Shredded Guajillo Chicken Tacos with Creamy Corn & Jalapeño

Shredded Guajillo Chicken Tacos

with Creamy Corn & Jalapeño

30 MIN
2 Servings
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From the Test Kitchen

These tacos highlight our guajillo chile pepper sauce, which we’re using to create a rich, smoky coating for shredded (or pulled) chicken—perfectly accompanied by a side of sautéed sweet corn and pickled jalapeño dressed with a bit of creamy mayo.
17 green SmartPoints® per serving
11 blue SmartPoints® per serving
11 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
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Dietary Information

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600 Calories or Less
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Shredded Guajillo Chicken Tacos with Creamy Corn & Jalapeño
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 4 Flour Tortillas
  • 2 cloves Garlic
  • ⅓ cup Guajillo Chile Pepper Sauce
  • 3 oz Radishes
  • 2 ears Of Corn
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Apple Cider Vinegar
time-saving
tips & techniques
Cook, shred & dress the chicken
1 Cook, shred & dress the chicken

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a medium bowl. When cool enough to handle, using two forks, shred the cooked chicken into bite-sized pieces. Add the guajillo chile sauce and half the mayonnaise; toss to coat. Taste, then season with salt and pepper if desired.

*An instant-read thermometer should register 165°F.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Remove the husks and silks from the corn; cut the kernels off the cobs. Peel and roughly chop 2 cloves of garlic. Halve the radishes lengthwise, then thinly slice crosswise. Roughly chop the pepper. Thoroughly wash your hands and cutting board immediately after handling.

Cook & dress the corn
3 Cook & dress the corn

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned (be careful, as the corn may pop as it cooks). Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Turn off the heat. Add the vinegar, remaining mayonnaise, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired.

Warm the tortillas
4 Warm the tortillas

Meanwhile, if using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. 

Assemble the tacos & serve your dish
5 Assemble the tacos & serve your dish

Assemble the tacos using the warmed tortillas, dressed chicken, and sliced radishes. Serve the tacos with the dressed corn on the side. Enjoy!

Tips from Home Chefs

Cook, shred & dress the chicken
1 Cook, shred & dress the chicken

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a medium bowl. When cool enough to handle, using two forks, shred the cooked chicken into bite-sized pieces. Add the guajillo chile sauce and half the mayonnaise; toss to coat. Taste, then season with salt and pepper if desired.

*An instant-read thermometer should register 165°F.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Remove the husks and silks from the corn; cut the kernels off the cobs. Peel and roughly chop 2 cloves of garlic. Halve the radishes lengthwise, then thinly slice crosswise. Roughly chop the pepper. Thoroughly wash your hands and cutting board immediately after handling.

Prepare the ingredients
Cook & dress the corn
3 Cook & dress the corn

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned (be careful, as the corn may pop as it cooks). Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Turn off the heat. Add the vinegar, remaining mayonnaise, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired.

4 Warm the tortillas

Meanwhile, if using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. 

Warm the tortillas
Assemble the tacos & serve your dish
5 Assemble the tacos & serve your dish

Assemble the tacos using the warmed tortillas, dressed chicken, and sliced radishes. Serve the tacos with the dressed corn on the side. Enjoy!

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