Easy Grilled Chicken Tacos

Easy Grilled Chicken Tacos

"These tacos are perfect for outdoor grilling! Try grilling the tortillas for extra grilled flavor."
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Ingredients

30 m servings 351 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 351 kcal
  • 18%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 43.8g
  • 14%
  • Protein:
  • 21.2 g
  • 42%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 1090 mg
  • 44%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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 degrees 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.

Footnotes

  • Broiling Directions: Set oven control to broil. Spray broiler rack with cooking spray. Place coated chicken on rack in broiler pan. Broil with tops 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 degrees F). Let stand 5 minutes. Continue as directed in step 3.
  • If you like, top these with sour cream and shredded Cheddar cheese.
  • Save remaining taco seasoning mix for another use.

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