Grilled Chicken Soft Tacos

 


Ingredients

  • 1/4
    cup lime juice
  • 1/4
    cup vegetable oil
  • 2
    cloves garlic, finely chopped
  • 1
    teaspoon ground cumin
  • 1/2
    teaspoon salt
  • 1
    lb boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2
    red onion, cut into 1-inch wedges, separated into layers
  • 1
    large red or green bell pepper, cut into 1-inch squares
  • 8
    Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package), heated as directed on package
  • 1/2
    cup Old El Paso™ Thick ‘n Chunky salsa
Steps
1 In small bowl, mix lime juice, oil, garlic, cumin and salt. In large resealable food-storage plastic bag, place chicken and 1/4 cup of the lime juice mixture. Seal bag; shake to coat chicken evenly. Refrigerate 30 minutes to marinate. Set remaining lime juice mixture aside until serving time.

2 Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. On 8 (12-inch) skewers, alternately thread chicken, onion and bell pepper. Place skewers on grill over medium heat. Cover grill; cook 10 to 11 minutes, turning occasionally, until chicken is no longer pink in center and vegetables are done as desired.

3 Place kabobs on large plate; drizzle with reserved lime juice mixture and turn to coat evenly. Slide chicken and vegetables off each skewer onto 1 tortilla; serve with salsa.

 

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