Shredded Chicken Tacos with Tomatoes and Grilled Corn

Photo: Iain Bagwell; Styling: Thom Driver

Yield: 4 servings (serving size: 2 tacos)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 20 Minutes
Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 420
  • Fat: 13.5g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 7.1g
  • Polyunsaturated fat: 2.4g
  • Protein: 39.2g
  • Carbohydrate: 40.6g
  • Fiber: 8.4g
  • Cholesterol: 101mg
  • Iron: 2mg
  • Sodium: 554mg
  • Calcium: 123mg

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. 1. Preheat broiler.
  2. 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. 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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