Sunday, July 31, 2011

Shredded Chicken Tacos

This recipe is a snap to throw together and very delicious, a perfect weeknight dinner! I found this recipe while trying to find a new way to use up left over rotisserie chicken. For extra heat add sliced jalapenos. Grill extra ears of corn to an awesome side.


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


  • 1. Preheat broiler or grill.
  • 2. Place corn on a jelly-roll pan; broil 18 minutes or until charred on all sides, rotating every 6 minutes.
  •      OR
  •     Grill corn on medium heat for 18 minutes or until charred on all sides, rotating every 6 minutes. 
  • 3. 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.

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