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Baked Chicken Tacos with Peach Salsa

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Looking for a meal that's ready in under an hour?! You have to try these Baked Chicken Tacos with Peach Salsa! They're ridiculously easy to make, and you only need a few fresh ingredients!

Peach salsa taco on a baking sheet.

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🍴Ingredient Notes

Overhead shot of ingredients.
  • Chicken Breast - Any chicken breast will work for this recipe - thick or thin cut. Whenever I purchase meat, I try to find the highest quality. Butcher Box and Bell & Evans are my favorite brands for chicken.
  • Cherry Tomatoes - Any small tomato will work with this recipe! I used two varieties of cherry tomatoes from my garden. I love cherry tomatoes because they're a little sweeter!
  • Peaches - You'll need two ripe peaches.
  • Olive Oil - Extra Virgin Olive Oil is my favorite!
  • Fresh Cilantro - If you're a cilantro fan, I highly recommend adding it into the salsa and sprinkle some on top for an extra layer of flavor!
  • Lime Juice - You'll need a couple limes for this recipe! Before you cut the lime in half, roll them on the counter to soften them. (This makes it easier to juice!) Use one for the salsa and one for squeezing on top of the tacos.

🍴Step by Step Instructions

Step 1: Making the Salsa

  1. Start by adding roughly chopped peaches, and cherry tomatoes into a food processor. Pulse a few times, then add garlic powder, salt, olive oil, and black pepper. Pulse a few more times until it's a chunky consistency.
  2. Next add chicken breast to a greased cast iron skillet. (I use coconut oil.)
Salsa ingredients in food processor.
Chicken in greased cast iron skillet.

Step 2: Baking the Chicken

  1. Pour the peach salsa over the chicken breast until it's fully covered.
  2. Bake the chicken for 30 minutes at 350 degrees.
Chicken in cast iron skillet with peach salsa.
Skillet with baked chicken on cooling rack.

Step 3: Shredding the Chicken

Once the chicken is done, carefully remove it from the oven. Transfer everything into a large mixing bowl and shred the chicken with two forks.

Bowl of shredded chicken and salsa.

Helpful Tips

  • Be very careful when removing the cast iron skillet from the oven. It's heavy, and the hand get's extremely hot!
  • Shred the chicken with two forks for thicker chunks. If you want to use a hand mixer, just add the baked chicken without the salsa into a bowl. Blend the chicken until finely shredded then stir back in the salsa.
  • Make sure the chicken is completely covered with salsa before baking.
  • If you don't have a cast iron skillet, you can use a medium sized ceramic casserole dish.
  • Don't puree the salsa mixture, use the "pulse" setting on your food processor to break it down into a chunky mixture.
  • If you use thin cut chicken breast it will cook faster! Check it after about 20 minutes.

Serving Suggestions

The great thing about this recipe is that it's very versatile! You can use this mixture in tacos, burritos, or even a taco bowl. My favorite gluten-free tortillas are made by the brand Siete. Before serving, toast them in the oven for 2-3 minutes. If you don't heat them up, they will break when you fold them.

Taco Topping Ideas

Hand holding chicken and peach salsa taco.

How to store leftovers

Store the leftover chicken and salsa mixture in a glass container in the refrigerator. It will stay fresh for about 4-5 days. You can also freeze the mixture and re-heat when you're ready to serve!

More chicken recipes!

After you make these Baked Chicken Tacos with Peach Salsa, make sure to leave a comment & rate the recipe!

Recipe

Peach salsa taco on a baking sheet.

Baked Chicken Tacos with Peach Salsa

Looking for a meal that's ready in under an hour?! You have to try these Baked Chicken Tacos with Peach Salsa! They're ridiculously easy to make, and you only need a few fresh ingredients!
5 from 1 vote
Print Recipe Pin Recipe Share on Facebook
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine American, Mexican
Servings 4
Calories 204 kcal

Equipment

  • 12" Cast Iron Skillet

Ingredients
  

  • 1 Pound Chicken Breast
  • 2 Cups Cherry Tomatoes
  • 2 Peaches, Roughly Chopped
  • ¼ Cup Fresh Cilantro
  • 1 Lime, Juiced
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Salt
  • ¼ Teaspoon Garlic Powder
  • ¼ Teaspoon Black Pepper

Instructions
 

  • Start by adding roughly chopped peaches, cherry tomatoes, cilantro, and lime juice into a food processor. Pulse a few times, then add garlic powder, salt, olive oil, and black pepper. Pulse a few more times until it's a chunky consistency.
  • Next add chicken breast to a greased cast iron skillet. (I use coconut oil.)
  • Pour the peach salsa over the chicken breast until it's fully covered.
  • Bake the chicken for 30 minutes at 350 degrees.
  • Once the chicken is done, carefully remove it from the oven. Transfer everything into a large mixing bowl and shred the chicken with two forks.

Notes

Helpful Tips

  • Be very careful when removing the cast iron skillet from the oven. It's heavy, and the hand get's extremely hot!
  • Shred the chicken with two forks for thicker chunks. If you want to use a hand mixer, just add the baked chicken without the salsa into a bowl. Blend the chicken until finely shredded then stir back in the salsa.
  • Make sure the chicken is completely covered with salsa before baking.
  • If you don't have a cast iron skillet, you can use a medium sized ceramic casserole dish.
  • Don't puree the salsa mixture, use the "pulse" setting on your food processor to break it down into a chunky mixture.
  • If you use thin cut chicken breast it will cook faster! Check it after about 20 minutes.

Serving suggestions

The great thing about this recipe is that it's very versatile! You can use this mixture in tacos, burritos, or even a taco bowl. My favorite gluten-free tortillas are made by the brand Siete. Before serving, toast them in the oven for 2-3 minutes. If you don't heat them up, they will break when you fold them. I listed a few topping ideas below!
  • Fresh Cilantro
  • Lime Juice
  • Black Beans
  • Rice
  • Hot Sauce
  • Cauliflower Rice
  • Avocado
  • Guacamole

Nutrition

Serving: 1gCalories: 204kcalCarbohydrates: 10gProtein: 26gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 73mgSodium: 721mgPotassium: 729mgFiber: 2gSugar: 8gVitamin A: 644IUVitamin C: 23mgCalcium: 19mgIron: 1mg
Keywords baked chicken tacos, easy baked chicken tacos, gluten-free tacos, peach salsa, peach salsa tacos, shredded chicken with salsa
Did you make this recipe?Tag @freshwaterpeaches on Instagram!

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Comments

  1. Carissa

    5 stars
    These were DELICIOUS! I couldn’t find the Siete tortillas so I used mini corn tortillas.

    Reply

    • Mariah Mandile

      Awesome!! So glad you liked it. (:

      Reply

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