Description
Deliciously baked chicken and street corn layered in soft tortillas, topped with creamy avocado dressing and fresh lettuce.
Ingredients
Scale
- 8 medium soft white corn tortillas
- 1 pound chicken breasts
- 1/2 cup Italian dressing (divided)
- 10 ounces frozen street corn
- 1 small ripe avocado
- 1 Tablespoon avocado oil (or avocado oil spray)
- 1 cup shredded lettuce (romaine or iceberg)
- 1 squeeze lime juice (optional)
Instructions
- Preheat the oven to 400 degrees F.
- Coat the tortillas with avocado oil on each side (or spray with oil) and bake for 10 minutes (or until crispy).
- Meanwhile, coat the chicken in 1/4 cup of the Italian dressing and marinate while prepping other ingredients.
- Remove the tortillas from the oven and set aside. Add the chicken to one side of the same sheet pan.
- Bake for 20 minutes.
- Add the street corn to the other side of the sheet pan.
- Bake for another 10 minutes (or until the chicken is fully cooked).
- When done, shred the chicken.
- Meanwhile, blend the remaining Italian dressing with avocado until smooth.
- Layer tortillas with lettuce, shredded chicken, street corn, and a drizzle of the creamy dressing.
Notes
- For an extra kick, add diced jalapeños or hot sauce to the creamy dressing.
- This recipe can be made with grilled chicken for more flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg