GRILLED CHICKEN SOFT TACOS

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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

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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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #main-dish     #poultry     #american     #southwestern-united-states     #tex-mex     #barbecue     #chicken     #meat     #chicken-thighs-legs     #equipment     #grilling

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