Recipe: Delicious Hawaiian Chicken Tacos w/Corn Pico de Gallo

Hawaiian Chicken Tacos w/Corn Pico de Gallo.

You can cook Hawaiian Chicken Tacos w/Corn Pico de Gallo using 21 ingredients and 7 steps. Here is how you cook it.

Ingredients of Hawaiian Chicken Tacos w/Corn Pico de Gallo

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

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

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..