Chicken Tacos

*Needs to marinate 8 hours or overnite* I haven't seen a Chicken Taco recipe quite like this posted, so I thought I'd share. I found this while searching for diabetic recipes.

• Ready In: 8 hrs 40 mins
• Serves: 6

Ingredients

• 1⁄3 cup olive oil or 1⁄3 cup  vegetable oil
• 1⁄4 cup lime juice
• 4  garlic cloves, minced
• 1  tablespoon fresh parsley or 1  teaspoon dried parsley flakes, minced
• 1  teaspoon ground cumin
• 1  teaspoon dried oregano
• 1⁄2 teaspoon pepper
• 4  boneless skinless chicken breast halves (1 1/4 pounds)
• 6 (8 inch)  flour tortillas or 6 (8 inch)  taco shells, warmed

Directions

1. In a large resealable plastic bag or shallow glass container, combine the first 7 ingredients.
2. Add chicken and turn to coat.
3. Seal or cover and refrigerate 8 hours or overnight, turning occasionally. Drain and discard marinade.
4. Grill chicken, uncovered, over medium heat for 5 to 7 minutes on each side or until juices run clear.
5. Cut into thin strips; serve in tortillas or taco shells with desired toppings.