SHREDDED CHICKEN TACOS WITH TOMATOES AND GRILLED CORN

Shredded Chicken Tacos With Tomatoes and Grilled Corn image

Provided by weekend cooker

Time 35m

Yield 8 tacos, 4 serving(s)

Number Of Ingredients 8

2 ears corn, shucked
1 (12 ounce) package baby heirloom tomatoes
1/2 teaspoon black pepper
1/4 teaspoon salt
8 (6 inch) tortillas
2 cups cooked shredded rotisserie boneless chicken, skinless, chicken breasts
1 avocado, peeled (cut into 16 slices)
8 lime wedges

Steps:

Preheat broiler, and cook chicken until done.
Place corn on a jelly-roll pan and broil for 18 minutes or until charred on both sides, rotating every 6 minutes.
Cut kernels from corn, and place kernels in a medium bowl.
Cut tomatoes into quarters, and add to corn.
Sprinkle the corn mixture with salt, and pepper.
Heat tortillas according to package directions, and divide chicken evenly among tortillas.
Top each with 1/4 cup corn mixture, and 2 avocado slices.
Serve with lime wedges.

Nutrition Facts : Calories 420.4, Fat 15, SaturatedFat 2.8, Sodium 688.4, Carbohydrate 65.1, Fiber 9, Sugar 7.2, Protein 10.9