Ingredients
Chicken
1 lb chicken breast skinless, boneless
½ teaspoon smoked paprika or more
½ teaspoon chili powder or more
salt and pepper to taste
2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
½ bunch fresh cilantro chopped
Peach salsa
4 peaches cored and diced
1 sweet red bell pepper diced
¼ cup red onion diced
3 green onions diced
½ bunch fresh cilantro chopped
2 tablespoons freshly squeezed lime juice
¼ teaspoon chili powder or more
salt and pepper to taste
Taco sauce (cilantro-lime crema)
⅓ cup Greek yogurt
¼ cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon Sriracha
1 lime medium size, freshly squeezed
½ bunch fresh cilantro chopped.
Other taco ingredients
8 tortillas (yellow or white corn tortillas or flour tortillas)
½ cup Cotija cheese crumbled
fresh cilantro chopped.
Instructions
Cook the chicken
Slice the chicken breasts into strips. Season the chicken with smoked paprika, chili powder, salt, and freshly ground black pepper.
Heat 2 tablespoons of olive oil on medium heat in a large skillet. Add the chicken in a single layer and cook, undisturbed, for about 4 minutes.
Flip the chicken strips over and cook for 2 more minutes. Lower the heat to low, and add freshly squeezed lime juice. Cook for another 2 minutes or more, frequently stirring, until the chicken is cooked through. Remove from heat. Stir in the chopped fresh parsley.
Make peach salsa
Note about peaches. Wash them thoroughly to get rid of any debris. There is no need to peel the peaches. Chop them carefully to keep the skin on.
In a large mixing bowl combine diced peaches, diced red bell pepper, red onions, green onions, chopped fresh cilantro, freshly squeezed lime juice, and chili powder. Toss to combine. Taste and season with salt and pepper, if needed. Add more lime juice and chili powder, if you like.
Make taco sauce
In a medium bowl, whisk together all of the taco sauce (crema) ingredients: Greek yogurt, mayo, Dijon mustard, Sriracha sauce, freshly squeezed lime juice, and chopped fresh cilantro.
Assembly
Toast the tortillas by heating the same (now empty) skillet that you used for cooking chicken over medium-high heat. Add tortillas in a single layer and toast for about 30 seconds per side until they get golden brown in some spots on both sides.
Assemble the tacos by stuffing the cooked chicken and fruit salsa into the warmed, toasted tortillas. Top with taco sauce (crema), crumbled Cotija cheese, chopped fresh cilantro, and a pinch of chili powder.
Notes
Peaches. Use fresh yellow peaches in the Summer months and canned (drained well from all juices and syrup) or frozen (defrosted) peaches year-round.
