When it comes to tacos, I love ‘street tacos.’ A simple corn tortilla with meat, chopped onions, chopped cilantro and some hot sauce is all I need for a great taco.  However sometimes a little diversion can be okay.

After seeing a Facebook post from Family Foodie featuring some chicken creamy corn salsa tacos from Juanita’s Cocina blog. I had to try my own version. In fact, I only noticed a photo and never clicked to see the recipe.  Maybe next time I’ll try the blog’s recipe, but tonight I kept it simple.

If you are in Dallas pick up the flour tortillas at La Nueva Fresh & Hot. You will forever thank me.

Chicken Tacos with Corn and Avocado
Serves 6

Flour tortillas
1 organic rotisserie chicken, shred the meat
1 corn on the cob, cut off kernels
1 red onion, small dice
1 bunch cilantro, diced
1 avocado,  diced chunks
hot sauce

Cook the corn in boiling water for about 10 minutes. Meanwhile, shred the chicken from the whole rotisserie chicken. Prepare the onion, cilantro and avocado in separate piles.

Heat the tortillas. I do this by turning on a gas burner and placing a tortilla on the heat, flipping it so as to only get a little burn on each side.

Build each taco by adding all of the ingredients. Serve with a side of hot sauce or your favorite salsa.