30 Days of Cooking Light–Day 13. Shredded Chicken Tacos with Tomatoes and Grilled Corn
You can find the recipe here.
Today we tried this very simple recipe for shredded chicken tacos. At least it seemed simple until I caught myself cursing the ears of corn under the broiler while waiting for them to char. I went well over the suggested 18 minutes in the recipe and only managed a light brown color on the corn. It could have been due to the fact that I roasted 4 ears of corn rather than two.
The rest of the dish was easy to prepare–shredded rotisserie chicken, chopped tomatoes and avocados, lime wedges.
Jeremy and I had mixed reviews of this recipe. He found it “dry” and I really enjoyed it. I think the difference lay in the fact that he does NOT like tomatoes and that is where most of the moisture in the dish came from. I also squeezed two lime wedges over my tacos. In the future I will add chopped green onion to this dish and maybe some sour cream for my veggie “tolerating” hubs. It would also be fun to try it with pineapple salsa…
We served the tacos with fresh fruit and steamed veggies for a lively summer lunch.
The kids enjoyed the dish without peppers and tomatoes. I made a little cheese quesadilla for Morgan with the avocado,fruit and veggies. Leighton enjoyed roast chicken with steamed cauliflower, fresh fruit, and avocado. Jeremy left off the tomatoes. Such is the beauty of “build your own” meals.
Phew! Everyone was happy!
**I have quite a bit of roasted corn leftover that I am hoping to use for roasted corn and avocado salsa for part of our Meatless Monday meal tomorrow.