Recipe of Quick Hawaiian Chicken Tacos w/Corn Pico de Gallo

Hey everyone, I hope you're having an incredible day today. Today, we're going to make a special dish, Step-by-Step Guide to Make Speedy Hawaiian Chicken Tacos w/Corn Pico de Gallo. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Hawaiian Chicken Tacos w/Corn Pico de Gallo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hawaiian Chicken Tacos w/Corn Pico de Gallo delicious at home, because if you already know the trick then this dish can be used as an extraordinary 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.

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.

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 Take 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

Instructions to make 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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So that is going to wrap this up for this special food Recipe of Speedy Hawaiian Chicken Tacos w/Corn Pico de Gallo. Thank you very much for your time. I'm confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

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