Saturday, March 19, 2011

Grilled Chicken Tacos

I lightly sprinkle some (not a whole envelope) taco seasoning on boneless, skinless chicken breasts and throw them on a hot grill. 6 minutes a side is usually perfect. After they rest, I cut them on an angle and squeeze a fresh lime over them. Then I crisp up flour tortillas over an open flame and assemble the tacos with all our favorite toppings.

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