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Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, hawaiian chicken tacos w/corn pico de gallo. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Hawaiian Chicken Tacos w/Corn Pico de Gallo is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Hawaiian Chicken Tacos w/Corn Pico de Gallo is something that I have loved my entire life.
Return charred corn to mixing bowl. Add the serrano, tomatoes, and onion to bowl. Stir until mixed and refrigerate until ready to use.
To begin with this particular 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.
Active ingredients of Hawaiian Chicken Tacos w/Corn Pico de Gallo:
- Get 6 Flour or Corn Tortillas
- Prepare 2 cup Shredded Romaine Lettuce
- Make ready 1/2 cup Cotija Cheese
- Prepare Chicken & Marinade
- Prepare 2 Chicken Breasts
- Make ready 12 oz Sliced Fresh Pineapple
- Take 1 Lime
- Take 1 1/2 tbsp Fish Sauce
- Make ready 1/4 cup Soy Sauce
- Prepare 2 clove Garlic
- Get 1 tbsp Minced Chiptoles in Adobo
- Make ready 1/4 cup Water
- Get Corn Pico de Gallo
- Take 16 oz Frozen Corn
- Prepare 1 tbsp Extra Virgin Olive Oil
- Make ready 1 Minced Serrano Chili Pepper
- Take 3 Diced Roma Tomatoes
- Prepare 1/4 Diced White Onion
- Take 1 dash Ground Black Pepper
- Make ready 3 dash Salt
- Make ready 1 Lime
The salted caramel really compliments the crispness. Marinated in cilantro, spices and citrus. Tacos served on your choice of soft flour tortilla, steamed corn tortilla, crunchy corn tortilla, puffy flour tortilla, lettuce wrap.. sour cream, pico de gallo on our puffy flour tortilla. We use only the best, highest quality ingredients to bring the freshest Mexican food experience around to you.
How To Make Hawaiian Chicken Tacos w/Corn Pico de Gallo:
- 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.
- Place chicken breasts in a Ziploc bag and pour marinade in with them. Squeeze out air, seal, and refrigerate at least 10-12 hours.
- Meanwhile, preheat broiler to high.
- 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.
- 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.
- Remove the chicken from the refrigerator and cook on grill to your liking. After cooked, chop chicken into bite-size pieces.
- Build tacos in each tortilla with a layer of chicken, followed by shredded romaine lettuce, corn pico de gallo, and cotija cheese.
See more ideas about Cooking recipes, Recipes, Healthy recipes. Sourdough toast slices are topped with fresh avocado slices, Pico de Gallo, and house pickled onions. MOLLETES An open-faced Mexican sandwich classic! Traditional bolillo bread is topped with our house-made refried black beans and melted Colby. Includes chicken flautas (crispy corn tortillas stuffed w/ chicken & chipotle cream & cheese dip), chicken rolls (flour tortillas stuffed w/ chicken, cheese & pico de gallo w/ chipotle dip), miniature quesadillas (w/ cheese, poblano peppers, mushrooms & onions), and chips & salsa.
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