Best Grilled Chicken Soft Tacos Recipes

GRILLED CHICKEN SOFT TACOS

Grilled Chicken Soft Tacos image

Make and share this Grilled Chicken Soft Tacos recipe from Food.com.

Provided by Vicki in CT

Categories Chicken Thigh & Leg

Time 35m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 1/2 cups coarsely chopped ripe tomatoes
1 large ripe avocado, Peeled and Diced
5 green onions, white part only chopped
1/4 cup fresh cilantro, Finely Chopped
1 tablespoon minced jalapeno
1 tablespoon lime juice
kosher salt
fresh ground black pepper
1 cup grated monterey jack cheese
iceberg lettuce
1 cup sour cream
2 tablespoons milk
14 ounces black beans, heated
10 soft taco-size flour tortillas
6 boneless skinless chicken thighs

Steps:

To make Marinade: In a small bowl whisk together the marinade ingredients. Rinse the chicken thighs under cold water dry with paper towels. Put marinade and chicken in ziplock bag overnight.
To make the salsa: Combine the salsa ingredients, including salt and pepper to taste.
Combine milk and sour cream.
Grill chicken over Direct Medium heat 8 to 10 minutes until meat is firm turning once. Cut chicken into bite sized pieces.
In heated soft tortillas place chicken, cheese, drained black beans, sour cream, salsa, and lettuce on tacos.

Nutrition Facts : Calories 576.8, Fat 31.4, SaturatedFat 11.9, Cholesterol 91.6, Sodium 659, Carbohydrate 46.1, Fiber 9.5, Sugar 3, Protein 29.5

GRILLED CHICKEN SOFT TACOS

Grilled Chicken Soft Tacos image

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

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 10

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:

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.
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.
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 Facts : Calories 360, Carbohydrate 26 g, Cholesterol 55 mg, Fat 3, Fiber 1 g, Protein 24 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving (2 Tacos), Sodium 770 mg, Sugar 3 g, TransFat 1 g

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