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Shredded Chicken Tacos with Tomatoes & Grilled Corn
MAKES 4 SERVINGS
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 chicken breast
1 peeled avocado, cut into 16 slices
8 lime wedges (optional)
INSTRUCTIONS:
Preheat broiler.
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.
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