Hawaiian Chicken Tacos w/Corn Pico de Gallo Recipe

Name: Hawaiian Chicken Tacos w/Corn Pico de Gallo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Flour or Corn Tortillas; 2 cup Shredded Romaine Lettuce; 1/2 cup Cotija Cheese; 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; 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

Servings: persons

6 Flour or Corn Tortillas
2 cup Shredded Romaine Lettuce
1/2 cup Cotija Cheese
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
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

1
To a blender, add pineapple, fish sauce, soy sauce, garlic, chipotles, and water.
2
Add the zest and the juice of the whole lime.
3
Blend until all ingredients are liquified.
4
Place chicken breasts in a Ziploc bag and pour marinade in with them.
5
Squeeze out air, seal, and refrigerate at least 10-12 hours.
6
Meanwhile, preheat broiler to high.
7
In a mixing bowl, mix corn, 1 dash of salt, and extra virgin olive oil.
8
Toss to coat, then transfer to a baking sheet and spread out kernels.
9
Place under broiler 5 minutes or until kernels have just started to blacken/char.
10
Return charred corn to mixing bowl.
11
Add the serrano, tomatoes, and onion to bowl.
12
Add 2 dashes of salt, pepper, and juice of whole lime.
13
Stir until mixed and refrigerate until ready to use.
14
NOTE: Serranos are about twice as hot as a jalapeno.
15
You may want to remove all or some of the seats to control the heat.
16
Remove the chicken from the refrigerator and cook on grill to your liking.
17
After cooked, chop chicken into bite-size pieces.
18
Build tacos in each tortilla with a layer of chicken, followed by shredded romaine lettuce, corn pico de gallo, and cotija cheese.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 6 Flour or Corn Tortillas, 2 cup Shredded Romaine Lettuce, 1/2 cup Cotija Cheese, 2 Chicken Breasts, and more.

Yes, Hawaiian Chicken Tacos w/Corn Pico de Gallo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hawaiian Chicken Tacos w/Corn Pico de Gallo

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