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Hawaiian Chicken Tacos Withcorn Pico De Gallo Recipe

Hawaiian Chicken Tacos w/Corn Pico de Gallo Recipe
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Serving : 6
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Prepare the ingredients before making Hawaiian Chicken Tacos w/Corn Pico de Gallo in your home. Then, follow these steps below to serve Hawaiian Chicken Tacos w/Corn Pico de Gallo for your family or friends.

Ingredients: Hawaiian Chicken Tacos w/Corn Pico de Gallo

  • 6 Flour or Corn Tortillas
  • 2 cup Shredded Romaine Lettuce
  • 1/2 cup Cotija Cheese
  • Chicken & Marinade
  • 2 Chicken Breasts
  • 12 oz Sliced Fresh Pineapple
  • 1 Lime
  • 1 1/2 tbsp Fish Sauce
  • 1/4 cup Soy Sauce
  • 2 clove Garlic
  • 1 tbsp Minced Chiptoles in Adobo
  • 1/4 cup Water
  • Corn Pico de Gallo
  • 16 oz Frozen Corn
  • 1 tbsp Extra Virgin Olive Oil
  • 1 Minced Serrano Chili Pepper
  • 3 Diced Roma Tomatoes
  • 1/4 Diced White Onion
  • 1 dash Ground Black Pepper
  • 3 dash Salt
  • 1 Lime

How to Make Hawaiian Chicken Tacos w/Corn Pico de Gallo

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Hawaiian Chicken Tacos w/Corn Pico de Gallo in your home by yourself.

    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.
  • Step 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.
  • Step 3
  • Meanwhile, preheat broiler to high.
  • Step 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.
  • Step 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.
  • Step 6
  • Remove the chicken from the refrigerator and cook on grill to your liking. After cooked, chop chicken into bite-size pieces.
  • Step 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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