Easy Grilled Chicken Tacos

• 1 tablespoon vegetable oil
• 1 tablespoon fresh lime juice
• 1 tablespoon Old El Paso(R) taco seasoning mix (from 1-oz package)
• 2 boneless skinless chicken breasts
• 1 can (15 oz) Progresso(R) black beans, drained, rinsed
• 1/3 cup Old El Paso(R) Thick 'n Chunky salsa
• 2 tablespoons chopped fresh cilantro
• 8 Old El Paso(R) flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)

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. 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 165u0b0F). Let stand 5 minutes.
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. Cut chicken crosswise into strips. Divide chicken on half of each tortilla; top with bean mixture. Fold other half of tortilla over filling.
5. : Set oven control to broil. Spray broiler rack with cooking spray. Place coated chicken on rack in broiler pan. Broil with tops about 4 inches from heat 6 to 9 minutes, turning after 5 minutes, until juice of chicken is clear when center of thickest part is cut (at least 165u0b0F). Let stand 5 minutes. Continue as directed in step

vegetable oil, lime juice, taco, chicken breasts, black beans, n chunky salsa, fresh cilantro, flour tortillas

Taken from www.myrecipes.com/recipe/easy-grilled-chicken-tacos (may not work)