Guadalajara Chicken Tacos with Grilled Corn & Zucchini

On a recent trip to the  at 5730 Buford

Hwy. in Norcross, I purchased one of their barbecue chickens. They were cooked butterflied, and when you purchase the chicken they will chop it into slices with a meat clever. It also comes with complimentary salsa which is deliciously fresh and spicy. This is not your typical Southern barbecue flavor but a wonderful blend of mild Latino spices. With the grilled corn and zucchini, these chicken tacos made a perfect summer dinner.

Guadalajara Barbecue Chicken Tacos with Grilled Corn & Zucchini

1 whole barbecue chicken, deboned and pulled into bite-size pieces

6-inch flour tortillas toasted

Guadalajara salsa

Monterey Jack cheese, shredded

2 Tbsp olive oil, plus extra for grilling

2 ears of corn shucked

1 large zucchini

4 Tbsp cilantro chopped

1 Tbsp lime juice, plus lime wedges for serving

Cut the zucchini into 4 spears lengthwise. Paint the corn and the zucchini spears with olive oil. Grilled the corn and zucchini until grill marks appear on all sides. Remove kernels from corn and sliced the
zucchini spears into ½-inch slices. Mix the corn kernels, zucchini sliced, chopped cilantro, lime juice & black pepper to taste.

Toast the tortillas in a cast iron skillet on med-high on both sides until puffy and lightly brown.

Put pulled chicken on top of the toasted tortilla, then the cheese, then the corn mix and lastly a sparingly amount of salsa. Enjoy!