Shredded Chicken Tacos With Tomatoes and Grilled Corn

Recipe by weekend cooker
READY IN: 35mins
SERVES: 4
YIELD: 8 tacos
UNITS: US

INGREDIENTS

Nutrition
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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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