Description
Fresh grilled chicken tacos topped with sweet peach salsa, Cotija cheese, and fresh cilantro for an easy summer dinner.
Ingredients
Scale
- 1 pound boneless skinless chicken breasts or chicken thighs
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Pinch salt
- Pinch black pepper
- 6 small corn tortillas
- 1 cup peach salsa
- 1/2 cup grilled corn kernels
- 1/4 cup crumbled Cotija cheese
- 2 tablespoons chopped fresh cilantro
- Lime wedges for serving
Instructions
- Pat chicken dry and pound thicker sections evenly.
- Toss chicken with olive oil, cumin, chili powder, garlic powder, salt, and pepper.
- Rest chicken at room temperature for 15 to 30 minutes.
- Preheat grill to 400 degrees Fahrenheit and oil grates lightly.
- Grill chicken 3 to 5 minutes per side until internal temperature reaches 165 degrees Fahrenheit.
- Rest chicken 5 minutes, then slice or shred against the grain.
- Grill tortillas briefly until warm and lightly charred.
- Fill tortillas with chicken and top with peach salsa, corn, Cotija cheese, cilantro, and lime juice.
Notes
- Pound chicken evenly for juicier results.
- Use separate tongs for raw and cooked chicken.
- Store leftover chicken refrigerated for up to 5 days.
- Warm tortillas before serving for better texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 165
- Sugar: 4
- Sodium: 220
- Fat: 5
- Saturated Fat: 2
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 2
- Protein: 18
- Cholesterol: 50