Hands-on Time
20 Mins
Total Time
35 Mins
Yield
4 servings (serving size: 2 tacos)
Photo: Iain Bagwell; Styling: Thom Driver

How to Make It

Step 1

Preheat broiler.

Step 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.

Step 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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