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Hawaiian Chicken Tacos w/Corn Pico de Gallo
Hawaiian Chicken Tacos w/Corn Pico de Gallo

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We hope you got benefit from reading it, now let’s go back to hawaiian chicken tacos w/corn pico de gallo recipe. You can have hawaiian chicken tacos w/corn pico de gallo using 21 ingredients and 7 steps. Here is how you do it.

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