Grilled Chicken Soft Tacos

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

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

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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.