Hawaiian Chicken Tacos w/Corn Pico de Gallo

Posted on February 8, 2022

Hawaiian Chicken Tacos w/Corn Pico de Gallo

Are you looking for recipe inspiration? Hawaiian Chicken Tacos w/Corn Pico de Gallo special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Hawaiian Chicken Tacos w/Corn Pico de Gallo What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Hawaiian Chicken Tacos w/Corn Pico de Gallo, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Hawaiian Chicken Tacos w/Corn Pico de Gallo delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Hawaiian Chicken Tacos w/Corn Pico de Gallo is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Well, this time, let's try it, and vary the Hawaiian Chicken Tacos w/Corn Pico de Gallo yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Hawaiian Chicken Tacos w/Corn Pico de Gallo using 21 ingredient type and 7 manufacturing steps. Here's how to make the dish.

This is an easy dish that's got some interesting flavor combinations. To me, the corn pico makes it.

Ingredients and spices that need to be prepared to make Hawaiian Chicken Tacos w/Corn Pico de Gallo:

  1. 6 Flour or Corn Tortillas
  2. 2 cup Shredded Romaine Lettuce
  3. 1/2 cup Cotija Cheese
  4. Chicken & Marinade
  5. 2 Chicken Breasts
  6. 12 oz Sliced Fresh Pineapple
  7. 1 Lime
  8. 1 1/2 tbsp Fish Sauce
  9. 1/4 cup Soy Sauce
  10. 2 clove Garlic
  11. 1 tbsp Minced Chiptoles in Adobo
  12. 1/4 cup Water
  13. Corn Pico de Gallo
  14. 16 oz Frozen Corn
  15. 1 tbsp Extra Virgin Olive Oil
  16. 1 Minced Serrano Chili Pepper
  17. 3 Diced Roma Tomatoes
  18. 1/4 Diced White Onion
  19. 1 dash Ground Black Pepper
  20. 3 dash Salt
  21. 1 Lime

Steps to make a Hawaiian Chicken Tacos w/Corn Pico de Gallo

1
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.
2
Place chicken breasts in a Ziploc bag and pour marinade in with them. Squeeze out air, seal, and refrigerate at least 10-12 hours.
3
Meanwhile, preheat broiler to high.
4
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.
5
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.
6
Remove the chicken from the refrigerator and cook on grill to your liking. After cooked, chop chicken into bite-size pieces.
7
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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