Description
These Cilantro-Lime Chicken Tacos with Peach Salsa offer a vibrant and refreshing blend of flavors, combining juicy grilled chicken marinated in zesty lime and fresh cilantro with a sweet and slightly spicy peach salsa. Perfect for a quick weeknight dinner or casual entertaining, these tacos bring together tender, flavorful chicken and a colorful salsa wrapped in warm tortillas.
Ingredients
Scale
For the Chicken Marinade
- 4 boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- Juice of 2 limes
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper, to taste
For the Peach Salsa
- 2 ripe peaches, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, seeds removed and finely chopped (optional, for spice)
- 1 tablespoon lime juice
- 1 tablespoon honey (optional, for extra sweetness)
- Salt and pepper, to taste
For Assembly
- 8 small soft corn or flour tortillas
- Extra cilantro leaves for garnish
- Lime wedges for serving
Instructions
- Marinate the Chicken: In a bowl, combine the olive oil, lime juice, cilantro, minced garlic, cumin, chili powder, smoked paprika (if using), salt, and pepper. Stir to combine thoroughly to create a flavorful marinade.
- Coat the Chicken: Place the chicken breasts or thighs in a resealable bag or shallow dish and pour the marinade over them. Toss to coat the chicken pieces evenly. Refrigerate and let them marinate for at least 30 minutes or up to 2 hours to absorb maximum flavor.
- Prepare the Peach Salsa: In a medium bowl, mix diced peaches, finely chopped red onion, cilantro, jalapeño (if using), lime juice, and honey. Stir gently to combine. Season with salt and pepper to taste and set aside to let the flavors meld.
- Cook the Chicken: Heat a grill pan, skillet, or outdoor grill over medium-high heat. Remove chicken from marinade and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked and juicy.
- Rest and Slice: Once cooked, let the chicken rest for a few minutes to retain juices. Then slice into strips or bite-sized pieces suitable for taco filling.
- Warm the Tortillas: Heat the tortillas in a dry skillet over medium heat or briefly in the microwave until soft and pliable, ready for assembling tacos.
- Assemble the Tacos: Place several pieces of the cilantro-lime chicken onto each tortilla, then top generously with peach salsa.
- Garnish and Serve: Add fresh cilantro leaves on top, serve with lime wedges on the side for an added zing.
- Enjoy: Serve immediately with your preferred sides like rice, beans, or a fresh salad for a complete meal bursting with fresh flavors.
Notes
- Marinating the chicken for longer enhances the flavor — up to 2 hours is ideal.
- If you prefer less spice, omit the jalapeño from the peach salsa or remove all seeds before chopping.
- Smoked paprika adds a subtle smoky depth, but can be skipped if unavailable.
- Soft corn tortillas provide a more authentic flavor, but flour tortillas work well too.
- Leftover peach salsa can be refrigerated for up to 2 days in an airtight container.
- Use a meat thermometer to ensure chicken reaches safe internal temperature (165°F/75°C).
