Chipotle Peach Chicken Tacos

Ever since I awoke to the fact that you can stuff a taco shell with many things other than ground beef, I have been searching for all kinds of different taco recipes. This one I have made a couple of times now, and we particularly enjoy it. I hope you do too!

Chipotle Peach Chicken Tacos
Prep time: 10 minutes
Cook time: 10-20 minutes
Serves: 4

3 to 4 boneless, skinless chicken breasts, cut into thin strips or bite-sized chunks

Sauce:
1 cup peach preserves or jam (apricot jam works in a pinch)
2 chipotle peppers in adobo sauce, chopped (remove seeds to reduce heat; chipotle pepper sauce can also work)
1/2 cup orange juice
1 1/2 Tbsp chili powder
1/2 tsp cumin
1/2 tsp paprika
salt to taste

Peach Salsa:
1 ripe peach, pitted and chopped
1/2 red onion, finely diced
1 red bell pepper, chopped
1 jalapeno pepper, finely diced (remove seeds to reduce heat)
2 Tbsp fresh cilantro, chopped
1 Tbsp rice wine vinegar

Tacos:
4 large soft-shall tacos or 8 small
white or orange cheddar cheese
coleslaw mix, plain
avocado, cut into cubes or mashed

Heat oil or butter in large frying pan with deep sides, and brown chicken. Combine sauce ingredients, and add to chicken; simmer chicken in sauce until cooked through.

Combine peach salsa ingredients in a bowl and set aside.

To assemble tacos:
Heat a large non-stick frying pan over medium heat; heat taco shells 1 or 2 at a time. If desired, melt cheese onto taco shell.
Layer coleslaw mix, chicken, cheese (if not already melted to taco shell), peach salsa, and avocado in taco shell and enjoy!

chipotle peach chicken tacos

 

Original here.

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