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If you might be looking for a fast snack, you can’t go drastically wrong with a whole grain one. A mid-morning snack of whole grain bread along with some protein will keep you until it’s time for lunch. Chips and crackers made from whole grains can be fantastic for quick snacks to eat on the go. Make the change from refined products just like white bread to the healthier whole grain choices.
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We hope you got benefit from reading it, now let’s go back to hawaiian chicken tacos w/corn pico de gallo recipe. You can cook hawaiian chicken tacos w/corn pico de gallo using 21 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to prepare Hawaiian Chicken Tacos w/Corn Pico de Gallo:
- Use 6 Flour or Corn Tortillas
- Provide 2 cup Shredded Romaine Lettuce
- Provide 1/2 cup Cotija Cheese
- Get Chicken & Marinade
- Use 2 Chicken Breasts
- Prepare 12 oz Sliced Fresh Pineapple
- Provide 1 Lime
- Provide 1 1/2 tbsp Fish Sauce
- You need 1/4 cup Soy Sauce
- Provide 2 clove Garlic
- Use 1 tbsp Minced Chiptoles in Adobo
- Get 1/4 cup Water
- Prepare Corn Pico de Gallo
- You need 16 oz Frozen Corn
- Get 1 tbsp Extra Virgin Olive Oil
- Use 1 Minced Serrano Chili Pepper
- You need 3 Diced Roma Tomatoes
- Provide 1/4 Diced White Onion
- Prepare 1 dash Ground Black Pepper
- You need 3 dash Salt
- You need 1 Lime
Steps 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.
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