Shredded Chicken Tacos with Tomatoes and Grilled Corn

In August's issue of Cooking Light they did a section of easy five ingredient entrees for summer. Their tag line read " These easy five- ingredient entrees mean you can spend more time chilling, less time shopping and chopping." They were exactly right! I bought a pre-cooked rotisserie chicken and this weeknight meal took less than thirty minutes from start to finish. The fresh avocado paired with the smokey corn and tomato salsa made this a very satisfying dish. If you want to spice things up a bit feel free to add salsa or Tabasco for more heat.

Source: Cooking Light August 2011

You Will Need:

• 2 ears shucked corn
• 1 (12 oz) package baby heirloom tomatoes
• 1/2 tsp pepper
• 1/4 tsp salt
• 8 (6 inch) corn tortillas
• 2 cups shredded chicken, boneless rotisserie chicken breast
• 1 peeled avocado, cut into 16 slices
• 8 lime wedges (optional)

Here We Go:

• Preheat broiler
• Place corn on a baking sheet and broil for 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 and top each taco with 1/4 cup corn mixture and 2 avocado slices
• Serve with lime wedges, if desired

Makes 4 tacos
Happy Feasting!