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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 chicken taco marinade comes through after grilling. I like to serve them with salsa, cheese, lettuce and tomatoes. —Susan Scott, Asheville, North Carolina
  • Total Time
    Prep: 10 min. + marinating Grill: 10 min.
  • Makes
    6 servings

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.
Nutrition Facts
1 taco: 338 calories, 12g fat, 63mg cholesterol, 289mg sodium, 28g carbohydrate, 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.

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