Grilled Chicken Tacos

 

1

tablespoon canola or vegetable oil

1

tablespoon lime juice

2

teaspoons chili powder

1/8

teaspoon salt

2

boneless skinless chicken breasts

1

can (15 oz) Progresso® black beans, drained, rinsed

1/3

cup chunky-style salsa

2

tablespoons chopped fresh cilantro

8

soft corn tortillas (6 inch), warmed

1/4

cup shredded reduced-fat Cheddar cheese (1 oz)

2

tablespoons reduced-fat sour cream

• 1 Heat gas or charcoal grill. In shallow dish, mix oil, lime juice, chili powder and salt. Add chicken breasts, turning to coat.
• 2 Place chicken on grill. Cover grill; cook over medium heat about 12 minutes, turning once, or until juice of chicken is clear when center of thickest part is cut (170°F). Remove from heat; slice crosswise into strips.
• 3 Meanwhile, in 2-quart saucepan, heat beans, salsa and cilantro over medium heat, stirring occasionally, until thoroughly heated. Divide chicken evenly onto half of each tortilla; top with beans, cheese and sour cream. Fold tortilla in half over filling.