Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, hawaiian chicken tacos w/corn pico de gallo. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really 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 well liked of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Hawaiian Chicken Tacos w/Corn Pico de Gallo is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook 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:
- Take 6 Flour or Corn Tortillas
- Make ready 2 cup Shredded Romaine Lettuce
- Make ready 1/2 cup Cotija Cheese
- Get Chicken & Marinade
- Get 2 Chicken Breasts
- Take 12 oz Sliced Fresh Pineapple
- Make ready 1 Lime
- Take 1 1/2 tbsp Fish Sauce
- Prepare 1/4 cup Soy Sauce
- Take 2 clove Garlic
- Get 1 tbsp Minced Chiptoles in Adobo
- Prepare 1/4 cup Water
- Make ready Corn Pico de Gallo
- Get 16 oz Frozen Corn
- Get 1 tbsp Extra Virgin Olive Oil
- Make ready 1 Minced Serrano Chili Pepper
- Prepare 3 Diced Roma Tomatoes
- Take 1/4 Diced White Onion
- Make ready 1 dash Ground Black Pepper
- Get 3 dash Salt
- Make ready 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. Hawaiian BBQ Pork Tacos are filled with crispy, spiced pork and topped with an irresistible and juicy Pineapple Pico de Gallo! This weekend, life threw a few curveballs at me.
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.
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. It's hard to resist mini handheld meals loaded with savory, crunchy and most of the time spicy fillings.
So that is going to wrap this 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 interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
