Chicken Tacos with Peach Salsa -

Chicken Tacos with Peach Salsa

This Chicken Taco recipe is made with grilled or shredded chicken, peach salsa or mango salsa, fresh corn, cilantro, lime, and Cotija cheese. These chicken tacos are easy, nutritious, and packed with authentic Mexican flavors!

Course Main Course

Cuisine Mexican

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 5-inch tacos

Calories 112kcal

Author Traci - TheKitchenGirl.com

Ingredients

For the tacos:

2 Boneless Skinless Chicken Breasts patted dry with a paper towel
2 tsp Extra Virgin Olive Oil
pinch Kosher Salt and Black Pepper
1/4 tsp Ground Cumin
8 5-inch Corn Tortillas

For the garnish:

1 cup Peach Salsa or mango salsa
1 ear Corn kernels removed
2 Tbsp Cotija Cheese
1/4 cup Cilantro chopped
1 Lime cut into wedges

Instructions

Instant Pot Shredded Chicken Instructions

Place CHICKEN BREASTS in the Instant Pot on a trivet, sprinkle CUMIN, SALT, and PEPPER over the surface. Add 1 cup WATER (or CHICKEN BROTH) to the Instant Pot.
Select "Manual” +5 minutes on "High” pressure for fresh chicken. If using frozen chicken, set the cooker to +8 minutes. (NOTE: chicken pieces cannot be stuck together for this to work properly).
When the cycle completes, allow the Instant Pot to sit for 10 minutes undisturbed for a natural pressure release (NPR). Carefully release any remaining steam and open the lid.
Insert a meat thermometer in each chicken breast to confirm a minimum internal temperature of 165°. Transfer chicken to a plate, cover, and rest for 5 minutes. Shred chicken and use for tacos.

How to Grill Chicken Breasts

Preheat grill to medium. Clean the grill surface and brush with oil.
Prepare CHICKEN BREASTS by lightly coating with OLIVE OIL and sprinkling SALT, PEPPER, and CUMIN over the surface. Allow chicken to sit at room temperature for about 15 minutes (this helps it cook more evenly when it's on the grill).
To grill chicken breasts, place them in the center of the hot grill, close the lid, and set a timer for 3-5 minutes, or until chicken easily releases from the grill and shows well-defined grill marks.
Next, turn the outside grill burners to MEDIUM and center grill burner to OFF. This is known as MOM = medium-off-medium, which creates indirect heat under the chicken and allows it to bake like it's in an oven.
Open the grill lid and flip chicken breasts over, keeping them in the center of the grill. Close the grill lid and continue cooking until chicken reaches an internal temperature of 165°.

NOTE: Because grill performance varies, cooking times will also vary, so you'll need to monitor the temperature with a meat thermometer and use that as your guide.

ASSEMBLE CHICKEN TACOS

Warm the tortillas and thinly slice the CHICKEN BREAST to scatter evenly among them; top with PEACH or MANGO SALSA; FRESH CORN, COTIJA CHEESE, CILANTRO, and LIME WEDGES.

Notes

Yield: 8 tacos

Serving size: 1 taco

Nutrition facts are provided as a courtesy and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist.

Nutrition