By Todd Barron @ FoodieCuisine.com
Shredded Chicken Tacos
I subscribe to Cooking Light Magazine and decided to try out their Shredded Chicken Tacos with Tomatoes and Grilled Corn recipe from their August 2011 issue. They turned out great and best of all, my wife and kids loved them!
I did make a couple of changes as I added jalapenos, cilantro, and salsa to the mix. You can try the original recipe from the link above or try out my modified version. 🙂
I recommend using a tortilla warmer, or buying one if you don’t own one yet, as they turn out very nice soft tortillas.
To use one properly, place a damp paper towel in the bottom. Then place the tortillas in, and put a damp paper towel on the top. Put the lid on and microwave for 2 minutes for nice and warm tortillas.
Light chicken tacos which only require a few ingredients and can be made in under 30 minutes total time. Perfect for a weekday night!
Ingredients
- 1 Rotisserie chicken
- 1 Ear fresh corn
- 1 Whole jalapeno
- 1 Bunch cilantro
- 1 Cup salsa
- 1 Whole avocado
- 8 plum tomatoes
- 1/2 Cup sour cream
- 24 corn tortillas
Instructions
- Slighty cover the corn in olive oil, salt, and pepper
- Broil it for 18 minutes or Bake at 450 for 25 minutes
- Remove corn from oven and cut away the kernals
- Wash and slice the jalapeno into thin slices
- Wash and slice the tomatoes into two pieces each
- Wash the chop the top head of the cilantro
- Wash and thinly slice the avocado
- Shred the meat from the chicken
- Heat the corn tortillas (I use a tortilla warmer with damp paper towels in it)
- Lay down two tortillas
- Place 1 tablespoon of chicken on top
- Drizzle with salsa
- Lay down 2 slices of avocado
- Lay down 2 slices of jalapeno
- Lay down 2 slices tomatoes
- Sprinkly with roasted corn
- Sprinkle cilantro on top
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