Baja Grilled Chicken Tacos

1. Combine cumin, oregano, sazón, garlic powder, salt, and cayenne pepper in a large bowl. Add lime juice and olive oil and stir to make marinade. Add chicken and refrigerate for 30 minutes to 12 hours.

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.

3. Spray canola oil onto 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.

Tips

As an alternative to grilling, heat 1 tablespoon of canola or olive oil in a large skillet over medium-high heat. When the oil is hot, add seasoned chicken and sauté until cooked through. Heat tortillas per package directions and serve with chicken and garnishes of your choice.

This dish pairs well with a black bean and corn salad.