Easy Grilled Chicken Tacos

If you're planning a grill-out with friends or just want to cook a great meal outdoors on a sunny day, you're going to want to try this Easy Grilled Chicken Tacos recipe. An extra-flavorful tip: try grilling the tortillas! Got your ingredients handy? Here's how to make grilled chicken tacos that are absolutely perfect for a backyard cookout.
Prep 15 Minutes
Total 30 Minutes
Servings 4

Ingredient List

  • 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)
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Recipe Continues Below

Preparation

  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. 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. 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. Cut chicken crosswise into strips. Divide chicken on half of each tortilla; top with bean mixture. Fold other half of tortilla over filling.

Expert Tips

  • If you like, top these Easy Grilled Chicken Tacos with sour cream and shredded cheddar cheese.
  • Broiling Directions: Set oven control to broil. Spray broiler rack with cooking spray. Place coated chicken on rack in broiler pan. Broil about 4 inches from heat, 6 to 9 minutes turning after 5 minutes, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes. Continue as directed in step 3.

Nutrition

  • 1 Serving Calories 440 (Calories from Fat 90);  Total Fat 10g (Saturated Fat 2g ,Trans Fat 1 1/2g);  Cholesterol 35mg;  Sodium 1110mg;  Potassium 520mg;  Total Carbohydrate 60g (Dietary Fiber 13g ,Sugars 0g);  Protein 25g
  • % Daily Value: Vitamin A 15%;  Vitamin C 0%;  Calcium 15%;  Iron 20%
  • Exchanges: 4 Starch;  1/2 Vegetable;  1 1/2 Lean Meat;  1/2 Fat
  • Carbohydrate Choice: 4
*Percent Daily Values are based on a 2,000 calorie diet

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