Grilled Chicken Tacos
Grilled Chicken Tacos With Corn Salsa
info@tacotender.com
Ingredients
- 1 lb Boneless Chicken Breasts
- 1/2 cup Italian Dressing
- Monterey Jack Cheese shredded
- 2 Ears of Corn
- 1 tomato diced
- 1/2 can of black beans
- 1/2 onion chopped
- fajita sized tortillas
Instructions
Prep Chicken and Salsa
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Combine chicken breasts with Italian dressing in a sealable bag. Make sure all chicken gets coated and chill in the fridge for 1 hour.
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Dice tomato, onion, and drain the black beans. Combine in a small mixing bowl. Chill until chicken has been grilled.
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Fill a large mixing bowl with water. Cut the tops off of the ears of corn. Soak in water for 10 minutes while firing up the grill.
Grilling
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Place chicken on the hottest part of your grill and add the ears of corn off to the side. Keep the husks on the corn for now.
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Once the chicken is fully cooked, move it to plate and cover with foil.
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Remove the husks from the corn and lightly char it over the grill.
Finishing the Salsa and Chicken
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Using a chefs knife, cut the corn away from the cob. Add to the fresh salsa. Mix thoroughly.
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Slice the grilled chicken and serve while hot
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Serve with small fajita sized tortillas.
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