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

Scale

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)

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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.