Smoky Chicken & Corn Tacos Recipe Speeds to the Table for Only $1.52 a Serving

Name: Smoky Chicken & Corn Tacos Recipe Speeds to the Table for Only $1.52 a Serving
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving
Ingredients: 1 lb. boneless, skinless chicken breast halves; 2 cloves garlic, crushed; 1 lime, cut into wedges; 1 tsp. salt; 1 ear corn, husk removed; 1 tsp. olive oil; 8 taco shells, such as Old El Paso Stand ‘N Stuff; 2 cups torn green leaf lettuce; 1 avocado, pitted, peeled, diced; 1 tomato, diced; 1/2 cup taco sauce, warmed; Sour cream and additional lime (optional)

Give taco night a tasty twist!

By Charles Grayauskie

Reviewed by Susan Chiusano

At my house, Taco Tuesday is our favorite night of the week. And sure, it’s fun to call for take-out from our local Mexican restaurant. Trouble is, it gets to be expensive. That’s why this Chicken & Corn Tacos recipe is perfect. It comes together in practically no time and for just $1.52 a serving, it’s easier on the wallet too. Plus, we have an clever trick that makes clean up a breeze.

We sear whole ears of corn until the kernels are charred in spots. The high heat caramelizes sugars and adds an extra layer of smoky goodness. Then, to cut the kernels from the cob, stand the ear in the hole of a tube pan. Next, slice down along the length of the cob. The tube holds the ear in place while the pan catches the kernels without scattering them all over the counter. Genius! Let us know what you think in the comments below.

Yields

4 serving

Total Time

35 min

Prep Time

15 min

Cook Time

20 min

Ingredients

1 lb. boneless, skinless chicken breast halves
2 cloves garlic, crushed
1 lime, cut into wedges
1 tsp. salt
1 ear corn, husk removed
1 tsp. olive oil
8 taco shells, such as Old El Paso Stand ‘N Stuff
2 cups torn green leaf lettuce
1 avocado, pitted, peeled, diced
1 tomato, diced
1/2 cup taco sauce, warmed
Sour cream and additional lime (optional)

Instructions

Place chicken in pot with enough water to cover by 1”. Add garlic, lime and salt. Over high heat, bring to a boil; reduce heat to medium-low. Cook, uncovered, until no longer pink in thickest part, 7–8 min. Drain; let cool. Using 2 forks, shred meat.

Rub corn all over with oil. Heat heavy-bottom skillet over medium-high heat. Add corn; cook, rotating occasionally, until browned in spots, about 10 min. Transfer to plate. Let cool.

Cut kernels from cob. Heat taco shells according to package directions. Divide lettuce among shells. Top with chicken, corn, avocado, tomato and sauce. If desired, serve with sour cream and lime.

Nutrition

Calories: 405 kcal
Fat: 20 gram
Saturated Fat: 5 gram
Protein: 27 gram
Carbohydrate: 29 gram
Fiber: 7 gram
Cholesterol: 63 mg
Sugar: 3 gram
Sodium: 445 mg

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