I haven’t met anyone who doesn’t love a good taco! Taco nights at home are always fun. Taco nights with a margarita on the side are even better! This month for the Recipe Redux we were challenged to make tacos. At Trader Joe’s I found some adobo chicken that inspired me to make these tacos combined with one of my favorite sides – Mexican Street Corn. I had these tacos for lunch and dinner this week so I know they’re delish.
Adobo Chicken & Mexican Street Corn Tacos
- 2 cups adobo chicken, shredded
- 1 cup corn
- 1/2 tsp chili powder
- 1/4 tsp cumin
- Salt and pepper
- 2 tbsp cilantro, chopped
- 2 tbsp cotija cheese (or queso fresco)
- Juice 1/2 lime
- Handful shredded cabbage
- 8 whole wheat tortillas
- 1 avocado, sliced
Prepare adobo chicken by seasoning chicken breast with adobo seasoning or using pre-marinated chicken (I use Trader Joe’s chicken). Shred chicken once fully cooked and cooled. In a small bowl, combine corn, chili powder, cumin, salt, pepper, cilantro, cotija cheese and lime juice. Assemble tacos by warming up tortillas in a skillet then adding sliced avocado, chicken, corn mixture and shredded cabbage. Enjoy!
Number of servings: 4 | Serving size: 2 tacos
Calories: 466, total fat: 16 g, total carbohydrates: 59 g, dietary fiber: 9 g, sugars: 8 g, protein: 28 g
What is your favorite weeknight taco recipe? Tell me below!