Peach Salsa Chicken Tacos are easy to prepare and can be served with tortillas, rice bowls, or on a salad! They're ready in under an hour which makes this a great recipe for busy weeknights!
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Why You'll Love This Recipe
Peach Salsa Tacos are a simple and easy recipe that you can enjoy all spring and summer long!
To save on prep time, I use a food processor to make the fresh peach salsa. Just pulse a few times to create a chunky consistency then pour over the chicken and bake in a casserole dish.
The juicy chicken is bursting with flavor, and I love that you only need a few fresh ingredients to make it.
Plus, this recipe is naturally gluten-free and dairy-free!
🍴Ingredient Notes
- Chicken Breast - Any style of boneless chicken breast will work for this recipe. (Thicker cuts will require more time in the oven.)
- Cherry Tomatoes - Any small tomato will work with this recipe!
- Juicy Peaches - You'll need two ripe peaches.
- Olive Oil - You could also swap with avocado oil.
- Fresh Cilantro - Cilantro gives this dish and extra layer of flavor. There's nothing better than fresh herbs in the summer!
- Lime Juice - You'll need the juice from one lime or 2-3 key limes.
- Seasoning - For additional flavor, I use salt, black pepper, and garlic powder.
- Tortillas - Siete Almond Flour and Siete Cassava Flour tortillas are my favorite, but you can also use corn tortillas.
Recipe Variations
- To give this dish a little heat, add in diced jalapeno to the salsa.
- Serve over rice or on salad instead of with tortillas.
- Add diced red onion or grilled corn into the salsa.
🍴Step by Step Instructions
Step 1: Homemade Peach Salsa
Start by adding roughly chopped peaches, cherry tomatoes, cilantro, lime juice, garlic powder, salt, olive oil, and black pepper into the food processor. Pulse a a few times until it becomes a chunky salsa consistency.
Step 2: Bake Peach Salsa Chicken
Next, add chicken breast into a small casserole dish. Pour the peach salsa on top of the chicken until it's fully covered.
Bake the chicken for 30-40 minutes at 375 degrees.
Step 3: Shred Baked Chicken
Finally, remove the baked chicken from the casserole dish and place in a large bowl. Shred with a hand mixer or two forks then add it back into the salsa and stir well.
Serve with warm tortillas and your favorite taco toppings!
Helpful Tips
- Shred the chicken with two forks for thicker chunks. Use a hand mixer to save time - just add the baked chicken without the salsa into a bowl. Blend the chicken until finely shredded then stir back into the salsa.
- Make sure the chicken is completely covered with salsa before baking.
- 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 a thicker cut of chicken breast it will cook require more time in the oven. Usually, 35-40 minutes is perfect.
Taco Topping Ideas
- Fresh Cilantro
- Chopped Romaine Lettuce
- Lime Wedges
- Black Beans
- Diced Jalapeno
- Hot Sauce
- Creamy Cilantro Rice
- Avocado or Guacamole
How to store leftovers
Store leftovers in a glass container in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze for 2-3 months in a freezer safe container.
Defrost on the counter and re-heat when you're ready to serve!
More Healthy Chicken Recipes!
After you make these Baked Peach Salsa Chicken Tacos, make sure to leave a comment & rate the recipe!
Recipe Card
Baked Peach Salsa Chicken Tacos Recipe
Equipment
- 1 Small Casserole Dish
Ingredients
- 1 Pound Chicken Breast
- 1 Cup Cherry Tomatoes
- 2 Peaches, Roughly Chopped
- ¼ Cup Fresh Cilantro
- 1 Lime, Juiced You can also use 2-3 key limes.
- 1 Tablespoon Olive Oil You can also use avocado oil.
- 1 Teaspoon Salt
- ½ Teaspoon Garlic Powder
- ¼ Teaspoon Black Pepper
Tortillas
- 6-8 Warm Tortillas I used Siete Almond Flour Tortillas and Cassava Flour Tortillas.
Instructions
- Start by adding roughly chopped peaches, cherry tomatoes, cilantro, lime juice, garlic powder, salt, olive oil, and black pepper into the food processor. Pulse a a few times until it becomes a chunky salsa consistency.
- Next, add chicken breast into a small casserole dish. Pour the peach salsa on top of the chicken until it's fully covered.
- Bake the chicken for 30-40 minutes at 375 degrees.
- Finally, remove the baked chicken from the casserole dish and place in a large bowl. Shred with a hand mixer or two forks then add it back into the salsa and stir well.
- Serve with warm tortillas and your favorite taco toppings!
Notes
Expert Tips
- Shred the chicken with two forks for thicker chunks. Use a hand mixer to save time - just add the baked chicken without the salsa into a bowl. Blend the chicken until finely shredded then stir back into the salsa.
- Make sure the chicken is completely covered with salsa before baking.
- 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 a thicker cut of chicken breast it will cook require more time in the oven. Usually, 35-40 minutes is perfect.
How To Store Leftovers
Store leftovers in a glass container in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze for 2-3 months in a freezer safe container. Defrost on the counter and re-heat when you're ready to serve! ** See full post for step by step photos and more helpful tips!Nutrition
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Carissa
These were DELICIOUS! I couldn’t find the Siete tortillas so I used mini corn tortillas.
Mariah Mandile
Awesome!! So glad you liked it. (: