Cilantro-Lime Chicken Tacos with Peach Salsa Recipe
If you’re longing for a meal that delivers bold flavor, vibrant color, and a just-picked freshness, you’ll absolutely fall for Cilantro-Lime Chicken Tacos with Peach Salsa. Imagine juicy, citrusy marinated chicken nestled in warm tortillas, topped with a sweet but zippy peach salsa that brightens every bite. Each element brings something special, creating a taco experience that dazzles during summer grilling season, special gatherings, or any weeknight that could use a serious upgrade!
Ingredients You’ll Need
One of the joys of Cilantro-Lime Chicken Tacos with Peach Salsa is how the ingredients work together so simply yet so spectacularly. Every component has an important role, whether it’s bringing freshness, a tangy lift, a little heat, or that irresistible bit of sweetness in the salsa.
- Boneless skinless chicken thighs (1 1/2 pounds): These stay moist and flavorful with high-heat cooking, making them perfect for tacos.
- Olive oil (2 tablespoons): Helps the marinade cling to the chicken and keeps it juicy as it cooks.
- Lime juice (juice of 2 limes): Lends brightness and a zingy acidity to the chicken as well as the salsa.
- Fresh cilantro, chopped (1/4 cup + 2 tablespoons): Adds that classic, herby freshness to both the marinade and salsa—don’t skimp!
- Garlic, minced (2 cloves): For a savory backbone with just the right punch.
- Ground cumin (1 teaspoon): Gives the chicken a subtle warmth and depth.
- Chili powder (1/2 teaspoon): Provides gentle heat and earthy flavor.
- Salt (1/2 teaspoon + pinch): Balances all the flavors, both in the marinade and the salsa.
- Black pepper (1/4 teaspoon): Just enough to round out the marinade’s flavor.
- Corn or flour tortillas (8 small): Whether you love the classic chew of corn or the softness of flour, these are your taco’s canvas.
- Ripe peaches, diced (2): Their juicy sweetness makes the salsa truly unique and summery.
- Red onion, finely diced (1/4 cup): Brings crunch and gentle sharpness to the salsa.
- Jalapeño, seeded and minced (1 small): For just the right hint of heat—leave seeds in if you want an extra kick.
- Lime juice (juice of 1 lime): Gives the peach salsa a punch of acidity and keeps everything bright.
How to Make Cilantro-Lime Chicken Tacos with Peach Salsa
Step 1: Marinate the Chicken
Start by whisking together the olive oil, lime juice, fresh cilantro, garlic, cumin, chili powder, salt, and black pepper in a large bowl or a resealable plastic bag. Add your chicken thighs, making sure each piece is fully coated in this vibrant marinade. This process infuses the chicken with zesty citrus flavor and herby brightness, so don’t rush it—let the chicken marinate in the fridge for at least 30 minutes, or up to two hours for maximum impact.
Step 2: Prepare the Peach Salsa
While the chicken soaks up the marinade, it’s time to whip up that unforgettable peach salsa. Combine the diced peaches, red onion, minced jalapeño, lime juice, chopped cilantro, and a pinch of salt in a medium bowl. Gently toss everything together so the peaches don’t get mushy. Let the salsa chill in the fridge while you cook, allowing the flavors to meld—the result is explosively fresh and just a little bit addictive.
Step 3: Grill or Pan-Cook the Chicken
Preheat your grill or a skillet over medium-high heat. Remove the chicken from the marinade, letting any excess drip off, and lay it on the hot grill. Cook each piece for about 5–6 minutes per side—what you want is a lightly charred exterior and juicy, fully cooked interior. The marinade will caramelize beautifully, making the chicken fragrant and enticing. After cooking, allow the chicken to rest for five minutes to keep every slice tender and juicy.
Step 4: Slice and Fill
Once rested, slice the chicken into strips that fit perfectly inside your tortillas. Warm up your corn or flour tortillas in a dry skillet for extra pliability and flavor. To assemble, pile the chicken strips into each tortilla, then top generously with the peach salsa. Let the colors and aromas fill your kitchen—it’s truly a feast for all the senses.
Step 5: Serve and Enjoy
Bring the assembled Cilantro-Lime Chicken Tacos with Peach Salsa directly to the table or set up a taco bar where everyone can build their own. Serve immediately while everything is still warm and the salsa is cool and crisp. Each bite bursts with tangy, herb-packed chicken and the sweet, juicy crunch of peach salsa. Pure joy!
How to Serve Cilantro-Lime Chicken Tacos with Peach Salsa
Garnishes
Garnishing is your chance to personalize every taco and turn up the flavor. Scatter on avocado slices for creamy richness, a dollop of sour cream for tang, or extra cilantro for even more herby brightness. Crumbled cotija cheese or a squeeze of extra lime take these Cilantro-Lime Chicken Tacos with Peach Salsa to the next level.
Side Dishes
When it comes to what to serve alongside, you can’t go wrong with classic Mexican rice or a simple black bean salad to soak up every drop of flavor. Grilled corn on the cob, dusted with chili powder and cheese, would also be a unbeatable match for your Cilantro-Lime Chicken Tacos with Peach Salsa. If you want to keep it light, a crisp cabbage slaw adds great crunch.
Creative Ways to Present
Get playful with your presentation—try arranging the tacos on a wooden board, sprinkle extra bits of peach and cilantro over the top, and tuck in lime wedges here and there. If you’re hosting, offer the peach salsa on the side so guests can pile it on as they please. Missing taco holders? Set the assembled tortillas upright in a baking dish lined with parchment for an easy, festive display.
Make Ahead and Storage
Storing Leftovers
To keep your Cilantro-Lime Chicken Tacos with Peach Salsa tasting their best, store components separately in airtight containers. The cooked chicken will keep in the refrigerator for up to three days, while the peach salsa is best enjoyed within 24 to 48 hours for peak freshness and texture. Tortillas can be wrapped and refrigerated, though freshly warmed always tastes best.
Freezing
Chicken is a freezer hero here! Slice and cool the cooked chicken completely before sealing it in a freezer bag—it’ll stay delicious for up to two months. The peach salsa, though, isn’t a great candidate for freezing due to its high moisture and delicate ingredients. For make-ahead meals, freeze the chicken and whip up a quick batch of fresh peach salsa when you’re ready.
Reheating
Reheat sliced chicken gently in a covered skillet over low to medium heat, adding a splash of water or broth if it needs a moisture boost. Tortillas can be quickly revived on a hot skillet or wrapped in a damp paper towel and microwaved for 10–15 seconds. Always add the salsa just before serving to preserve its bright, juicy crunch!
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts are a great lighter alternative. Just keep a close eye on them while grilling—they cook a bit faster and can dry out if overdone. Slice thinly and use as you would the thighs for your Cilantro-Lime Chicken Tacos with Peach Salsa.
How spicy are these tacos?
The level of heat is very customizable! Removing the seeds from the jalapeño keeps the peach salsa on the milder side, but leaving some or all seeds in will bring a more noticeable kick. The marinade itself is gently spiced but not overly hot, making these tacos easy for everyone to enjoy.
Can I make the marinade ahead of time?
Definitely. You can mix up the marinade a day ahead and store it in the fridge—just wait to add the chicken until 1–2 hours before cooking to avoid any risk of over-marinating and changing the chicken’s texture.
What other fruit can I use in the salsa?
Peaches are a dream, but diced mango, pineapple, or even nectarines also work beautifully in this salsa. Just choose juicy, ripe fruit for the freshest results in your Cilantro-Lime Chicken Tacos with Peach Salsa.
Are these tacos gluten-free?
They sure can be! Opt for corn tortillas and double-check all your spice blends to ensure everything is gluten-free. With those tweaks, Cilantro-Lime Chicken Tacos with Peach Salsa are perfect for anyone eating gluten-free.
Final Thoughts
If you’re ready to change up your usual taco night, I can’t recommend Cilantro-Lime Chicken Tacos with Peach Salsa enough. They’re bursting with flavor, welcomingly colorful, and just so fun to eat. Give them a try, and let them transport you to sunny, summery days—one irresistible bite at a time!
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Cilantro-Lime Chicken Tacos with Peach Salsa Recipe
- Total Time: 27 minutes (plus marinating time)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Cilantro-Lime Chicken Tacos with Peach Salsa are a delightful blend of flavors perfect for summer gatherings. Tender grilled chicken marinated in zesty lime and cilantro, paired with a fresh and sweet peach salsa, all wrapped in warm tortillas. A gluten-free option that’s bursting with Mexican-inspired goodness!
Ingredients
For the Chicken:
- 1 1/2 pounds boneless skinless chicken thighs
- 2 tablespoons olive oil
- juice of 2 limes
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Peach Salsa:
- 2 ripe peaches, diced
- 1/4 cup red onion, finely diced
- 1 small jalapeño, seeded and minced
- juice of 1 lime
- 2 tablespoons chopped fresh cilantro
- pinch of salt
Additional:
- 8 small corn or flour tortillas
Instructions
- Marinate the Chicken: Combine olive oil, lime juice, cilantro, garlic, cumin, chili powder, salt, and pepper. Add chicken thighs, toss to coat, and marinate for 30 minutes to 2 hours.
- Prepare the Peach Salsa: Mix diced peaches, red onion, jalapeño, lime juice, cilantro, and salt in a bowl. Refrigerate.
- Grill the Chicken: Cook marinated chicken on a grill or skillet for 5–6 minutes per side until cooked through.
- Assemble Tacos: Slice chicken, warm tortillas, fill with chicken and peach salsa.
- Serve: Enjoy immediately!
Notes
- Top with avocado slices or sour cream for extra creaminess.
- Substitute chicken breasts if desired.
- For a spicier salsa, keep jalapeño seeds.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 380
- Sugar: 7g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 95mg
