Hello everybody, I hope you are 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. This time, I am going to 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 favored of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Hawaiian Chicken Tacos w/Corn Pico de Gallo is something that 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 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 cook it.
The ingredients needed to make Hawaiian Chicken Tacos w/Corn Pico de Gallo:
- Prepare 6 Flour or Corn Tortillas
- Get 2 cup Shredded Romaine Lettuce
- Take 1/2 cup Cotija Cheese
- Take Chicken & Marinade
- Get 2 Chicken Breasts
- Make ready 12 oz Sliced Fresh Pineapple
- Make ready 1 Lime
- Take 1 1/2 tbsp Fish Sauce
- Take 1/4 cup Soy Sauce
- Get 2 clove Garlic
- Prepare 1 tbsp Minced Chiptoles in Adobo
- Take 1/4 cup Water
- Prepare Corn Pico de Gallo
- Prepare 16 oz Frozen Corn
- Make ready 1 tbsp Extra Virgin Olive Oil
- Prepare 1 Minced Serrano Chili Pepper
- Get 3 Diced Roma Tomatoes
- Prepare 1/4 Diced White Onion
- Get 1 dash Ground Black Pepper
- Take 3 dash Salt
- Get 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.
Two flour tortillas filled with cheese, Pico de Gallo, and your choice of taco meat, chicken, vegetables,or shrimp. Chicken rolled tacos, also know as Flautas de pollo, are another version of tacos. The tortillas will be filled with shredded chicken, then fried and served with your favourite mexican toppings. 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.
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