Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, hawaiian chicken tacos w/corn pico de gallo. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Hawaiian Chicken Tacos w/Corn Pico de Gallo is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Hawaiian Chicken Tacos w/Corn Pico de Gallo is something which I have loved my entire life. They are nice and they look fantastic.
How to Make Hawaiian Chicken Tacos w/Corn Pico de Gallo
To get started with this particular recipe, we must first prepare a few components. You can have hawaiian chicken tacos w/corn pico de gallo using 21 ingredients and 7 steps. Here is how you can achieve that.
Ingredients
The ingredients needed to make Hawaiian Chicken Tacos w/Corn Pico de Gallo:
- Make ready 6 Flour or Corn Tortillas
- Get 2 cup Shredded Romaine Lettuce
- Get 1/2 cup Cotija Cheese
- Take Chicken & Marinade
- Prepare 2 Chicken Breasts
- Get 12 oz Sliced Fresh Pineapple
- Prepare 1 Lime
- Get 1 1/2 tbsp Fish Sauce
- Take 1/4 cup Soy Sauce
- Make ready 2 clove Garlic
- Get 1 tbsp Minced Chiptoles in Adobo
- Prepare 1/4 cup Water
- Get Corn Pico de Gallo
- Make ready 16 oz Frozen Corn
- Get 1 tbsp Extra Virgin Olive Oil
- Prepare 1 Minced Serrano Chili Pepper
- Make ready 3 Diced Roma Tomatoes
- Prepare 1/4 Diced White Onion
- Get 1 dash Ground Black Pepper
- Get 3 dash Salt
- Get 1 Lime
Instructions
Instructions to make Hawaiian Chicken Tacos w/Corn Pico de Gallo:
- To a blender, add pineapple, fish sauce, soy sauce, garlic, chipotles, and water. Add the zest and the juice of the whole lime. Blend until all ingredients are liquified.
- Place chicken breasts in a Ziploc bag and pour marinade in with them. Squeeze out air, seal, and refrigerate at least 10-12 hours.
- Meanwhile, preheat broiler to high.
- In a mixing bowl, mix corn, 1 dash of salt, and extra virgin olive oil. Toss to coat, then transfer to a baking sheet and spread out kernels. Place under broiler 5 minutes or until kernels have just started to blacken/char.
- Return charred corn to mixing bowl. Add the serrano, tomatoes, and onion to bowl. Add 2 dashes of salt, pepper, and juice of whole lime. Stir until mixed and refrigerate until ready to use. NOTE: Serranos are about twice as hot as a jalapeno. You may want to remove all or some of the seats to control the heat.
- Remove the chicken from the refrigerator and cook on grill to your liking. After cooked, chop chicken into bite-size pieces.
- Build tacos in each tortilla with a layer of chicken, followed by shredded romaine lettuce, corn pico de gallo, and cotija cheese.
As simple as that Recipe of Hawaiian Chicken Tacos w/Corn Pico de Gallo
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