If you’re looking for a lighter take on traditional tacos this recipe is perfect. These tacos are fresh and easy to make. Make them for dinner and take the leftovers for lunch the next day. Enjoy!
1 cup cooked shredded chicken (I used rotisserie chicken)
1 can corn, drained
1/3 onion, chopped
½ avocado, sliced
Sour cream – optional
Jalapeno slices- optional
For the Pico de Gallo
4 roma tomatoes, diced
½ yellow onion, diced
Juice from 1/3 lime
Chopped cilantro – I used 5 leaves which measured 2 generous tablespoons
For the Pico de gallo: Mix all ingredients together, cover and let sit in refrigerator an hour. Top tacos with Pico de Gallo
Tacos: Sauté corn and diced onion over medium heat until slightly brown. Warm up tortillas and chicken if desired. Place chicken on shells and top with corn, onion, jalapeno and avocado slices. Serve with Pico de Gallo and lime wedge.