![]() ![]() Easy to make, yet it looks like a restaurant-quality meal! This is my favorite chicken taco recipe that I've been making all Summer and will continue making even in the winter (using canned peaches). Simply, the lightly toasted corn tortillas are stuffed with cilantro-lime chicken and peach salsa, and then topped with homemade crema and crumbled Cotija cheese. This is a no-fuss recipe that doesn't involve complex layers. I like things easy, so to make this a 30-minute recipe, I just quickly sear the chicken on the stovetop and make it really flavorful by generously seasoning it with smoked paprika, chili powder, freshly squeezed lemon juice, and fresh chopped cilantro! As an added bonus, I used chicken breasts which is a healthier (leaner) cut of chicken. This is too much fuss and too much effort for me for simple chicken tacos. Or, in other cases, you have to marinate your chicken for hours and then fire up the grill. Step by step instructionsĬombine all ingredients and let sit overnight for the best flavor.Often, chicken tacos recipes involve slow-cooking the meat for hours which requires a lot of planning and preparation steps. (Use freshly squeezed, not bottled lime juice). To add a subtle savory and umami flavor, 1 teaspoon of fish sauce is added to the salsa.įor a tangy flavor, and to help prevent the fruit from browning, you’ll need 3 tablespoons of lime juice. I love to pair fresh mint with summer fruit, so this fruit salsa has 2 tablespoons of chopped fresh mint. If you’re not a fan of cilantro (for some people it has a soapy taste), you can leave it out or use fresh parsley instead. White or yellow onion will add a stronger onion flavor to the salsa, so I don't recommend using them as substitutes.įor a fresh and citrusy taste, you’ll need a ¼ cup of finely chopped cilantro. I recommend red onion as it has a sweet taste that complements the peach and mango. If you like it extra spicy, add the jalapeño seeds to the salsa too!Ī ¼ cup of diced red onion adds a punch of flavor to the salsa. You can even use a handful of cherry or grape tomatoes and just cut them in half or quarter them.įor a spicy kick, 1 diced jalapeño is added to the salsa. I used a medium sized tomato and you can use any kind you like. If they’re firm but have a little give, they’re ripe. You can tell when both types of fruit are ripe by giving them a light squeeze. Make sure they’re fully ripe with no soft or brown spots. You’ll need 1 mango and 1 peach for this recipe. It lasts for 2-3 days and tastes better the day after it’s made, so you can definitely make this one in advance for easy entertaining!.It’s versatile! You can serve it as a dip with chips or as a topping for different proteins.This salsa is on the healthier side thanks to the natural sweetness of the peach and mango and all the whole, fresh ingredients.It’s a super simple recipe! You need just 15 minutes to prep the ingredients and assemble everything in one bowl.If you love a more traditional and savory salsa, you’ll want to try this fresh tomato salsa or green salsa.īut, if you’re looking to change up your salsa with some sweet tropical vibes, I highly recommend this tangy mango salsa! Jump to: We love this fruit salsa served with tortilla chips for an easy summer appetizer, but it’s also delicious served with this sous vide mahi mahi, this jaiba ceviche and these broiled scallops! The hardest part is letting this salsa sit in the fridge overnight before digging in! ![]()
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