Hawaiian Chicken Tacos w/Corn Pico de Gallo

Name: Hawaiian Chicken Tacos w/Corn Pico de Gallo
Yield: 6 servings
Cuisine: American
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

hands.matt @cook_3355319

North Carolina

This is an easy dish that's got some interesting flavor combinations. To me, the corn pico makes it.

hands.matt @cook_3355319

North Carolina

This is an easy dish that's got some interesting flavor combinations. To me, the corn pico makes it.

Saved

Ingredients

6 servings

6Flour or Corn Tortillas
2 cupShredded Romaine Lettuce
1/2 cupCotija Cheese
Chicken & Marinade
2Chicken Breasts
12 ozSliced Fresh Pineapple
1Lime
1 1/2 tbspFish Sauce
1/4 cupSoy Sauce
2 cloveGarlic
1 tbspMinced Chiptoles in Adobo
1/4 cupWater
Corn Pico de Gallo
16 ozFrozen Corn
1 tbspExtra Virgin Olive Oil
1Minced Serrano Chili Pepper
3Diced Roma Tomatoes
1/4Diced White Onion
1 dashGround Black Pepper
3 dashSalt
1Lime

Saved

Steps

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.