What have you been living on this summer?
Sweet corn?
Strawberries?
For us, this has been the year of the peach…aaannd also the taco. Gloriously I was able to combine the two in this quintessential summer recipe that is a snap to prepare and is FULL of both peaches and tacos. In other words, this. This right here is what we’ve been living on this summer.
WHY YOU SHOULD MAKE CHILI LIME CHICKEN TACOS
Because they’re GOOD that’s why. And also because the chicken in these tacos are coated in lime juice and a spice mix that you can pretty much put on anything and it works. Stick this spice mix recipe in a corner of your brain for when you grill fish, roast potatoes, make those ground beef tacos we all love. It is 5 simple ingredients but together they make just about anything taste significantly better. If you can’t find ground arbol chili powder, or it’s just too spicy for you, you can substitute any chili powder you’d like.
I like to chop up the boneless, skinless chicken thighs and brown them in a frying pan but they are also good grilled. If you’d like to grill them instead, leave the thighs whole, then cut them up after you finish grilling them.
PEACH PICO
Fresh peaches just beg to be turned into a spicy salsa for chips. Their sweet, juiciness is the perfect counterpoint to tart lime juice, and kicky serrano chiles. Add a sprinkle of salt and basically all flavor notes are accounted for. The pico de gallo is great on its own but together with the chicken is just dreamy. I loved it so much I thought maybe next time adding the peach pico straight in with the chicken and letting it all cook together until the chicken is coated in a caramely sauce.
Thank goodness there’s always a next time.
Chili Lime Chicken Tacos with Peach Pico de Gallo
These Chili Lime Chicken Tacos will become your newest summer supper staple. They are packed with flavor and topped with a fresh peach pico de gallo. Best part? They'll be ready in 30 minutes!
Ingredients
For the Tacos:
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon ground arbol chili powder
- 2 limes
- 2 pounds boneless, skinless chicken thighs, cubed
- 1 tablespoon vegetable oil
- 12-14 warm corn tortillas
For the Peach Pico de Gallo:
- 2 ripe, firm peaches, pitted and chopped
- 1 serrano chile, chopped (seeds removed if you'd like it less spicy)
- 1/4 cup minced cilantro
- 3 spring onions or scallions, minced
- 1/2 lime
Instructions
For the Tacos:
- Combine cumin, smoked paprika, pepper, salt, and chili powder in a small bowl.
- In a large bowl, squeeze limes over chicken and then add spices and toss to thoroughly coat.
- Heat oil in a large frying pan over medium-high heat. Once shimmering add chicken and cook until browned on all sides, about 10-12 minutes.
For the Peach Pico de Gallo:
- Combine all ingredients in a medium bowl. Season with salt and taste. Add more lime juice or salt to taste.
To Serve:
- Fill warm tortillas with chicken and top with pico. Enjoy!
Notes
To Grill the Chicken, leave the thighs whole, do not cut them. Marinate them in the lime juice and spices and grill until cooked through, about 5 minutes per side. Let rest 5-10 minutes, then cut into bite-sized pieces and serve.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 651Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 277mgSodium: 985mgCarbohydrates: 54gFiber: 9gSugar: 10gProtein: 62g
OTHER PEACHY THINGS:
Peach Mole with Grilled Chicken and Chayotes
YOUR TURN
What are you cooking these days?
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