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To create the perfect Peach Salsa Chicken Tacos, understanding the key ingredients is essential. The star of this dish is, of course, the chicken, specifically boneless, skinless chicken breasts. This cut is not only lean but also incredibly versatile, making it an excellent choice for marinating and grilling. Chicken breasts provide a blank canvas that absorbs flavors beautifully while remaining tender and juicy when cooked properly.

Peach Salsa Chicken Tacos

Looking for a perfect summer dish? Try these Peach Salsa Chicken Tacos! This delightful recipe combines the juicy sweetness of fresh peaches with marinated grilled chicken, wrapped in warm tortillas for a burst of flavor in every bite. Perfect for summer gatherings or quick weeknight dinners, this easy-to-make dish is not only delicious but also nutritious. Enjoy the bright flavors and seasonal ingredients that showcase the essence of summer in every taco.
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Ingredients
  

For the Chicken:

2 large boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

Salt and pepper to taste

1 lime, juiced

For the Peach Salsa:

2 ripe peaches, diced

1/2 red onion, finely chopped

1 jalapeño, seeded and minced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Salt to taste

For Assembly:

8 small corn tortillas

1 cup crumbled feta cheese (or queso fresco)

1 avocado, sliced

Lime wedges, for serving

Instructions
 

Prepare the Chicken:

    - In a bowl, combine the olive oil, chili powder, cumin, garlic powder, lime juice, salt, and pepper. Mix well.

      - Add the chicken breasts to the bowl and coat them thoroughly with the marinade. Let them marinate for at least 30 minutes in the refrigerator (or up to 2 hours for more flavor).

        Make the Peach Salsa:

          - In another bowl, combine the diced peaches, red onion, jalapeño, cilantro, lime juice, and a pinch of salt. Toss gently to mix and set aside to allow the flavors to meld.

            Cook the Chicken:

              - Preheat a grill or grill pan over medium-high heat.

                - Grill the marinated chicken for about 6-7 minutes on each side, or until fully cooked and a nice char is formed. (Internal temperature should reach 165°F / 74°C)

                  - Remove from heat and let the chicken rest for 5 minutes before slicing.

                    Warm the Tortillas:

                      - Place the corn tortillas on a grill or in a dry skillet over medium heat for about 30 seconds on each side, just until warm and pliable.

                        Assemble the Tacos:

                          - Slice the grilled chicken into thin pieces.

                            - On each tortilla, layer the sliced chicken, a spoonful of peach salsa, a few slices of avocado, and sprinkle with crumbled feta cheese.

                              Serve:

                                - Serve the tacos immediately with lime wedges on the side for an extra squeeze of lime juice if desired.

                                  Prep Time, Total Time, Servings:

                                    30 min | 1 hr | 4 servings