Description

These Cilantro-Lime Chicken Tacos with Peach Salsa are a vibrant and refreshing twist on classic tacos. Juicy chicken breast strips are seasoned with smoky spices, cooked to perfection, and paired with a sweet and tangy peach salsa. Topped with a creamy, spicy cilantro-lime sauce and crumbled Cotija cheese, these tacos offer a delightful balance of flavors and textures, perfect for a quick and satisfying meal.

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)

Assembly

8 tortillas (yellow or white corn tortillas or flour tortillas)
1/2 cup Cotija cheese (crumbled)
Fresh cilantro (chopped, for garnish)

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Instructions

Cook the chicken: Slice the chicken breasts into strips. Season with smoked paprika, chili powder, salt, and freshly ground black pepper. Heat 2 tablespoons olive oil over medium heat in a large skillet. Add chicken in a single layer and cook undisturbed for about 4 minutes. Flip and cook an additional 2 minutes. Lower heat to low, add freshly squeezed lime juice, and cook another 2 minutes or more, stirring frequently until the chicken is cooked through. Remove from heat and stir in chopped fresh cilantro.
Make peach salsa: Thoroughly wash peaches without peeling. Core and dice peaches carefully to keep the skin on. In a large bowl, combine diced peaches, diced red bell pepper, diced red onion, diced green onions, chopped fresh cilantro, freshly squeezed lime juice, and chili powder. Toss to combine. Taste and season with salt, pepper, more lime juice, or chili powder as desired.
Make taco sauce (crema): In a medium bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, Sriracha sauce, freshly squeezed lime juice, and chopped fresh cilantro until smooth.
Toast the tortillas: Using the same skillet from the chicken, heat over medium-high. Add tortillas in a single layer and toast about 30 seconds per side until golden brown spots appear.
Assemble the tacos: Fill the warmed tortillas with cooked chicken strips and peach salsa. Drizzle with the taco sauce (crema), sprinkle with crumbled Cotija cheese, chopped fresh cilantro, and a pinch of chili powder for extra flavor. Serve immediately.

Notes

For best flavor, use ripe but firm peaches to prevent overly mushy salsa.
You can adjust chili powder quantities in chicken, salsa, and sauce based on your preferred spice level.
If fresh cilantro is unavailable, substitute with fresh parsley for a milder taste.
Toast tortillas just before serving to maintain their warmth and texture.
These tacos can be served with a side of black beans or Mexican rice for a complete meal.