It's been too long since I've last posted.... been too busy, tired, and/or uninspired to try new recipes, but I'm back! This recipe is on the cover of my August issue of
Cooking Light, and I knew I had to make these the second I saw it! I did everything as per the recipe, but my corn didn't really get charred. Didn't matter, though... these were awesome!
Ingredients
- 2 ears shucked corn
- 1 (12-ounce) package baby heirloom tomatoes
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 8 (6-inch) corn tortillas
- 2 cups shredded skinless, boneless rotisserie chicken breast
- 1 peeled avocado, cut into 16 slices
- 8 lime wedges (optional)
Preparation
- 1. Preheat broiler.
- 2. Place corn on a jelly-roll pan; broil 18 minutes or until charred on all sides, rotating every 6 minutes. Cut kernels from corn; place kernels in a medium bowl. Cut tomatoes into quarters. Add tomatoes to corn, and sprinkle corn mixture with black pepper and salt.
- 3. Heat tortillas according to package directions. Divide chicken evenly among tortillas; top each taco with 1/4 cup corn mixture and 2 avocado slices. Serve with lime wedges, if desired.
No comments:
Post a Comment