California Shredded Chicken Taco with Grilled Peach Salsa Recipe
The base of this marinade is a salsa roja using fire roasted tomatoes and jalapeños which adds a beautiful smokiness without adding a heavy chili flavour. I’m using this chicken for tacos but the marinade is perfect for simple grilled chicken thighs or breasts topped with this fabulous California Salsa.
Ingredients
- For the California Marinade
- 5 roma tomatoes, halved and stem
- removed
- 1 small onion, cut in half through the core
- 2 jalapeno pepper or serrano pepper
- Oil for brushing on the tomato, onion and
- jalapeño
- 6 Tbs. olive oil
- Juice or 2 limes
- ½ (heaping) tsp. chipotle chili powder
- ½ tsp. cumin
- 4 cloves garlic
- 2 Tbs. brown sugar
- 1 tsp. kosher salt
- 2 lbs boneless and skinless chicken thighs
- or breasts
- Flour or corn tortillas
- For the California Salsa
- 2 just ripe avocado, cut in small cubes
- 1½ cup cubed mango, pineapple or
- papaya
- 2 green onion, finely chopped
- Reserved California Marinade
Instructions
- 1
Preheat the grill to med-high. Brush the tomatoes and onion halves with a little oil and place on the grill cut side down. Place the whole jalapeños on the grill. Grill the tomatoes for 3-4 minutes, flip and repeat. Grill the jalapeno until charred and soft on all sides (about 10 minutes total) turning several times. Grill the onion on both sides for about 5-6 min on each side.
- 2
Remove the stem of the jalapeño. Remove the core from the onion halves. Place the tomatoes, onion and the jalapeño in a blender or food processor.
- 3
Place the remaining ingredients for the marinade in the blender with the tomatoes, onion and jalapeño. Blend until smooth. Remove about ½ cup of marinade to a separate bowl (large enough to hold the fruit and avocado), reserve (it will be the base to the salsa).
- 4
Empty the remaining marinade from the blender in a zip top bag and add the chicken. Marinate all day or overnight.
- 5
When ready to serve, preheat the grill to med-high and grill the chicken for 4-6 minutes per side or until cooked through.
- 6
In the meantime, add the chopped avocado, fruit (mango, papaya, pineapple) and green onion to the reserved marinade in the bowl, season with salt and serve along side the chicken in or out of a taco.
- 7
When the chicken is off the grill, slice very thinly or shred using a fork and serve in a corn or flour tortilla with 1-2-3 Chipotle Black Bean Dip, Easy Mexican Apps, DeliciousDish and top the chicken with the California Salsa, DeliciousDish. Serves 6
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
You Might Also Like
More chicken & turkey recipes→
Chicken & Turkey
Zaatar Roasted Chicken with Onion and Garlic
This delicious recipe, inspired by Bon Appetit is easy and can be doubled to feed a crowd. It can be done well in advance or last minute.
July 17, 2022
Chicken & Turkey
Turkey and White Bean Smash Burgers
These burgers are unlike most turkey burgers. Because of the addition of white bean, they are so moist and delicious. You can serve them on a bun (not reflected in the nutritional analysis) or wrapped in a lettuce leaf with a slice of tomato!
June 29, 2022
Chicken & Turkey
Herbs De Provence Roasted Turkey Breast
Herb de Provence is a French aromatic herb mixture made up of thyme, rosemary, bay leaf, basil, savory, marjoram and can include lavender, fennel seeds and dries sage. It can be found in the spice section of most grocery stores.
June 25, 2022
Frequently Asked Questions
How do I make California Shredded Chicken Taco with Grilled Peach Salsa?
This California Shredded Chicken Taco with Grilled Peach Salsa recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 23 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this california shredded chicken taco with grilled peach salsa ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.