Rating: 3 stars
15 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 2
Adam Hickman
Recipe by Cooking Light August 2011

Gallery

Credit: Iain Bagwell; Styling: Thom Driver

Recipe Summary test

hands-on:
20 mins
total:
35 mins
Yield:
4 servings (serving size: 2 tacos)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

  • 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.

Nutrition Facts

420 calories; fat 13.5g; saturated fat 2.3g; mono fat 7.1g; poly fat 2.4g; protein 39.2g; carbohydrates 40.6g; fiber 8.4g; cholesterol 101mg; iron 2mg; sodium 554mg; calcium 123mg.
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