Grilled Chicken And Fruit Tacos Recipes

GRILLED CHICKEN TACOS

Grilled Chicken Tacos image

Rub chicken breasts with a chili powder paste and grill alongside corn tortillas.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

1/4 cup vegetable oil, plus more for oiling the grill grates
3 tablespoons chili powder
Kosher salt
1 1/2 pounds boneless, skinless chicken breasts (about 3)
12 corn tortillas
Shredded cheese, pickled jalapenos, shredded lettuce and/or salsa, for serving

Steps:

Prepare a grill for medium heat.
Mix the oil, chili powder and 1 teaspoon salt together in a small bowl to make a paste. Pound the chicken breasts between 2 pieces of plastic wrap to about 1/2-inch thick. Rub the chicken all over with the chili paste.
Lightly oil the grill grates. Grill the chicken until firm to the touch and cooked through, flipping once, 3 to 4 minutes per side. Set aside to rest for 5 minutes, then shred the meat into bite-size pieces or cut into strips. Warm the tortillas on the grill and wrap in a kitchen towel to stay warm.
Serve the chicken tacos with shredded cheese, pickled jalapenos, shredded lettuce and/or salsa for topping.

GRILLED CHICKEN SOFT TACOS

Grilled Chicken Soft Tacos image

Marinated chicken and grilled veggies make a great taco combo, hot off the grill in less than 1 hour!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 10

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:

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.
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.
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.

Nutrition Facts : Calories 360, Carbohydrate 26 g, Cholesterol 55 mg, Fat 3, Fiber 1 g, Protein 24 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving (2 Tacos), Sodium 770 mg, Sugar 3 g, TransFat 1 g

GRILLED BBQ CHICKEN TACOS

Grilled BBQ Chicken Tacos image

This is a zesty little recipe for grilled BBQ chicken tacos that is relatively easy to make and tastes great! It is a mix of American Southwest flavors and Mexican ingredients. Top with guacamole and sour cream.

Provided by jerryhillis

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 6

Number Of Ingredients 8

Ingredients

2 large skinless, boneless chicken breasts, pounded to 1/2-inch thickness
1 cup chipotle barbecue sauce
½ onion, chopped
2 tablespoons chile-garlic sauce
6 large flour tortillas, warmed
1 cup shredded Cheddar cheese
½ cup sliced black olives
1 large tomato, chopped

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from the grill and set aside until cool enough to handle.
Shred cooled chicken and transfer to a saucepan. Add barbecue sauce, onion, and chile-garlic sauce and stir until chicken is coated. Cook over medium-low heat, stirring often, until steaming, about 5 minutes.
Place a few spoonfuls of chicken mixture onto each tortilla and sprinkle with Cheddar cheese, black olives, and tomato. Roll up and serve.

Nutrition Facts : Calories 605.2 calories, Carbohydrate 78.7 g, Cholesterol 58.8 mg, Fat 18.3 g, Fiber 4.9 g, Protein 29.5 g, SaturatedFat 6.8 g, Sodium 1676.2 mg, Sugar 14.4 g

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