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Summertime Chicken Tacos

 Summertime Chicken Tacos
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
6 ServingsPrep: 10 min. + marinating Grill: 10 min.


  • 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


  • 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 and discard 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.

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Summertime Chicken Tacos (continued)

Nutritional Facts: One serving (prepared with flour tortillas and without salt; calculated without toppings) equals 338 calories, 12 g fat (0 saturated fat), 63 mg cholesterol, 289 mg sodium, 28 g carbohydrate, 0 fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.