Hello, I’m Clara. Today, I will show you a way to prepare hawaiian chicken tacos w/corn pico de gallo recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna 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’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Hawaiian Chicken Tacos w/Corn Pico de Gallo is something which I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook hawaiian chicken tacos w/corn pico de gallo using 21 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Hawaiian Chicken Tacos w/Corn Pico de Gallo:
- Prepare 6 Flour or Corn Tortillas
- Prepare 2 cup Shredded Romaine Lettuce
- Prepare 1/2 cup Cotija Cheese
- Get Chicken Marinade
- Make ready 2 Chicken Breasts
- Prepare 12 oz Sliced Fresh Pineapple
- Get 1 Lime
- Take 1 1/2 tbsp Fish Sauce
- Get 1/4 cup Soy Sauce
- Make ready 2 clove Garlic
- Get 1 tbsp Minced Chiptoles in Adobo
- Get 1/4 cup Water
- Take Corn Pico de Gallo
- Get 16 oz Frozen Corn
- Make ready 1 tbsp Extra Virgin Olive Oil
- Get 1 Minced Serrano Chili Pepper
- Make ready 3 Diced Roma Tomatoes
- Prepare 1/4 Diced White Onion
- Get 1 dash Ground Black Pepper
- Make ready 3 dash Salt
- Take 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 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.
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