Shredded Chicken Tacos With Tomatoes and Grilled Corn
photo by Lavender Lynn
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
8 tacos
- Serves:
- 4
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
directions
- 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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Reviews
RECIPE SUBMITTED BY
weekend cooker
United States
<p>Hello everyone, My name is Doug and I am the host of I recommend tag.I am in my early 40's, I am married, with two children. Michael 14, and katherine 10 . I started to learn to cook, after I got married, when my wife started working nights, and I couldn't get around because I had my entire left leg rebuilt. I just completed remodeling my entire house, and am very active at volunteering at my childrens schools.<br />Rating System <br />5 stars- Outstanding (4 out 4 ) in family enjoyed. <br />4 stars - Very good (3 out of 4) in family enjoyed. Will make no adjustments. <br />3 stars - good, might consider an adjustment <br />2 stars- Okay- will make adjustment <br />1 star- debatable I will make again, would with right adjustment <br />0 stars - Will not attempt again.</p>