These tacos are perfect for outdoor grilling! Try grilling the tortillas for extra grilled flavor.
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)
How to Make It
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.
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.
Meanwhile, in 2-quart saucepan, heat beans, salsa and cilantro over medium heat, stirring occasionally, until hot. Remove from heat; cover and keep warm.
Cut chicken crosswise into strips. Divide chicken on half of each tortilla; top with bean mixture. Fold other half of tortilla over filling.
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°F). Let stand 5 minutes. Continue as directed in step
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