Shredded Chicken Tacos with Tomatoes and Grilled Corn

Name: Shredded Chicken Tacos with Tomatoes and Grilled Corn
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 peeled avocado, cut into 16 slices; 1 teaspoons freshly ground black pepper; 473 milliliters shredded skinless, boneless rotisserie chicken breast; 8 6-inchs (6-inch) corn tortillas; 2 ears shucked corn; 340 grams package baby heirloom tomatoes; 0 teaspoons salt

Shredded Chicken Tacos with Tomatoes and Grilled Corn might be just the main course you are searching for. This recipe serves 4. This recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 334 calories, 22g of protein, and 12g of fat. This recipe is typical of Mexican cuisine. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 35 minutes. A mixture of avocado, ears shucked corn, rotisserie chicken breast, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the avocado you could follow this main course with the chocolate avocado mousse | quick dark chocolate avocado mousse as a dessert. It is perfect for The Fourth Of July.

Instructions

Preheat broiler.

Equipment you will use

Broiler

Place corn on a jelly-roll pan; broil 18 minutes or until charred on all sides, rotating every 6 minutes.

Ingredients you will need

Jelly

Corn

Roll

Equipment you will use

Frying Pan

Cut kernels from corn; place kernels in a medium bowl.

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Corn

Equipment you will use

Bowl

Cut tomatoes into quarters.

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Tomato

Add tomatoes to corn, and sprinkle corn mixture with black pepper and salt.

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Black Pepper

Tomato

Corn

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.

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Avocado Slices

Tortilla

Whole Chicken

Corn

Serve with lime wedges, if desired.

Ingredients you will need

Lime Wedge

Equipment

Broiler

Frying Pan

Bowl

Ingredients

Servings:

peeled avocado, cut into 16 slices 1teaspoons

freshly ground black pepper 473milliliters

shredded skinless, boneless rotisserie chicken breast 86-inchs

(6-inch) corn tortillas 2

ears shucked corn 340grams

package baby heirloom tomatoes 0teaspoons

salt

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 20 dollars per bottle.