If you are on the lookout for a vibrant, fresh, and downright delicious meal that will bring a fiesta to your dinner table, look no further than this Cilantro-Lime Chicken Tacos with Peach Salsa Recipe. This dish packs a perfect punch of juicy, spiced chicken paired with a bright and fruity peach salsa, all wrapped in warm tortillas and topped with a creamy, tangy sauce. The combination of flavors and textures is simply irresistible, turning everyday ingredients into a mouthwatering party of taste that you’ll want to make again and again. Whether you’re cooking for friends or craving a quick yet dazzling weeknight dinner, these tacos are sure to become a personal favorite in your kitchen.
Ingredients You’ll Need
Gathering fresh, vibrant ingredients is the secret to making this dish sparkle. Each one plays a vital role, from the zesty cilantro and lime that brighten the chicken to the sweet peaches that balance the spice, making the flavors sing together.
- 1 lb chicken breast (skinless, boneless): The lean protein base that absorbs all the zesty and smoky seasonings beautifully.
- 1/2 teaspoon smoked paprika: Adds a subtle smoky depth that complements the lime and peach.
- 1/2 teaspoon chili powder: Brings a gentle heat that makes the chicken irresistibly flavorful.
- Salt and pepper (to taste): Essential to enhance and balance all the flavors in every bite.
- 2 tablespoons olive oil: For cooking the chicken to juicy perfection without sticking.
- 2 tablespoons freshly squeezed lime juice: Infuses bright, citrusy notes to lift the entire dish.
- 1/2 bunch fresh cilantro (chopped): Brings a fresh herbal aroma and taste that’s essential in Mexican-inspired dishes.
- 4 peaches (cored and diced): Juicy and sweet, these give the salsa its signature fruity twist.
- 1 sweet red bell pepper (diced): Adds a crisp texture and a pop of color to the salsa.
- 1/4 cup red onion (diced): Adds a mild sharpness that contrasts wonderfully with the sweetness of peaches.
- 3 green onions (diced): Brings an additional fresh bite with a hint of mild pungency.
- 1/2 bunch fresh cilantro (chopped) for salsa: More herbaceous brightness to complement the peaches.
- 2 tablespoons freshly squeezed lime juice (for salsa): Keeps the salsa lively and balances the sweetness.
- 1/4 teaspoon chili powder (for salsa): Adds just a touch of warmth without overpowering the fruit.
- Salt and pepper (to taste for salsa): To perfect the seasoning and bring all flavors together.
- 1/3 cup Greek yogurt: Provides a creamy base for the taco sauce, with a pleasant tang.
- 1/4 cup mayonnaise: Adds richness and smooth texture to the taco sauce.
- 2 tablespoons Dijon mustard: Offers a slight bite and depth to the creamy sauce.
- 1 tablespoon Sriracha: Gives the sauce a spicy kick that complements the other flavors wonderfully.
- 1 lime (medium size, freshly squeezed): Fresh juice to brighten and unify the taco sauce.
- 1/2 bunch fresh cilantro (chopped) for sauce: Infuses fresh earthiness to the creamy layer.
- 8 tortillas (yellow or white corn or flour): The perfect handheld vehicle for all that incredible filling.
- 1/2 cup Cotija cheese (crumbled): Adds a salty, crumbly texture that tops the tacos beautifully.
- Fresh cilantro (chopped) for garnish: A refreshing final touch to brighten each bite.
How to Make Cilantro-Lime Chicken Tacos with Peach Salsa Recipe
Step 1: Season and Cook the Chicken
Begin by slicing the chicken breasts into strips to ensure quick, even cooking. Season generously with smoked paprika, chili powder, salt, and pepper to build layers of flavor. Heat olive oil in a skillet and place the chicken in a single layer, allowing it to sear undisturbed for 4 minutes to develop a golden crust. Flip the strips and cook for an additional 2 minutes. Lower the heat, add freshly squeezed lime juice, and cook another 2 minutes with frequent stirring until the chicken is cooked through. Remove from heat and stir in chopped cilantro — this final step seals in freshness and makes those flavors pop.
Step 2: Prepare the Lively Peach Salsa
Wash the peaches thoroughly—you don’t need to peel them because the skin adds great texture and color. Dice the peaches carefully and toss them in a bowl with diced red bell pepper, red onions, green onions, chopped cilantro, lime juice, and chili powder. Flavorful yet simple, this peach salsa balances sweetness, acidity, and spice beautifully. Taste and adjust with salt, pepper, more lime juice, or chili powder according to your preference to make it truly your own.
Step 3: Whisk Together the Tangy Taco Sauce
In a separate bowl, combine Greek yogurt, mayonnaise, Dijon mustard, Sriracha, freshly squeezed lime juice, and chopped cilantro. Whisk until smooth and creamy. This sauce will add a cooling contrast with just the right amount of spicy zing to your tacos.
Step 4: Toast the Tortillas and Assemble
Using the same skillet, now empty, heat the tortillas one or two at a time over medium-high heat. Toast about 30 seconds per side until you see golden spots forming—this brings out their aroma and introduces a slight crunch. Then, fill each tortilla with the cooked chicken strips and a generous scoop of peach salsa. Drizzle with the creamy taco sauce, sprinkle crumbled Cotija cheese and chopped cilantro on top, and finish with a pinch of chili powder for a color and spice sparkle.
How to Serve Cilantro-Lime Chicken Tacos with Peach Salsa Recipe
Garnishes
Fresh cilantro is a must-have garnish that lends a vibrant color and fresh brightness to the tacos. Cotija cheese offers a savory, crumbly pop that perfectly balances the creamy sauce and sweet salsa. A light dusting of chili powder adds attractive color and a mild heat that ties every bite together beautifully.
Side Dishes
Serve these tacos alongside a simple Mexican street corn salad or some black bean and corn salad for a burst of texture and complementary flavors. A side of Mexican rice or a crisp green salad with a citrus vinaigrette pairs elegantly, rounding out the whole meal with colorful, fresh accompaniments that won’t overpower the star of the show.
Creative Ways to Present
For gatherings, consider serving these tacos buffet-style with all the components separate so guests can build their own creations. Alternatively, arrange the tacos on a large platter with small bowls of salsa, sauce, cilantro, and cheese for an inviting, family-style presentation. Garnish the platter with lime wedges to encourage that final fresh squeeze on every taco.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cooked chicken, salsa, and sauce in airtight containers in the refrigerator for up to 3 days. Store tortillas separately wrapped in foil or a plastic wrap to maintain their softness. When ready to eat, simply reheat the chicken and salsa gently and assemble fresh.
Freezing
You can freeze the cooked chicken in a freezer-safe bag or container for up to 2 months. The peach salsa and sauce, however, are best kept fresh and not frozen, as their texture and flavor may degrade.
Reheating
Reheat the chicken gently in a skillet or microwave until warmed through, taking care not to overcook it. Warm the tortillas in a dry skillet or wrap them in a damp paper towel and microwave briefly to revive their freshness. Add fresh salsa and sauce after reheating for the best experience.
FAQs
Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs will offer a juicier, more tender texture and a richer flavor. Just adjust the cooking time slightly to ensure they’re cooked through.
Do I have to use fresh peaches for the salsa?
Fresh peaches are highly recommended for their natural sweetness and vibrant texture. If out of season, you could try frozen peaches, but drain them well to avoid a watery salsa.
Can I make this recipe vegetarian?
Yes! Swap the chicken for grilled or pan-seared firm tofu, tempeh, or sautéed vegetables like mushrooms and bell peppers for a tasty vegetarian version of this Cilantro-Lime Chicken Tacos with Peach Salsa Recipe.
What type of tortillas work best?
You can use either corn or flour tortillas based on your preference. Corn tortillas add a traditional, slightly smoky flavor, while flour tortillas offer a softer, more neutral base that lets the fillings shine.
How spicy is this recipe?
This recipe has a mild to medium level of spiciness, thanks to the chili powder in the chicken and salsa and the Sriracha in the sauce. You can easily adjust the heat by adding more or less chili powder and Sriracha according to your taste.
Final Thoughts
There is something so irresistibly joyful about the combination of bright citrus, fresh herbs, and sweet peaches combined with perfectly seasoned chicken in this Cilantro-Lime Chicken Tacos with Peach Salsa Recipe. It’s a dish that’s easy enough for a weeknight meal yet impressive enough to serve to guests. So go ahead, gather your ingredients, roll up your sleeves, and create these tacos that promise to bring lively flavor and happy smiles to your table.
Print
Cilantro-Lime Chicken Tacos with Peach Salsa Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican-inspired
Description
These Cilantro-Lime Chicken Tacos with Peach Salsa are a vibrant, fresh, and flavorful 30-minute one-pan meal. Tender chicken breast strips are seasoned with smoked paprika and chili powder, cooked in a skillet with lime juice and cilantro, then paired with a sweet and tangy peach salsa. Finished with a creamy, zesty taco sauce and topped with crumbled Cotija cheese, these tacos offer a perfect balance of smoky, spicy, sweet, and creamy elements, making an easy and delicious weeknight dinner.
Ingredients
Chicken
- 1 lb chicken breast (skinless, boneless)
- 1/2 teaspoon smoked paprika (or more)
- 1/2 teaspoon chili powder (or more)
- Salt and pepper (to taste)
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lime juice
- 1/2 bunch fresh cilantro (chopped)
Peach Salsa
- 4 peaches (cored and diced)
- 1 sweet red bell pepper (diced)
- 1/4 cup red onion (diced)
- 3 green onions (diced)
- 1/2 bunch fresh cilantro (chopped)
- 2 tablespoons freshly squeezed lime juice
- 1/4 teaspoon chili powder (or more)
- Salt and pepper (to taste)
Taco Sauce (Crema)
- 1/3 cup Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Sriracha
- 1 lime (medium size, freshly squeezed)
- 1/2 bunch fresh cilantro (chopped)
To Serve
- 8 tortillas (yellow or white corn tortillas or flour tortillas)
- 1/2 cup Cotija cheese (crumbled)
- Fresh cilantro (chopped)
Instructions
- Slice and Season the Chicken: Slice the chicken breasts into strips. Season the chicken evenly with smoked paprika, chili powder, salt, and freshly ground black pepper to infuse it with smoky and spicy flavors.
- Cook the Chicken: Heat 2 tablespoons of olive oil over medium heat in a large skillet. Add the chicken strips in a single layer and cook undisturbed for about 4 minutes until the underside is nicely seared.
- Flip and Finish Cooking Chicken: Flip the chicken strips and cook for another 2 minutes. Lower the heat to low, add freshly squeezed lime juice, and cook for an additional 2 minutes or more, stirring frequently, until the chicken is cooked through. Remove from heat and stir in chopped fresh cilantro for a fresh herbaceous finish.
- Make the Peach Salsa: Thoroughly wash peaches and dice them with their skins on to retain texture and flavor. In a large mixing bowl, combine diced peaches, red bell pepper, red onions, green onions, chopped cilantro, lime juice, and chili powder. Toss everything together and season with salt and pepper to taste. Add more lime juice or chili powder if desired for extra brightness or heat.
- Prepare the Taco Sauce (Crema): In a medium bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, Sriracha sauce, freshly squeezed lime juice, and chopped cilantro until smooth and creamy. This sauce adds a tangy, spicy, and creamy layer to the tacos.
- Toast the Tortillas: Using the same now-empty skillet, heat over medium-high heat. Place tortillas in a single layer and toast each side for about 30 seconds until golden brown spots appear, enhancing flavor and pliability.
- Assemble the Tacos: Stuff each warmed, toasted tortilla with cooked chicken strips and peach salsa. Drizzle generously with the prepared taco sauce. Top with crumbled Cotija cheese, extra fresh chopped cilantro, and a pinch of chili powder for added color and spice. Serve immediately and enjoy!
Notes
- When chopping peaches for the salsa, there is no need to peel them; the skin adds texture and flavor.
- Adjust chili powder and lime juice quantities in both the chicken seasoning and salsa according to your heat preference.
- For a gluten-free option, use corn tortillas instead of flour tortillas.
- You can substitute Cotija cheese with feta if unavailable.
- This recipe is great for meal prep—cook chicken and salsa ahead and assemble tacos just before serving.
