chicken taco1/3 Cup olive oil
1/4 Cup lime juice
4 garlic cloves, minced
1 tablespoon minced fresh parsley
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
4 boneless skinless chicken breast halves (1 1/4 lb.)
6 (8?inch) flour tortillas or taco shells, warmed
toppings of your choice

In a bowl, combine the oil, lime juice, garlic, parsley, cumin, oregano, and pepper. Add chicken and coat well with mixture. Cover and refrigerate 8 hours or overnight, turning occasionally. Drain and discard marinade.
Grill chicken, uncovered, over medium heat for 5 to 7 minutes on each side
or until juices run clear.
Cut into thin strips; serve in tortillas or taco shells with desired toppings.

Serves 6