Chicken Tacos
photo by Stephanie Y.
- Ready In:
- 8hrs 40mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 2⁄3 cup olive oil or 2/3 cup vegetable oil
- 1⁄2 cup lime juice
- 8 garlic cloves, minced
- 2 tablespoons fresh parsley or 2 teaspoons dried parsley flakes, minced
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon pepper
- 8 boneless skinless chicken breast halves (1 1/4 pounds)
- 6 (16 inch) flour tortillas or (16 inch) taco shells, warmed
directions
- In a large resealable plastic bag or shallow glass container, combine the first 7 ingredients.
- Add chicken and turn to coat.
- Seal or cover and refrigerate 8 hours or overnight, turning occasionally. Drain and discard marinade.
- Grill chicken, uncovered, over medium heat for 5 to 7 minutes on each side or until juices run clear.
- Cut into thin strips; serve in tortillas or taco shells with desired toppings.
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Reviews
-
The marinade is slap-yo-mama good. It has so many good things going on with it. Also used the same marinade with shrimp minus the lime ('cause lime cooks the shrimp, don't want a ceviche). Also, for authentic eating, I used corn tortillas, topped it with cilantro, minced unyun, and a squirt of lime juice. This is a keeper.
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My son is disable and tacos are difficult to eat...so I turned this into a taco salad with a lime vinaigrette! Yummy. After making this a couple of times, we decided we would like a little salt in the marinade...so added that and it was perfect for us! Thanks for the great recipe. It is now a permanent part of our rotation...so refreshing and light.
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The only reason I give it 4 stars is because I didn't try it (I'm a vegetarian). It was clearly a winner with 4 boys aged 7-10 and 44 years old. They devoured it and my "picky eater" commented on the sweetness/tanginess of the lime. I only marinated for 3 hours and didn't measure anything but used all liquids/spices included in the recipe. I'll definitely make this again and actually measure and wait overnight. I'm not the best about pre-planning!
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