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Photo: Iain Bagwell; Styling: Thom Driver Photo by: Photo: Iain Bagwell; Styling: Thom Driver

Shredded Chicken Tacos with Tomatoes and Grilled Corn

Cooking Light AUGUST 2011

  • Yield: 4 servings (serving size: 2 tacos)
  • Hands-on:20 Minutes
  • Total:35 Minutes

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. 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.

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
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Shredded Chicken Tacos with Tomatoes and Grilled Corn recipe

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