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    Home » Chicken

    Baked Peach Salsa Chicken Tacos Recipe

    Published: Oct 1, 2021 · Modified: Jun 20, 2024 by Mariah Knight

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    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!

    Peach salsa chicken tacos with lime wedges and fresh cilantro sprinkled on top.

    Disclaimer: Some of the links in this post are affiliate links, which means I earn a commission if you choose to purchase through qualifying links.

    Jump to:
    • Why You'll Love This Recipe
    • 🍴Ingredient Notes
    • Recipe Variations
    • 🍴Step by Step Instructions
    • Helpful Tips
    • Taco Topping Ideas
    • How to store leftovers
    • Recipe Card
    • Want more recipes?
    • 💬 Reviews

    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

    Ingredients measured out for peach salsa chicken tacos.
    • 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.

    Peach salsa ingredients in food processor.
    Chunky peach salsa in food processor.

    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.

    Peach salsa covering uncooked chicken breast in a casserole dish.

    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!

    Shredded chicken with peach salsa in a casserole dish topped with lime and cilantro.

    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
    Peach salsa shredded chicken in tortillas with lime and cilantro.

    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!

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

    Recipe Card

    Peach salsa chicken tacos with lime wedges and fresh cilantro sprinkled on top.

    Baked Peach Salsa Chicken Tacos Recipe

    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 it a great option for busy weeknights!
    5 from 1 vote
    Prevent your screen from going dark
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    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Main Course
    Cuisine American, Mexican
    Servings 4
    Calories 205 kcal

    Equipment

    • 1 Small Casserole Dish
    • 1 Food Processor

    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

    Serving: 1ServingCalories: 205kcalCarbohydrates: 11gProtein: 25gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 73mgSodium: 728mgPotassium: 621mgFiber: 2gSugar: 8gVitamin A: 537IUVitamin C: 18mgCalcium: 20mgIron: 1mg
    Keywords baked chicken tacos, peach salsa chicken tacos, peach salsa tacos
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

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    Reader Interactions

    Comments

    1. Carissa

      January 03, 2022 at 8:43 pm

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

      Reply
      • Mariah Mandile

        January 04, 2022 at 10:28 am

        Awesome!! So glad you liked it. (:

        Reply

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