Steps to Make Speedy Hawaiian Chicken Tacos w/Corn Pico de Gallo

Hawaiian Chicken Tacos w/Corn Pico de Gallo.

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, hawaiian chicken tacos w/corn pico de gallo. It is one of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Hawaiian Chicken Tacos w/Corn Pico de Gallo is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is simple, it's fast, it tastes yummy. They're fine and they look fantastic. Hawaiian Chicken Tacos w/Corn Pico de Gallo is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have 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:

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