If using leftover chicken, skip ahead to making the salsa.

Sprinkle 2 chicken breasts with garlic, chili powder, salt and pepper. Pour one cup of barbecue sauce on the chicken breast and toss the chicken in it until coated. Let marinate in the fridge for at least a half an hour but up to overnight.

Cook on the grill until the chicken reaches an internal temp of 165 degrees (about 6 minutes per side). Brush on additional sauce while grilling if desired.

Set aside when done.

For the salsa

Dice the tomato and avocado and set in a bowl.

Remove kernels from corn by sliding a knife down the sides of the corn. Combine corn with the avocado and tomato.

Cut the jalapeno in half length wise. Remove the seeds and white ribbing from the inside and discard. Dice the rest of the jalapeno and add to the corn, avocado, and tomato.

Zest a lime on top of your veggies, then add the juice of the lime and toss together, making sure to coat the veggies thoroughly.

Finish by adding one pressed garlic clove, 4 chopped scallions, and salt and pepper to taste. Toss together.

To assemble tacos

Place desired amount of barbecue chicken in corn tortilla.

Top with as much salsa as desired.

Garnish with shredded Mexican cheese.

Enjoy.