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Shredded Chicken Tacos with Tomatoes and Grilled Corn

Photo: Iain Bagwell; Styling: Thom Driver
Hands-on time 20 mins
Total time 35 mins
Yield

4 servings (serving size: 2 tacos)

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)

Nutrition 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

How to Make It

  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.