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Grilled Chicken Soft Tacos

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  • Prep 25 min
  • Total 55 min
  • Servings 4
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Marinated chicken and grilled veggies make a great taco combo, hot off the grill in less than 1 hour!
Created Sep 8, 2011
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  • 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


  • 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.

Nutrition Information

No nutrition information available for this recipe
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