Peach Salsa Chicken Tacos

I have a scraggly but very productive peach tree in my backyard in New Mexico, in case you care.  And New Mexican peaches just have to be thrown into a salsa, right?  This recipe is essentially Pico de Gallo with peaches and red bell pepper taking the place of the diced tomato.  The result is a sweeter and drier salsa, but with a pleasing bite. Although the salsa was great with tortilla chips, we made it the center piece of our meal by grilling up some marinated chicken thighs, and serving the chicken and salsa in lightly grilled tortillas.  So if I wrap a Mexican inspired filling in a small flour tortilla, is that a soft taco or a fajita?  I’m calling it a taco but it’s clearly not authentic New Mexican cruisine.  Cilantro Lime Rice and refried beans rounded out the meal.  

As you can likely see in the picture, I don’t peal peaches.  I don’t have nearly the patience, and I have a lot of peaches do deal with every summer.  I do scrub my peaches vigorously under running water, and I’m able to rub and rinse the fuzz away.  After that, I just chop my peaches like I’d chop an apple, treating the peach pit like an apple core.  I freeze a lot of chopped peaches and use them in Overnight Oatmeal year round.  And of course, I eat them fresh in Peach Crumble.

Peach Salsa Chicken Tacos

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Prep Time 25 minutes mins

Cook Time 12 minutes mins

Total Time 37 minutes mins

Course Main Dish

Cuisine Mexican

Servings 6 people

Ingredients

  

• 8-10 small flour or corn tortillas
• 1 lbs ½skinless boneless chicken thighs

Chicken Marinade

• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 tablespoons Worcestershire sauce
• 1 teaspoons ½sugar
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon pepper
• 1 teaspoon minced garlic
• 1/8 teaspoon red pepper

Peach Salsa

• 2 cups diced peaches
• 1 red pepper diced
• 1 medium jalapeño pepper seeded and finely chopped
• 1/4 cup chopped cilantro
• 1/2 cup chopped green onion
• 2 teaspoons minced garlic
• 2 tablespoons lime juice

Instructions

 

• Mix the chicken marinade ingredients together is a glass measuring cup or small bowl. Mix rapidly to combine.
• Place the skinless boneless chicken thighs into a 1 gallon Ziploc bag, and add the marinade. Turn and mix the bag until the chicken is well coated, and set aside for 30 minutes to overnight.
• Preheat your grill to medium high.
• To make the salsa, clean and wash the peaches, then chop them into small chunks. Mix the chopped peaches with the diced red bell pepper and the remaining salsa ingredients. Stir well to combine and evenly distribute the ingredients.
• Grill the chicken thights, about 4-6 minutes per side, turning once. When cooked through, remove from the grill and slice into long thin strips
• Heat the flour tortillas briefly on the grill grates to toast them lightly.
• To assemble, place the sliced chicken on top of the tortillas, and top with peach salsa. That’s it! You could add a scoop of sour cream for a bit more tang, but the salsa is pretty complete on it’s own.