Chicken Tacos With Peach Salsa
These chicken tacos with peach salsa are stuffed with shredded chicken, topped with sweet peach salsa, roasted corn, and cotija cheese. The taste is perfection!
Okay, I’ll admit, I’ve been on a taco kick lately. But these chicken tacos with peach salsa were too good not to share!
Ive said this before, and ill say it again…tacos are such a great food. You can get so creative with them, add as many ingredients and flavors as you want!
For me, thats perfect, because I’m a creative person and love to experiment with different flavor combinations.
So simple, but sweet and savory are the best flavor combos! You’ve got your sweetness from the peach salsa, and the saltiness from the cotija cheese.
Cant forget about the beautiful lime flavor, and hint of cilantro! Fortunately, I’ve been growing a liking to cilantro. Only a little though. Baby steps, ya know.
The shredded chicken is seasoned just right. Some salt, pepper and cumin. Thats it! Gotta love a simple recipe with lots of flavors!
I’m sure we all have our preference when it comes to tortillas. Flour, corn, flour and corn, whole grain, wheat, etc. But I’ve been loving good old corn tortillas. Its a great gluten free option, and there’s no sodium! They also have a more authentic taste.
If you make this recipe, I hope you enjoy!
Make sure to check out another taco recipe of mine for pulled pork street tacos! https://thehungrylyoness.com/pulled-pork-street-tacos/
Chicken Tacos With Peach Salsa
Ingredients
- 1 ½ lbs. skinless + boneless chicken breast
- pinch of salt and black pepper
- 1/4 tsp ground cumin
- 8 5 inch corn tortillas
For Garnish
- 1 cup peach salsa I used Newmans Own jarred peach salsa
- 1 cup frozen corn
- 2 tbsps cotija cheese
- 1 lime cut into wedges
- chopped fresh cilantro
Instructions
- Preheat oven to 400°. Spray a baking sheet or dish wit non stick spray.
- Place chicken breast on baking sheet/dish. Season with salt, pepper and ground cumin.
- Bake in preheated oven for 25-30 minutes, or until internal temperature reaches 165°. And there is no pink in the middle of chicken breast.
- While chicken is cooking, roast frozen corn. Add some olive oil to a sauté pan, over medium heat roast corn for about 5-7 minutes, or until corn turns a nice golden brown. Set aside.
- When chicken is done, shred with a fork.
- Warm up tortillas in a large skillet over medium heat, about 2 minutes per side, or in the microwave with a damp paper towel over them.
- Assemble tacos by adding some shredded chicken, topped with some peach salsa, roasted corn, cotija cheese and cilantro. Serve with lime wedge.
- Enjoy!
