If you’re craving something fresh, flavorful, and fun to eat, these Zesty Grilled Chicken Tacos with Peach Salsa are just what you need.
They’re juicy, a little spicy, a little sweet, and full of bright, bold flavor. Perfect for summer nights, family dinners, or even a quick weeknight meal.
And the best part?
You can make them in under 30 minutes!
Let’s jump into this tasty taco recipe.
Ingredients You’ll Need
Here’s what you need to make these grilled chicken tacos with peach salsa. You can mix and match based on your taste or what’s in your kitchen:
For the Chicken:
- Boneless, skinless chicken breasts or thighs
- Olive oil
- Lime juice
- Garlic (minced)
- Chili powder
- Paprika
- Salt and pepper
For the Peach Salsa:
- Fresh peaches (diced)
- Red onion (finely chopped)
- Jalapeño (optional, for heat)
- Cilantro (chopped)
- Lime juice
- Salt
For Serving:
- Small taco-sized tortillas (flour or corn)
- Shredded lettuce or cabbage
- Sour cream or plain yogurt
- Crumbled cheese (feta, cotija, or your favorite)
- Extra lime wedges
How to Make Grilled Chicken Tacos (Step-by-Step)
Making these tacos is simple. Follow these easy steps to bring everything together:
- Marinate the Chicken:
In a bowl, mix olive oil, lime juice, garlic, chili powder, paprika, salt, and pepper. Add the chicken and let it sit for 15–20 minutes. You can also marinate it longer in the fridge for more flavor. - Make the Peach Salsa:
In a bowl, combine diced peaches, chopped red onion, cilantro, jalapeño (if using), lime juice, and a pinch of salt. Stir well and set aside. - Grill the Chicken:
Heat a grill pan or outdoor grill to medium-high. Cook the chicken for 4–5 minutes on each side or until fully cooked. Let it rest for a few minutes, then slice it into strips. - Warm the Tortillas:
You can heat tortillas in a dry skillet, in the microwave, or directly over the flame for a slight char. - Assemble the Tacos:
Add lettuce or cabbage to each tortilla, then top with grilled chicken strips, a big spoonful of peach salsa, and your favorite toppings like sour cream and cheese. Squeeze fresh lime juice on top.
Tasty Taco Variations to Try
Want to change it up? Here are some fun ways to make these tacos your own:
Spicy BBQ Chicken Tacos
Brush the chicken with BBQ sauce before grilling for a smoky flavor. Add peach salsa and a drizzle of ranch or creamy dressing.
Tropical Chicken Tacos
Add diced pineapple or mango to the peach salsa for more tropical sweetness.
Vegan or Vegetarian Option
Use grilled tofu or chickpeas instead of chicken. Keep the peach salsa and toppings the same!
Low-Carb Option
Skip the tortilla and make lettuce wraps instead.
What to Serve with Peach Chicken Tacos
Complete your meal with these easy and delicious sides:
Side Dishes
Mexican rice, grilled corn, or a fresh cucumber salad
Sauces and Dips
Extra salsa, guacamole, or chipotle mayo
Drinks
Iced tea, lemonade, or sparkling water with lime
Kid-Friendly Pairings
Tortilla chips with cheese dip, apple slices, or fruit smoothies
Make Ahead and Meal Prep Tips
These tacos are great for meal prepping. Here’s how to do it right:
Storage:
Keep grilled chicken and peach salsa in separate containers. Store in the fridge for up to 3 days.
Reheating:
Warm chicken in the microwave or a skillet. Add fresh salsa and toppings after reheating.
Prepping Ahead:
You can chop the ingredients and marinate the chicken in advance. Assemble tacos when you’re ready to eat.
Freezing:
Grilled chicken can be frozen for up to 2 months. Peach salsa is best fresh, so make it when ready to serve.
Recipe FAQ’s
Can I use canned or frozen peaches?
Fresh is best, but canned (in juice) or thawed frozen peaches can work. Just drain them well.
What’s the best way to grill without a grill?
Use a grill pan on your stove or a regular frying pan. You can also bake the chicken at 400°F (200°C) for 20–25 minutes.
Can I use store-bought salsa?
Yes! A peach or mango salsa from the store works fine if you’re in a hurry.
Zesty Grilled Chicken Tacos with Peach Salsa
Ingredients
For the Grilled Chicken:
- 1½ lbs (680g) boneless skinless chicken breasts or thighs
- 2 tablespoons olive oil
- Juice of 1 lime
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Peach Salsa:
- 2 ripe peaches, diced
- ¼ cup red onion, finely chopped
- 1 small jalapeño, diced (optional)
- 2 tablespoons chopped fresh cilantro
- Juice of ½ lime
- Pinch of salt
For Serving:
- 8 small tortillas (corn or flour)
- Shredded lettuce or cabbage
- Sour cream or plain Greek yogurt
- Crumbled feta or cotija cheese
- Lime wedges
Instructions
- 1. Marinate the Chicken:In a bowl, mix olive oil, lime juice, garlic, chili powder, paprika, salt, and pepper. Add chicken and coat well. Let marinate for 15–20 minutes while preparing the salsa.
- 2. Make the Peach Salsa:In another bowl, combine diced peaches, red onion, jalapeño (if using), cilantro, lime juice, and a pinch of salt. Mix and set aside.
- 3. Grill the Chicken:Heat a grill or skillet over medium-high heat. Cook chicken for 5–6 minutes per side, or until cooked through and nicely charred. Let rest for a few minutes, then slice into strips.
- 4. Warm the Tortillas:Heat tortillas in a dry pan or microwave until soft and pliable.
- 5. Assemble the Tacos:Add shredded lettuce to each tortilla, then top with grilled chicken, peach salsa, a dollop of sour cream, and cheese. Finish with a squeeze of lime and serve.
