Description
Flavorful cilantro-lime chicken served in warm tortillas with a fresh peach salsa, drizzled with a tangy cilantro-lime crema and topped with Cotija cheese for the perfect balance of sweet, spicy, and savory.
Ingredients
- For the Chicken:
- 1 lb skinless, boneless chicken breast
- ½ teaspoon smoked paprika (or more)
- ½ teaspoon chili powder (or more)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lime juice
- ½ bunch fresh cilantro, chopped
- For the Peach Salsa:
- 4 peaches, cored and diced
- 1 sweet red bell pepper, diced
- ¼ cup red onion, diced
- 3 green onions, diced
- ½ bunch fresh cilantro, chopped
- 2 tablespoons freshly squeezed lime juice
- ¼ teaspoon chili powder (or more)
- Salt and pepper, to taste
- For the Taco Sauce (Cilantro-Lime Crema):
- ⅓ cup Greek yogurt
- ¼ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Sriracha
- 1 lime, freshly squeezed
- ½ bunch fresh cilantro, chopped
- Other Taco Ingredients:
- 8 tortillas (yellow or white corn tortillas or flour tortillas)
- ½ cup Cotija cheese, crumbled
- Fresh cilantro, chopped (for garnish)
Instructions
- Cook the Chicken: Slice the chicken breasts into strips and season with smoked paprika, chili powder, salt, and pepper. Heat 2 tablespoons olive oil over medium heat in a large skillet. Add the chicken in a single layer and cook undisturbed for about 4 minutes. Flip the chicken and cook for another 2 minutes. Lower the heat to low, add lime juice, and cook for an additional 2 minutes, stirring frequently until the chicken is cooked through. Remove from heat and stir in chopped fresh cilantro.
- Make the Peach Salsa: Wash and chop the peaches, leaving the skin on. In a large mixing bowl, combine diced peaches, diced red bell pepper, red onions, green onions, chopped cilantro, lime juice, and chili powder. Toss everything together. Taste and adjust with salt, pepper, lime juice, or chili powder if needed.
- Make the Taco Sauce (Cilantro-Lime Crema): In a medium bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, Sriracha, lime juice, and chopped cilantro.
- Toast the Tortillas: Using the same skillet from cooking the chicken, heat over medium-high heat. Add the tortillas one at a time and toast for about 30 seconds per side until golden brown spots appear.
- Assemble the Tacos: Fill the toasted tortillas with the cooked chicken and peach salsa. Drizzle with the cilantro-lime crema, then top with crumbled Cotija cheese, chopped cilantro, and a pinch of chili powder.
Notes
- For a spicier version, increase the amount of Sriracha or add fresh chopped jalapeños to the salsa.
- You can substitute the Greek yogurt with sour cream for a different texture and flavor.
- These tacos pair wonderfully with a side of Mexican rice or black beans.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilled, Assembled
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 234
- Sugar: 10g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
