4.8
(4)
Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
Combine cumin, oregano, sazon, garlic powder, salt, and cayenne pepper in a large bowl. Add lime juice and olive oil and stir to make the marinade. Add chicken and refrigerate for 30 minutes to 12 hours.
Step 2
Preheat an outdoor grill for medium heat and lightly oil the grate. Grill marinated chicken until no longer pink at the bone and juices run clear, about 8 minutes per side. Transfer to a bowl and shred chicken with forks.
Step 3
Spray canola oil onto the tortillas and heat on the grill approximately 45 seconds per side. Transfer to a plate and cover with a paper towel to keep warm. Serve with shredded chicken.
Your folders
myrecipes.com
Your folders
tasteofhome.com
4.7
(29)
8 hours
Your folders
mexicanplease.com
4.8
(50)
15 minutes
Your folders
mexicanplease.com
Your folders
isabeleats.com
4.8
(25)
25 minutes
Your folders
foodnetwork.com
4.6
(66)
12 minutes
Your folders
gypsyplate.com
4.9
(9)
5 minutes
Your folders
taste.com.au
4.5
(2)
10 minutes
Your folders
rachaelraymag.com
20 minutes
Your folders
dinneratthezoo.com
5.0
(10)
15 minutes
Your folders
onceuponachef.com
5.0
(273)
Your folders
bunsinmyoven.com
5.0
(1)
5 minutes
Your folders
myrecipes.com
4.5
(102)
Your folders
houseofnasheats.com
4.6
(23)
10 minutes
Your folders
us.kiwilimon.com
5.0
(1)
28 minutes
Your folders
foodnetwork.com
4.8
(192)
15 minutes
Your folders
allrecipes.com
4.6
(47)
20 minutes
Your folders
cookingformysoul.com
5.0
(6)
15 minutes
Your folders
patijinich.com
5.0
(7)
25 minutes