Hello, I’m Clara. Today, I will show you a way to prepare hawaiian chicken tacos w/corn pico de gallo recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Hawaiian Chicken Tacos w/Corn Pico de Gallo Recipe
Hawaiian Chicken Tacos w/Corn Pico de Gallo is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Hawaiian Chicken Tacos w/Corn Pico de Gallo is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook hawaiian chicken tacos w/corn pico de gallo using 21 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Hawaiian Chicken Tacos w/Corn Pico de Gallo:
- Get 6 Flour or Corn Tortillas
- Prepare 2 cup Shredded Romaine Lettuce
- Get 1/2 cup Cotija Cheese
- Make ready Chicken Marinade
- Take 2 Chicken Breasts
- Make ready 12 oz Sliced Fresh Pineapple
- Take 1 Lime
- Take 1 1/2 tbsp Fish Sauce
- Take 1/4 cup Soy Sauce
- Make ready 2 clove Garlic
- Prepare 1 tbsp Minced Chiptoles in Adobo
- Take 1/4 cup Water
- Make ready Corn Pico de Gallo
- Get 16 oz Frozen Corn
- Prepare 1 tbsp Extra VirOlive Oil
- Get 1 Minced Serrano Chili Pepper
- Make ready 3 Diced Roma Tomatoes
- Prepare 1/4 Diced White Onion
- Make ready 1 dash Ground Black Pepper
- Get 3 dash Salt
- Get 1 Lime
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 virolive 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.
So that’s going to wrap this up for this special dish hawaiian chicken tacos w/corn pico de gallo recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
