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!
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!