Tacos de pollo a la parrilla fáciles

Ingredientes

• 1 tablespoon vegetable oil
• 1 tablespoon fresh lime juice
• 1 tablespoon from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
• 2 boneless skinless chicken breasts
• 1 can (15 oz) Progresso™ black beans, drained, rinsed
• 1/3 cup thick & chunky salsa
• 2 tablespoons chopped fresh cilantro
• 8 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)

Preparación

1. 1

   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.

2. 2

   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.

3. 3

   Meanwhile, in 2-quart saucepan, heat beans, salsa and cilantro over medium heat, stirring occasionally, until hot. Remove from heat; cover and keep warm.

4. 4

   Cut chicken crosswise into strips. Divide chicken on half of each tortilla; top with bean mixture. Fold other half of tortilla over filling.