Grilled Chicken Tacos with Roasted Corn and Heirloom Tomato Salsa
Savor the vibrant flavors of summer with these Grilled Chicken Tacos featuring tender, shredded rotisserie chicken, sweet grilled corn, and a refreshing heirloom tomato salsa. This dish is perfect for a casual lunch or a lively snack, bringing together the freshness of ripe tomatoes, the smokiness of grilled corn, and the creaminess of sliced avocado. Topped with zesty lime and served in warm tortillas, these tacos are sure to be a hit at your next gathering. Enjoy the taste of grilled perfection in every bite!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Corn
2 ears (Shucked)
Baby heirloom tomatoes
1 package (12 ounces) (Quartered)
Black pepper
1/2 teaspoon (Ground)
Salt
1/4 teaspoon (To taste)
Tortillas
8 (6 inch) (Warmed)
Cooked shredded rotisserie chicken
2 cups (Skinless, boneless, shredded)
Avocado
1 (Peeled and cut into 16 slices)
Lime wedges
8 (Fresh)
Instructions
1
Preheat your broiler to high. Arrange the corn on a jelly-roll pan and broil for about 18 minutes, rotating every 6 minutes, until the corn is charred on all sides.
2
Once the corn is grilled, carefully cut the kernels off the cob and place them in a medium mixing bowl.
3
Quarter the baby heirloom tomatoes and add them to the bowl with the corn. Season the mixture with salt and black pepper. Stir gently to combine, creating a fresh salsa.
4
Warm the tortillas according to the package directions. For best results, consider heating them on a skillet for a few seconds on each side to make them pliable.
5
Divide the cooked, shredded chicken evenly among the heated tortillas, approximately 1/2 cup per taco.
6
Top each taco with about 1/4 cup of the corn and tomato salsa, followed by 2 slices of avocado.
7
Serve the tacos warm, accompanied by lime wedges to drizzle over each taco for a burst of tanginess.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in the Grilled Chicken Tacos?
The recipe uses 2 cups of skinless, boneless, cooked shredded rotisserie chicken.
How do you prepare the corn for the salsa?
The corn is shucked, arranged on a jelly-roll pan, and broiled for 18 minutes until charred on all sides.
What kind of tomatoes are used in this recipe?
The recipe calls for one 12-ounce package of baby heirloom tomatoes, which should be quartered.
How many tortillas are needed for this recipe?
You will need 8 six-inch tortillas.
How often should I rotate the corn while broiling?
You should rotate the corn every 6 minutes during the 18-minute broiling process.
How much chicken goes into each taco?
Each taco should be filled with approximately 1/2 cup of shredded rotisserie chicken.
What ingredients make up the salsa?
The salsa is made from roasted corn kernels, quartered baby heirloom tomatoes, salt, and ground black pepper.
How should the avocado be prepared?
The avocado should be peeled and cut into 16 slices, allowing for 2 slices per taco.
How much salsa should be added to each taco?
Each taco is topped with about 1/4 cup of the corn and heirloom tomato salsa.
What is recommended for garnishing these tacos?
Fresh lime wedges are recommended to drizzle over the tacos for a burst of tanginess.
Is the chicken used in this recipe raw or pre-cooked?
This recipe uses pre-cooked rotisserie chicken, making it a quick and easy meal.
What is the suggested way to warm the tortillas?
You can warm them according to package directions or heat them on a skillet for a few seconds on each side to make them pliable.
What equipment is needed to roast the corn?
A broiler and a jelly-roll pan are used to char the corn.
How much salt and pepper is used for the salsa?
The recipe uses 1/2 teaspoon of ground black pepper and 1/4 teaspoon of salt (or to taste).
Can these tacos be served as a snack?
Yes, they are described as perfect for a casual lunch or a lively snack.
Are these tacos considered a healthy option?
Yes, the recipe is tagged under 'healthy eating' and features fresh produce and lean chicken.
What are the primary flavor profiles of this dish?
The dish features smoky grilled corn, sweet heirloom tomatoes, creamy avocado, and zesty lime.
How many ears of corn do I need?
You will need 2 ears of corn, shucked.
What tags are associated with this recipe?
Tags include tacos, chicken, grilled corn, heirloom tomatoes, lunch, snacks, easy recipe, summer food, and healthy eating.
Is the chicken used boneless and skinless?
Yes, the recipe specifies using skinless, boneless, shredded chicken.
How many lime wedges are prepared?
The recipe calls for 8 fresh lime wedges, one for each taco.
What season is this recipe best suited for?
It is described as a 'summer food' dish, highlighting vibrant summer flavors like corn and heirloom tomatoes.
How do I assemble the tacos?
Layer shredded chicken on a warm tortilla, add the corn and tomato salsa, top with avocado slices, and serve with a lime wedge.
Should the corn be cut before or after broiling?
The corn should be broiled on the cob first, then the kernels are cut off after it has charred.
What size are the heirloom tomatoes?
The recipe uses baby heirloom tomatoes.
How many total ingredients are required?
There are 8 main ingredients used in this recipe.
How many avocado slices go on each taco?
Each taco is topped with 2 slices of avocado.
Is there a specific way to stir the salsa?
The recipe suggests stirring the corn and tomatoes gently to combine after seasoning.
What makes this an 'easy recipe'?
It uses pre-cooked rotisserie chicken and simple preparation steps like broiling and chopping.
Should the tacos be served cold or warm?
The tacos should be served warm, with the tortillas heated and the chicken added to them.