Shredded Chicken Tacos With Tomatoes And Grilled Corn

• 2 ears corn, shucked
• 1 (12 ounce) package baby heirloom tomatoes
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 8 (6 inch) tortillas
• 2 cups cooked shredded rotisserie boneless chicken, skinless, chicken breasts
• 1 avocado, peeled (cut into 16 slices)
• 8 lime wedges

1. Preheat broiler, and cook chicken until done.
2. Place corn on a jelly-roll pan and broil for 18 minutes or until charred on both sides, rotating every 6 minutes.
3. Cut kernels from corn, and place kernels in a medium bowl.
4. Cut tomatoes into quarters, and add to corn.
5. Sprinkle the corn mixture with salt, and pepper.
6. Heat tortillas according to package directions, and divide chicken evenly among tortillas.
7. Top each with 1/4 cup corn mixture, and 2 avocado slices.
8. Serve with lime wedges.

corn, baby heirloom tomatoes, black pepper, salt, tortillas, chicken, avocado, lime

Taken from www.food.com/recipe/shredded-chicken-tacos-with-tomatoes-and-grilled-corn-461217 (may not work)