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Sweet-n-Spicy Chicken Tacos with Avocado Peach Pico de Gallo

by Livestrong_Recipes  |  Sep 13, 2017

Sweet-n-Spicy Chicken Tacos with Avocado Peach Pico de Gallo
Photo Credit: Jackie Newgent/LIVESTRONG.COM
  1. PREP
  2. 25 m
  • COOK
  • 12 m
  • TOTAL
  • 37 m

The pico de gallo is the highlight of this dish, featuring cubed peaches, spicy jalapeno, avocado and lime juice. Pumpkin seeds are added for crunch in the corn tortilla and the chicken breast is gently grilled with sauce for added sweetness.

INGREDIENTS

SERVES 4

  • 1 Hass Avocados
  • 1 medium peach
  • 1 pieces Jalapeno Peppers
  • 1 garlic clove
  • 1 tbsp lime juice
  • 3/4 tsp Ground Coriander
  • 1/2 tsp Sea Salt
  • 1 tbsp Taco Sauce, Hot
  • 1 1/2 tsp Coconut Nectar
  • 2 and raw boneless, skinless chicken breast
  • 4 6 Inch Corn Tortilla
  • 1 1/2 tbsp roasted pumpkin seeds

DIRECTIONS

1 Preheat a grill or grill pan over medium-high.
2 Peel, pit and dice the avocado. Pit and dice the peach.
3 In a medium bowl, gently fold together the avocado, peaches, jalapeno (with or without seeds), garlic, lime juice, coriander, and 1/4 teaspoon of the salt. Set aside.
4 In a small bowl, stir together the taco sauce, coconut nectar (or honey), and the remaining 1/4 teaspoon salt.
5 Brush the chicken with the taco sauce mixture and grill until well done, about 6 minutes per side. Set aside for 5 minutes. Thinly slice the chicken.
6 Lightly grill the corn tortillas (or whole grain tortillas of choice) before filling, if desired.
7 Top tortillas with the chicken, half of the avocado-peach pico de gallo, and all of the pumpkin seeds. Serve the remaining avocado-peach pico de gallo on the side. (Hint: Enjoy this pico de gallo with tortilla chips or as is!). If desired, serve extra taco sauce on the side.