Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to make a special dish, hawaiian chicken tacos w/corn pico de gallo. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Return charred corn to mixing bowl. Add the serrano, tomatoes, and onion to bowl. Stir until mixed and refrigerate until ready to use.
Hawaiian Chicken Tacos w/Corn Pico de Gallo is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Hawaiian Chicken Tacos w/Corn Pico de Gallo is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to 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 cook that.
The ingredients needed to make Hawaiian Chicken Tacos w/Corn Pico de Gallo:
- Take 6 Flour or Corn Tortillas
- Get 2 cup Shredded Romaine Lettuce
- Make ready 1/2 cup Cotija Cheese
- Prepare Chicken & Marinade
- Prepare 2 Chicken Breasts
- Take 12 oz Sliced Fresh Pineapple
- Prepare 1 Lime
- Make ready 1 1/2 tbsp Fish Sauce
- Make ready 1/4 cup Soy Sauce
- Make ready 2 clove Garlic
- Get 1 tbsp Minced Chiptoles in Adobo
- Take 1/4 cup Water
- Prepare Corn Pico de Gallo
- Take 16 oz Frozen Corn
- Prepare 1 tbsp Extra Virgin Olive Oil
- Make ready 1 Minced Serrano Chili Pepper
- Prepare 3 Diced Roma Tomatoes
- Get 1/4 Diced White Onion
- Prepare 1 dash Ground Black Pepper
- Take 3 dash Salt
- Prepare 1 Lime
Heat a grill pan over medium heat and gently brush with oil or cooking spray. Delicious seasoned, grilled chicken, combined with traditional taco toppings such as cilantro relish, pico de gallo, and cotija make for an amazing dinner. This chicken taco recipe makes you feel like you're having street tacos at home. Pair these chicken street tacos with my Mexican street corn and you'll have.
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.
This weekend, life threw a few curveballs at me. First, that wine and meatballs are a perfectly acceptable dinner. The salted caramel really compliments the crispness. Easy chicken tacos served with pineapple salsa will make any day feel like a fiesta! The healthy lean white meat is marinated in savory spices and herbs for maximum flavor.
So that’s going to wrap it up for this exceptional food hawaiian chicken tacos w/corn pico de gallo recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
