Description
Enjoy these vibrant Cilantro-Lime Chicken Tacos topped with a sweet and spicy Peach Salsa. Juicy marinated chicken breasts grilled to perfection and nestled in warm tortillas create a perfect meal bursting with fresh flavors and a zesty kick.
Ingredients
Scale
For the Chicken Marinade
- 4 boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- Juice of 2 limes
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper, to taste
For the Peach Salsa
- 2 ripe peaches, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, seeds removed and finely chopped (optional, for spice)
- 1 tablespoon lime juice
- 1 tablespoon honey (optional, for extra sweetness)
- Salt and pepper, to taste
For Serving
- 8 small soft corn or flour tortillas
- Extra cilantro leaves for garnish
- Lime wedges for serving
Instructions
- Marinate the Chicken: In a bowl, combine olive oil, lime juice, chopped cilantro, minced garlic, ground cumin, chili powder, smoked paprika (if using), salt, and pepper. Stir well to create the marinade.
- Coat the Chicken: Place the chicken breasts or thighs in a resealable bag or shallow dish, pour the marinade over them, and toss to coat evenly. Refrigerate and marinate for at least 30 minutes up to 2 hours for enhanced flavor.
- Prepare the Peach Salsa: In a medium bowl, mix diced peaches, finely chopped red onion, chopped cilantro, jalapeño (if using), lime juice, and honey. Stir gently to combine the ingredients and season with salt and pepper to taste. Set aside.
- Cook the Chicken: Heat a grill pan, skillet, or outdoor grill over medium-high heat. Remove the chicken from the marinade and cook for 6-7 minutes per side until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked through.
- Rest and Slice: Let the cooked chicken rest for a few minutes after grilling, then slice into strips or bite-sized pieces for easy taco assembly.
- Warm the Tortillas: Heat the tortillas in a dry skillet or microwave until soft and pliable, ready to hold the chicken and salsa.
- Assemble the Tacos: Place a few slices of cilantro-lime chicken into each warm tortilla, then top with a generous scoop of the fresh peach salsa.
- Garnish and Serve: Add extra cilantro leaves as garnish and serve with lime wedges on the side for squeezing over the tacos.
- Enjoy: Serve immediately with optional sides like rice, beans, or a refreshing salad. Enjoy the harmonious blend of tangy, savory, and sweet flavors!
Notes
- Marinate chicken for at least 30 minutes but no longer than 2 hours to avoid the citrus “cooking” the meat.
- Use ripe peaches for the best flavor and sweetness in the salsa.
- Adjust the amount of jalapeño depending on your preferred spice level or omit for a milder salsa.
- For a gluten-free option, use corn tortillas instead of flour tortillas.
- Leftover chicken can be refrigerated and used in salads or wraps the next day.
