Hawaiian Chicken Tacos w/Corn Pico de Gallo.
Hey everyone, hope you are having an amazing day today. Today, we're going to make a special 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 little bit tasty. This will be really delicious.
Hawaiian Chicken Tacos w/Corn Pico de Gallo is one of the most favored of current trending meals on earth. It's easy, it is quick, it tastes delicious. It's enjoyed by millions every day. Hawaiian Chicken Tacos w/Corn Pico de Gallo is something that I've loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to 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 can achieve it.
The ingredients needed to make Hawaiian Chicken Tacos w/Corn Pico de Gallo:
- {Get 6 of Flour or Corn Tortillas.
- {Get 2 cup of Shredded Romaine Lettuce.
- {Take 1/2 cup of Cotija Cheese.
- {Make ready of Chicken & Marinade.
- {Prepare 2 of Chicken Breasts.
- {Make ready 12 oz of Sliced Fresh Pineapple.
- {Prepare 1 of Lime.
- {Take 1 1/2 tbsp of Fish Sauce.
- {Take 1/4 cup of Soy Sauce.
- {Take 2 clove of Garlic.
- {Make ready 1 tbsp of Minced Chiptoles in Adobo.
- {Take 1/4 cup of Water.
- {Get of Corn Pico de Gallo.
- {Prepare 16 oz of Frozen Corn.
- {Get 1 tbsp of Extra Virgin Olive Oil.
- {Make ready 1 of Minced Serrano Chili Pepper.
- {Prepare 3 of Diced Roma Tomatoes.
- {Make ready 1/4 of Diced White Onion.
- {Make ready 1 dash of Ground Black Pepper.
- {Get 3 dash of Salt.
- {Make ready 1 of 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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