to 8 minutes, until the chicken is golden brown and cooked through. Drain on paper towels.
To serve, divide the fried chicken and bacon between the tortillas. Top each taco with some pico de gallo and chipotle crema and serve.