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Shredded Chicken Tacos With Tomatoes and Grilled Corn
At a Glance
- Prep
- 15 minutes
- Cook
- 18 minutes
- Total
- 35 min
- Servings
- 8.00 tacos, serving(s)
Categories
- Tacos
Cuisine
- Mexican
Cooking Method
- Broil
Difficulty
- Easy
Dietary
- Balanced
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Shredded Chicken Tacos With Tomatoes and Grilled Corn brings together 2 ears corn, shucked, 1 (12 ounce) package baby heirloom tomatoes, 1/2 teaspoon black pepper in a practical dish for home cooking. It takes about 35 min to prepare and cook. It makes approximately 8 servings.
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Ingredients
- 2 ears corn, shucked
- 1 (12 ounce) package baby heirloom tomatoes
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 8 (6 inch) tortillas
- 2 cups cooked shredded rotisserie boneless chicken, skinless, chicken breasts
- 1 avocado, peeled (cut into 16 slices)
- 8 lime wedges
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Instructions
Preheat broiler, and cook chicken until done.
Place corn on a jelly-roll pan and broil for 18 minutes or until charred on both sides, rotating every 6 minutes.
Cut kernels from corn, and place kernels in a medium bowl.
Cut tomatoes into quarters, and add to corn.
Sprinkle the corn mixture with salt, and pepper.
Heat tortillas according to package directions, and divide chicken evenly among tortillas.
Top each with 1/4 cup corn mixture, and 2 avocado slices.
Serve with lime wedges.
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