Hi, I’m Jane. Today, we’re going to make hawaiian chicken tacos w/corn pico de gallo recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a little 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 appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Hawaiian Chicken Tacos w/Corn Pico de Gallo is something which I’ve loved my entire life.
To get started with this particular recipe, we must 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 it.
The ingredients needed to make Hawaiian Chicken Tacos w/Corn Pico de Gallo:
- Make ready 6 Flour or Corn Tortillas
- Take 2 cup Shredded Romaine Lettuce
- Make ready 1/2 cup Cotija Cheese
- Prepare Chicken & Marinade
- Get 2 Chicken Breasts
- Get 12 oz Sliced Fresh Pineapple
- Take 1 Lime
- Make ready 1 1/2 tbsp Fish Sauce
- Prepare 1/4 cup Soy Sauce
- Prepare 2 clove Garlic
- Make ready 1 tbsp Minced Chiptoles in Adobo
- Make ready 1/4 cup Water
- Prepare Corn Pico de Gallo
- Get 16 oz Frozen Corn
- Take 1 tbsp Extra Virgin Olive Oil
- Get 1 Minced Serrano Chili Pepper
- Take 3 Diced Roma Tomatoes
- Get 1/4 Diced White Onion
- Take 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 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 sausage 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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