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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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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 |
4 boneless skinless chicken breast halves (1-1/4 pounds) |
6 flour tortillas (8 inches) or taco shells, warmed |
toppings of your choice |
Directions:
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 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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