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Grilled Chicken Soft Tacos

Name: Grilled Chicken Soft Tacos
Prep time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 1/4 cup lime juice; 1/4 cup vegetable oil; 2 cloves garlic, finely chopped; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1 lb boneless skinless chicken breasts, cut into 1-inch cubes; 1/2 red onion, cut into 1-inch wedges, separated into layers; 1 large red or green bell pepper, cut into 1-inch squares; 8 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package), heated as directed on package; 1/2 cup Old El Paso® Thick ‘n Chunky salsa

Prep 25 min
Total 55 min
Servings 4

Marinated chicken and grilled veggies make a great taco combo, hot off the grill in less than 1 hour!

September 8, 2011

Ingredients

1/4 cup lime juice
1/4 cup vegetable oil
2 cloves garlic, finely chopped
1 teaspoon ground cumin
1/2 teaspoon salt
1 lb boneless skinless chicken breasts, cut into 1-inch cubes
1/2 red onion, cut into 1-inch wedges, separated into layers
1 large red or green bell pepper, cut into 1-inch squares
8 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package), heated as directed on package
1/2 cup Old El Paso® Thick ‘n Chunky salsa

Steps

1

In small bowl, mix lime juice, oil, garlic, cumin and salt. In large resealable food-storage plastic bag, place chicken and 1/4 cup of the lime juice mixture. Seal bag; shake to coat chicken evenly. Refrigerate 30 minutes to marinate. Set remaining lime juice mixture aside until serving time.
2

Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. On 8 (12-inch) skewers, alternately thread chicken, onion and bell pepper. Place skewers on grill over medium heat. Cover grill; cook 10 to 11 minutes, turning occasionally, until chicken is no longer pink in center and vegetables are done as desired.
3

Place kabobs on large plate; drizzle with reserved lime juice mixture and turn to coat evenly. Slide chicken and vegetables off each skewer onto 1 tortilla; serve with salsa.