Grilled Lime Chicken Tacos



1/3 cup Persian Lime Extra Virgin Olive Oil

1/8 cup fresh lime juice

4 cloves garlic

1 tbl. fresh parsley

1 tea. ground cumin

1 tea. dried oregano

1/2 tea. pepper

4 boneless skinless chicken breasts



1. In a gallon size Ziploc bag, combine first 7 ingredients including Persian Lime EVOO. Add chicken breasts. 

2. Refrigerate overnight or at least 8 hours.

3. Grill chicken over medium heat for 5-7 minutes on each side until juices run clear.
4. Cut into strips. Serve in tortillas with your favorites toppings!

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