Summertime Chicken Tacos Recipe

5 9 14
Summertime Chicken Tacos Recipe
Summertime Chicken Tacos Recipe photo by Taste of Home
Publisher Photo

Summertime Chicken Tacos Recipe

Read Reviews
5 9 14
Publisher Photo
Try these tempting tacos when you're looking for a change of pace from regular tacos. A mild zing from the lime juice in the marinade for the chicken comes through after grilling. I like to serve them with salsa, cheese, lettuce and tomatoes. -Susan Scott, Asheville, North Carolina
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.

Ingredients

  • 1/3 cup olive oil
  • 1/4 cup lime juice
  • 4 garlic cloves, minced
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (1-1/4 pounds)
  • 6 flour tortillas (8 inches) or taco shells, warmed
  • Toppings of your choice

Directions

In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat. Refrigerate for 8 hours or overnight, turning occasionally.
Drain chicken, discarding marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, uncovered, over medium heat for 5-7 minutes on each side or until a thermometer reads 170°. Cut into thin strips; serve in tortilla or taco shells with desired toppings. Yield: 6 servings.
Originally published as Summertime Chicken Tacos in Quick Cooking July/August 1999, p27

Nutritional Facts

1 each: 338 calories, 12g fat (0 saturated fat), 63mg cholesterol, 289mg sodium, 28g carbohydrate (0 sugars, 0 fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.

  • 1/3 cup olive oil
  • 1/4 cup lime juice
  • 4 garlic cloves, minced
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (1-1/4 pounds)
  • 6 flour tortillas (8 inches) or taco shells, warmed
  • Toppings of your choice
  1. In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat. Refrigerate for 8 hours or overnight, turning occasionally.
  2. Drain chicken, discarding marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, uncovered, over medium heat for 5-7 minutes on each side or until a thermometer reads 170°. Cut into thin strips; serve in tortilla or taco shells with desired toppings. Yield: 6 servings.
Originally published as Summertime Chicken Tacos in Quick Cooking July/August 1999, p27

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSummertime Chicken Tacos

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Remenec User ID: 6059530 266054
Reviewed May. 17, 2017

"For having a handful of ingredients, this recipe packs a punch! I loved the flavor combinations! I used a precooked rotisserie chicken in place of the chicken breasts. After shredding the chicken, I broiled it until browned."

MY REVIEW
Honnnie81 User ID: 8422518 228249
Reviewed Jun. 20, 2015 Edited Jun. 21, 2015

"Delicious! And even quicker with some slight changes. Here's what I did differently: Mix marinade in medium size bowl. Cut chicken into very thin strips, about 1/8 of an inch thick. Stir chicken into marinade, cover bowl, and refrigerate for a minimum of 20 minutes. When ready to cook, heat skillet over medium high heat. When skillet is hot, use slotted spoon (to drain off the marinade) to add chicken to the skillet. Spread evenly in skillet and cook without stirring for one minute. Then continue cooking, stirring frequently until cooked through, about 2 more minutes. Cutting the chicken very thin allows the chicken to cook quickly, and absorb more of the marinade throughout each piece. Plus they make nice thin pieces for the tacos."

MY REVIEW
nicolefirman User ID: 1008817 33842
Reviewed Jun. 2, 2013

"This is always a huge hit with my family. I usually pair it with the black bean dip reipe as a side and it makes a wonderful summer lunch or dinner."

MY REVIEW
murraydog151 User ID: 7230877 73242
Reviewed May. 28, 2013

"so easy! and yummy!"

MY REVIEW
MJRun User ID: 6733882 50094
Reviewed Aug. 4, 2012

"This is by far the best flavored chicken I have ever had. I have very picky eaters in my house and they loved everything about this meal. Thanks so much for sharing this."

MY REVIEW
mjlouk User ID: 1712085 75630
Reviewed May. 28, 2012

"My husband and I loved this one! A great light alternative to beef tacos!"

MY REVIEW
fishie729 User ID: 486693 33841
Reviewed Aug. 18, 2011

"These tacos are amazing, the marinade for the chicken is absolutely delicious! I use the same marinade for my fajitas too. SO GOOD!"

MY REVIEW
lilmilfgillis User ID: 5955367 70314
Reviewed Apr. 27, 2011

"this is my fav grilling recipe i wouldnt change a thing everyone loves it."

MY REVIEW
momtomatt User ID: 1197551 87323
Reviewed Apr. 26, 2010

"We've been using this recipe for a couple of years. We love tacos and the chicken is different than the usual beef in tacos. It is so easy to put together the ingredients for the marinade. I'm looking forward to using this recipe again at our summer cookouts!"

Loading Image