Ingredients

The following ingredients have 9 Servings
  • 1 whole rotisserie chicken, use only the white meat (roughly diced) – will be about 3-4 cups
  • 1/2 cup BBQ Sauce (I used Stubbs)
  • 2 ears of corn, shucked
  • 10-12 leaves of lettuce (bibb lettuce, boston lettuce, or butter lettuce work)
  • 1 cup diced cherry tomatoes
  • 1 avocado, sliced
  • 1/4 cup sliced red onion
  • 1 jalapeno, sliced
  • 1/4 cup fresh cilantro, roughly diced
  • 1 lime, cut into 8 wedges

Instruction

  • To a medium bowl, add diced white meat part of the chicken and BBQ sauce. Toss to coat everything. Set aside.
  • Turn stove burner on to medium heat. Add shucked corn straight on top of burner. Cook each side for 2-3 minutes until slightly charred. Remove and let rest. When cool, about 2 minutes, slice the corn kernels off the cob.
  • Assemble the tacos.
  • To one lettuce cup add a large scoop of BBQ chicken mixture (about 2 tablespoons), 1 slice of avocado, cherry tomatoes, sliced red onion, fresh cilantro, jalapeno, and a lime wedge. SERVE!