Saturday, August 6, 2011

Recipe #121: Shredded Chicken Tacos with Tomatoes and Grilled Corn

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!


  • 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)


  • 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.

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