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Peach Salsa Chicken Tacos

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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Course Main Dish
Cuisine Mexican
Servings 6 people

Ingredients
  

  • 8-10 small flour or corn tortillas
  • 1 lbs ½skinless boneless chicken thighs

Chicken Marinade

  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoons ½sugar
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1 teaspoon minced garlic
  • 1/8 teaspoon red pepper

Peach Salsa

  • 2 cups diced peaches
  • 1 red pepper diced
  • 1 medium jalapeño pepper seeded and finely chopped
  • 1/4 cup chopped cilantro
  • 1/2 cup chopped green onion
  • 2 teaspoons minced garlic
  • 2 tablespoons lime juice

Instructions
 

  • Mix the chicken marinade ingredients together is a glass measuring cup or small bowl. Mix rapidly to combine.
  • Place the skinless boneless chicken thighs into a 1 gallon Ziploc bag, and add the marinade. Turn and mix the bag until the chicken is well coated, and set aside for 30 minutes to overnight.
  • Preheat your grill to medium high.
  • To make the salsa, clean and wash the peaches, then chop them into small chunks. Mix the chopped peaches with the diced red bell pepper and the remaining salsa ingredients. Stir well to combine and evenly distribute the ingredients.
  • Grill the chicken thights, about 4-6 minutes per side, turning once. When cooked through, remove from the grill and slice into long thin strips
  • Heat the flour tortillas briefly on the grill grates to toast them lightly.
  • To assemble, place the sliced chicken on top of the tortillas, and top with peach salsa. That’s it! You could add a scoop of sour cream for a bit more tang, but the salsa is pretty complete on it’s own.