Shredded Chicken Tacos with Tomatoes and Grilled Corn


Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 4

Fresh-tasting, fast, and easy! Time-Saving Hack: Opt out of using fresh grilled corn and instead use frozen corn. Time-Saving Hack: Buy a small rotisserie chicken and shred it instead of having to make the chicken yourself. Time-Saving Hack: Have your family assemble their own tacos to cut down on prep time and to allow for customization.


  • 2 ears fresh corn OR enough frozen corn for 8 small tacos
  • 1 12-oz package baby tomatoes
  • Pepper, salt, garlic powder, cumin
  • 8 6-inch corn tortillas
  • 2 cups shredded chicken
  • 1 peeled avocado, diced
  • Sour cream, salsa, cilantro, taco sauce, etc. for assembly (Optional)


  1. 1. Season chicken with salt, pepper, garlic powder, and cumin to taste.
  2. 2. Place corn on a jelly-roll pan; broil 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.
  3. 3. Heat tortillas according to package directions. Divide chicken evenly among tortillas; top each taco with 1/4 cup corn mixture and avocado. Serve with sour cream, salsa, etc. if desired.