Chicken Tacos - cooking recipe

Ingredients

1/3 cup olive oil or 1/3 cup vegetable oil
1/4 cup lime juice
4 garlic cloves, minced
1 tablespoon fresh parsley or 1 teaspoon dried parsley flakes, minced
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 (8 inch) taco shells, warmed

Preparation

In a large resealable plastic bag or shallow glass container, combine the first 7 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.