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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From Quick Cooking Magazine. Prep time does not include marinating time. 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 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 |
1 1/4 lbs boneless skinless chicken breast halves |
6 (8 inch) flour tortillas or 6 taco shells, warmed |
lettuce |
tomato |
shredded cheese |
Directions:
1. In a large resealable plastic bag or shallow glass container, combine the first eight ingredients. Add chicken and turn to coat. Seal or cover and refrigerate 8 hours or overnight, turning occasionally.
2. Drain and discard marinade. Grill chicken, uncovered, over medium heat for 5-7 minutes on each side or until juices run clear.
3. Cut into thin strips; serve in tortilla or taco shells with desired toppings.
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