Grilled Chicken Tacos

(4)
  3 reviews
  • 25|min prep time
  • 25|min total time
  • 11 ingredients
  • 4 servings

1
tablespoon canola or vegetable oil
1
tablespoon lime juice
2
teaspoons chili powder
1/8
teaspoon salt
2
boneless skinless chicken breasts
1
can (15 oz) Progresso™ black beans, drained, rinsed
1/3
cup chunky-style salsa
2
tablespoons chopped fresh cilantro
8
soft corn tortillas (6 inch), warmed
1/4
cup shredded reduced-fat Cheddar cheese (1 oz)
2
tablespoons reduced-fat sour cream

Directions

  1. 1 Heat gas or charcoal grill. In shallow dish, mix oil, lime juice, chili powder and salt. Add chicken breasts, turning to coat.
  2. 2 Place chicken on grill. Cover grill; cook over medium heat about 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Remove from heat; slice crosswise into strips.
  3. 3 Meanwhile, in 2-quart saucepan, heat beans, salsa and cilantro over medium heat, stirring occasionally, until hot. Divide chicken evenly onto half of each tortilla; top with beans, cheese and sour cream. Fold tortilla in half over filling.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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