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Chicken Tacos

Plan ahead when making this, as it needs to refrigerate 8 hours or overnight

1/3 cup olive or vegetable oil
1/4 cup lime juice
4 garlic cloves, minced
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
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 taco shells, warmed
Toppings of your choice

In a large resealable plastic bag or shallow glass container, combine the first 8 ingredients. Add chicken and turn to coat. Seal or 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.

Nutritional Analysis: One serving (prepared with flour tortillas and without salt; calculated without toppings) equals: 338 calories, 289 mg sodium, 63 mg cholesterol, 28 gm carbohydrate, 27 gm protein, 12 gm fat

Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat

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