Shredded Chicken Tacos with Tomatoes and Grilled Corn

Shredded Chicken Tacos with Tomatoes and Grilled Corn Recipe
Photo: Iain Bagwell; Styling: Thom Driver


4 servings (serving size: 2 tacos)

Total time: 35 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 35 Minutes

Nutritional Information

Calories 420
Fat 13.5 g
Satfat 2.3 g
Monofat 7.1 g
Polyfat 2.4 g
Protein 39.2 g
Carbohydrate 40.6 g
Fiber 8.4 g
Cholesterol 101 mg
Iron 2 mg
Sodium 554 mg
Calcium 123 mg


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.