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Hawaiian Chicken Tacos w/Corn Pico de Gallo.

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, hawaiian chicken tacos w/corn pico de gallo. It is one of my favorites food recipes. For mine, I will 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 meals on earth. It's simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Hawaiian Chicken Tacos w/Corn Pico de Gallo is something which I've loved my whole life.

To get started with this recipe, we have to 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 can achieve it.

The ingredients needed to make Hawaiian Chicken Tacos w/Corn Pico de Gallo:

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