These tacos are perfect for outdoor grilling! Try grilling the tortillas for extra grilled flavor.
tablespoon vegetable oil
tablespoon fresh lime juice
tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
boneless skinless chicken breasts
can (15 oz) Progresso™ black beans, drained, rinsed
cup Old El Paso™ Thick ’n Chunky salsa
tablespoons chopped fresh cilantro
Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
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.
If you like, top these with sour cream and shredded Cheddar cheese.
Save remaining taco seasoning mix for another use.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- 1 1/2g
- 1 1/2%
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.