Shredded Chicken Tacos with Tomatoes and Grilled Corn
Transform your taco night with these vibrant Shredded Chicken Tacos with Tomatoes and Grilled Corn, a perfect blend of smoky, zesty, and savory flavors. Juicy shredded chicken is seasoned with a medley of chili powder, cumin, and lime juice, while sweet grilled corn adds a slightly charred, caramelized depth. Tucked inside warm corn tortillas and topped with fresh diced tomatoes and fragrant cilantro, these tacos are a celebration of fresh, wholesome ingredients. Ready in just 45 minutes, this recipe is ideal for busy weeknights or a casual gathering, offering a deliciously satisfying meal that’s both quick and easy to prepare. Serve with a squeeze of lime or your favorite toppings, such as avocado or a drizzle of hot sauce, for a customizable taco experience. Perfect for anyone craving bold, festive flavors, these tacos are a must-try!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 medium tomatoes
- 2 pieces corn on the cob
- 8 pieces corn tortillas
- 2 tablespoons olive oil
- 1 large lime
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
Instructions
Preheat your grill to medium-high heat or prepare a stovetop grill pan.
Rub the corn on the cob with 1 tablespoon of olive oil and grill for 8-10 minutes, turning occasionally, until slightly charred. Set aside to cool.
In a medium pot, add the chicken breasts, enough water to cover them, and a pinch of salt. Bring to a boil, then reduce the heat and simmer for 15 minutes or until cooked through.
While the chicken cooks, dice the tomatoes and finely chop the cilantro. Set aside.
Once the grilled corn is cool enough to handle, cut the kernels off the cob using a sharp knife. Place the corn in a bowl.
Remove the chicken from the pot and shred it using two forks. Place the shredded chicken in a mixing bowl.
Add garlic powder, chili powder, cumin, salt, black pepper, and the juice of half the lime to the chicken. Toss to coat evenly.
In a small skillet, warm the corn tortillas over medium heat for about 30 seconds on each side or until pliable.
Assemble the tacos by spooning some seasoned shredded chicken onto each tortilla, followed by grilled corn, diced tomatoes, and a sprinkle of cilantro.
Squeeze the remaining lime half over the tacos and serve immediately with your favorite toppings, such as avocado or hot sauce.
Nutrition Facts
Calories |
1952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 2763 mg | 120% | |
| Total Carbohydrate | 231.7 g | 84% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 23.4 g | ||
| Protein | 139.7 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1839 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
