Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, hawaiian chicken tacos w/corn pico de gallo. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Hawaiian Chicken Tacos w/Corn Pico de Gallo is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Hawaiian Chicken Tacos w/Corn Pico de Gallo is something which I have loved my whole life.
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 particular recipe, we have to first prepare a few ingredients. 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:
- Prepare 6 Flour or Corn Tortillas
- Take 2 cup Shredded Romaine Lettuce
- Get 1/2 cup Cotija Cheese
- Get Chicken & Marinade
- Take 2 Chicken Breasts
- Get 12 oz Sliced Fresh Pineapple
- Take 1 Lime
- Take 1 1/2 tbsp Fish Sauce
- Make ready 1/4 cup Soy Sauce
- Prepare 2 clove Garlic
- Take 1 tbsp Minced Chiptoles in Adobo
- Prepare 1/4 cup Water
- Prepare Corn Pico de Gallo
- Make ready 16 oz Frozen Corn
- Prepare 1 tbsp Extra Virgin Olive Oil
- Prepare 1 Minced Serrano Chili Pepper
- Take 3 Diced Roma Tomatoes
- Prepare 1/4 Diced White Onion
- Take 1 dash Ground Black Pepper
- Prepare 3 dash Salt
- Prepare 1 Lime
Heat a grill pan over medium heat and gently brush with oil or cooking spray. Two flour tortillas filled with cheese, Pico de Gallo, and your choice of taco meat, chicken, vegetables,or shrimp. This weekend, life threw a few curveballs at me. First, that wine and meatballs are a perfectly acceptable dinner.
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.
The salted caramel really compliments the crispness. Season chicken with chili powder mixture. 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. It's hard to resist mini handheld meals loaded with savory, crunchy and most of the time spicy fillings.
So that’s going to wrap it up with this exceptional food hawaiian chicken tacos w/corn pico de gallo recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
