Recipe of Super Quick Homemade Hawaiian Chicken Tacos w/Corn Pico de Gallo
by Alta Payne
Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, hawaiian chicken tacos w/corn pico de gallo. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Hawaiian Chicken Tacos w/Corn Pico de Gallo is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Hawaiian Chicken Tacos w/Corn Pico de Gallo is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first 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 can achieve that.
The ingredients needed to make Hawaiian Chicken Tacos w/Corn Pico de Gallo:
Make ready 6 Flour or Corn Tortillas
Prepare 2 cup Shredded Romaine Lettuce
Prepare 1/2 cup Cotija Cheese
Prepare Chicken & Marinade
Prepare 2 Chicken Breasts
Make ready 12 oz Sliced Fresh Pineapple
Get 1 Lime
Take 1 1/2 tbsp Fish Sauce
Prepare 1/4 cup Soy Sauce
Make ready 2 clove Garlic
Take 1 tbsp Minced Chiptoles in Adobo
Make ready 1/4 cup Water
Get Corn Pico de Gallo
Make ready 16 oz Frozen Corn
Get 1 tbsp Extra Virgin Olive Oil
Get 1 Minced Serrano Chili Pepper
Take 3 Diced Roma Tomatoes
Prepare 1/4 Diced White Onion
Take 1 dash Ground Black Pepper
Get 3 dash Salt
Prepare 1 Lime
Steps 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.
So that’s going to wrap this up with this special food hawaiian chicken tacos w/corn pico de gallo recipe. Thank you very much for your time. I’m sure 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 family, colleague and friends. Thank you for reading. Go on get cooking!