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4 boneless skinless breasts, pounded to even thickness
8-10 taco-sized flour or corn tortillas
⅓ cup oil
juice of 2 limes
zest of 1 lime
2 teaspoons brown sugar
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon salt
¼ teaspoon Italian seasoning
toppings: corn salsa, avocados, cilantro

Whisk together all marinade ingredients. Place chicken in a large resealable bag, add marinade, and seal bag. Chill for at least 30 minutes, or up to 3 hours.
Remove chicken from bag and discard excess marinade. Grill over medium heat 6-8 minutes on each side until cooked through.
Transfer chicken to a platter and cover with foil. Allow to rest for 3-5 minutes. Thinly slice and serve in tortillas with your favorite toppings.

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