Chicken Tacos

• 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 (8 inch) taco shells, warmed

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.

olive oil, lime juice, garlic, parsley, ground cumin, oregano, pepper, chicken breast halves, flour tortillas

Taken from www.food.com/recipe/chicken-tacos-180912 (may not work)