Summertime Chicken Tacos

From Quick Cooking Magazine. Prep time does not include marinating time. Try these tempting tacos when you're looking for a change of pace from regular tacos. A mild zing from the lime juice in the marinade for the chicken comes through after grilling. I like to serve them with salsa, cheese, lettuce and tomatoes. -Susan Scott, Asheville, North Carolina

• Ready In: 20 mins
• Serves: 6

Ingredients

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

Directions

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