Shredded Chicken Tacos with Tomatoes and Grilled Corn

Written as is, I imagined this recipe would be bland before I even made it. I left out the corn, and used canned chicken breast, canned tomatoes, and tortilla bread. Quick and easy to throw together! I also used a lot of chipotle Tabasco on the chicken, which made it much more flavorful. Ten pts without the corn (11 pts with it).

It avoid the bland I heated the chicken in a skillet with a small amount of olive oil, thinly sliced red onion, fresh chopped garlic and an assortment of hot spices then squeezed a tad lime juice on top. Good.

Not only are these tacos gorgeous, they are really tasty as well. I used huge slices of avocado and would suggest just using frozen corn. Check out my post here: http://www.icancookthat.org/2011/07/shredded-chicken-tacos-with-tomatoes.html

C.L. has so many other taco recipes (try the Ancho Chicken Tacos with Cilantro Slaw & Avocado Cream) which are SO much better. I wanted to like it for its simplicity, but this recipe was a big dud. No flavor - boring and bland. We tried to add cabbage slaw, jalapenos, cilantro, small dollops of sour cream AND spiced up the chicken. Still no taste, and after all that chopping to try and add more flavor, I threw this recipe right in the garbage pail - I definitely will not make this again to my husband's emphatic agreement.

Just finished this for dinner. Delicious. I added jalapeno and cilantro to the corn mix. Couldn't imagine these without that.