Grilled Chicken Street Tacos with Chili Peaches
Summer makes me want to grill! I want all of the in-season fruits and vegetables, and I want to showcase them in all the creative ways I can! It's the best. With peaches in season right now, I really wanted to come up with something sweet and savory using this juicy, delicious fruit. These Grilled Chicken Street Tacos with Chili Peaches hit every texture and flavor. You've got that grill and char on the chicken breast and peaches, you've got that fresh and vibrant cilantro lime crema, the fresh cilantro and onion, the lime juice. It was amazing. I felt like I was bopping around the farmer's market, right in the comfort of my backyard! Total food truck vibes.
Equipment
Ingredients
For the chicken:
- 1 ½ lbs. Chicken Breasts fat trimmed, sliced in half crosswise
- 1 tsp Smoked Paprika
- 1 tsp Chili Powder
- ½ tsp Cumin
- ½ tsp Garlic Powder
- ½ tsp Salt
- 1 tbsp Olive Oil for grilling
For the chili peach marinade:
- 2 Ripe Peaches pitted and quartered
- Juice and Zest from Half a Lime
- ½ tsp Red Pepper Flakes
- ½ tsp Cumin
- ½ tsp Chili Powder
- Pinch of Salt
- 1 tbsp Olive Oil for grilling
For serving grilled chicken street tacos with chili peaches:
- 10 Yellow Corn Tortillas taco sized
- Cilantro Lime Crema - try my recipe or use store-bought
- ⅓ cup Cotija Cheese crumbled
- 2 tbsp Cilantro chopped
- Small Red Onion finely diced
- Half a Lime wedged
Instructions
To prep the chicken:
- To get started on this recipe, first let's trim the fat off of the chicken breasts, then cut them in half crosswise.
- Next, add all ingredients for the chicken besides the olive oil and the chicken to a large bowl, then whisk to combine.
- Pat the chicken very dry with paper towel, then toss in the mixture, using your hands to coat.
- Cover and refrigerate for an hour. While we wait, let's prep the rest!
To make the chili peach marinade:
- Wash the peaches and the lime, then dry them off and cut the peaches into quarters.
- Next, in a medium sized bowl, juice and zest half of the lime into it.
- Add the rest of the ingredients for the chili peach marinade to the bowl besides the oil and the peaches, then whisk to combine.
- Toss the peaches in the marinade, using your hands to thoroughly coat, then set aside until ready to use.
To prep the rest of the ingredients and make the cilantro lime crema:
- Wash and chop the cilantro, finely dice the red onion, then slice the rest of the lime into wedges for serving.
- If you want to make my homemade cilantro lime crema, now is a really great time to do this. I highly recommend it; the flavor is amazing!
To grill the chicken and chili peaches:
- After the chicken breast has marinated for the full hour, preheat the grill on medium heat for 5 minutes.
- Using a silicone brush, brush the grill grates with the olive oil for the chicken.
- Grill the chicken breast for 5 minutes, then flip and grill 4-5 minutes more.
- Remove to a plate to rest once the internal temperature reads 165℉. While the grill is still warm, let's grill the peaches.
- Turn the grill to medium heat, then brush the grates with the remaining oil for the chili peaches.
- Grill for 2-3 minutes per side, removing to a plate once tender and deeply charred.
- Reserve that chili peach marinade to use again.
- Once the chicken has rested for 5-10 minutes, thinly slice it against the grain.
- After the peaches have slightly cooled, toss them back in the chili peach marinade, then chop them up into bite-sized pieces.
Tossing the peaches in the chili peach marinade again is just ensuring MAX flavor on these peaches. Since our marinade wasn't contaminated with any raw meat or anything, this is totally safe to do!
To toast the tortillas:
- In a large skillet on medium high heat, toast the tortillas for 30 seconds to 1 minute per side, until bubbly and golden brown in color.
- Move to a plate until ready to assemble the tacos.
To serve grilled chicken street tacos with chili peaches:
- Serve the toasted corn tortillas with some thinly sliced chicken piled on top, smoky diced peaches, a generous drizzle of cilantro lime crema, cotija cheese, cilantro, red onion, and some lime wedges on the side. Enjoy!
Nutrition
Serving: 2 tacosCalories: 360kcalCarbohydrates: 29gProtein: 30gFat: 2gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 105mgSodium: 430mgPotassium: 350mgFiber: 3gSugar: 9gVitamin A: 220IUVitamin C: 16mgCalcium: 140mgIron: 1.6mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
