Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, hawaiian chicken tacos w/corn pico de gallo. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Hawaiian Chicken Tacos w/Corn Pico de Gallo is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Hawaiian Chicken Tacos w/Corn Pico de Gallo is something that I’ve loved my whole life. They’re nice and they look wonderful.
Return charred corn to mixing bowl. Add the serrano, tomatoes, and onion to bowl. Stir until mixed and refrigerate until ready to use.
To get started with this 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 cook 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
- Make ready Chicken & Marinade
- Prepare 2 Chicken Breasts
- Take 12 oz Sliced Fresh Pineapple
- Make ready 1 Lime
- Get 1 1/2 tbsp Fish Sauce
- Get 1/4 cup Soy Sauce
- Make ready 2 clove Garlic
- Prepare 1 tbsp Minced Chiptoles in Adobo
- Take 1/4 cup Water
- Take Corn Pico de Gallo
- Take 16 oz Frozen Corn
- Take 1 tbsp Extra Virgin Olive Oil
- Make ready 1 Minced Serrano Chili Pepper
- Take 3 Diced Roma Tomatoes
- Take 1/4 Diced White Onion
- Get 1 dash Ground Black Pepper
- Prepare 3 dash Salt
- Make ready 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.
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.
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 is going to wrap it up for this special food hawaiian chicken tacos w/corn pico de gallo recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
