Easy Grilled Chicken Tacos

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  • 15 min prep time
  • 30 min total time
  • 8 ingredients
  • 4 servings

Ingredients

1
tablespoon vegetable oil
1
tablespoon fresh lime juice
1
tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
2
boneless skinless chicken breasts
1
can (15 oz) Progresso™ black beans, drained, rinsed
1/3
cup Old El Paso™ Thick ’n Chunky salsa
2
tablespoons chopped fresh cilantro
8
Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)

Directions

  1. 1 Heat gas or charcoal grill. In gallon-size resealable food-storage plastic bag, mix oil, lime juice and 1 tablespoon taco seasoning mix until smooth. Add chicken; seal bag. Shake until chicken is evenly coated.
  2. 2 Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes.
  3. 3 Meanwhile, in 2-quart saucepan, heat beans, salsa and cilantro over medium heat, stirring occasionally, until hot. Remove from heat; cover and keep warm.
  4. 4 Cut chicken crosswise into strips. Divide chicken on half of each tortilla; top with bean mixture. Fold other half of tortilla over filling.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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