Why I Love This Recipe

These Grilled Chicken Tacos with Jalapeño Peach Salsa are everything I want in a summer dinner. The juicy, fajita-seasoned chicken is grilled until perfectly charred, then tucked into warm tortillas for an easy meal that’s packed with flavor. My favorite part is the fresh peach jalapeño salsa. The ripe peaches add natural sweetness while the jalapeños, cilantro, and fresh lime juice bring just the right amount of heat and brightness. The combination is fresh, colorful, and tastes like summer in every bite, making these tacos just as perfect for a quick weeknight dinner as they are for serving friends and family.

Enjoying The Leftovers

Leftover chicken is delicious tucked into quesadillas, served over rice bowls, or tossed onto a salad. The peach salsa is also great with grilled fish, shrimp, or tortilla chips, making it easy to enjoy every last bite.

Storing

Store the grilled chicken, peach salsa, and tortillas separately in airtight containers. The chicken will keep for up to 4 days in the refrigerator, while the salsa is best enjoyed within 2 days for the freshest flavor and texture.

Reheating

Serve the tacos with extra peach jalapeño salsa, sliced avocado, crumbled cotija cheese, and fresh cilantro. Add a squeeze of lime just before serving, and pair with tortilla chips, Mexican rice, or black beans for a complete meal.

A bowl of salsa that has cut up peaches, jalapeños, red onion, & chopped cilantro.
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Grilled Chicken Tacos With Jalapeno Peach Salsa

These Grilled Chicken Tacos with Jalapeño Peach Salsa are filled with juicy fajita-seasoned chicken and topped with a fresh peach salsa made with ripe peaches, jalapeños, cilantro, and lime. They're an easy summer taco recipe that's bursting with sweet, smoky, and spicy flavors, making them perfect for weeknight dinners, taco nights, or backyard gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
US M
Servings 4

Ingredients

For the chicken
  • 1 lb thinly sliced chicken breast
  • 1 tbsp olive oil
  • 1 packet chicken fajita seasoning
Peach jalapeño salsa
  • 3 small ripe peaches, diced
  • 2 small jalapeños, seeds removed & finely minced
  • 1/4 medium red onion, finely diced
  • Juice of ½ lime
  • 2 tbsp chopped cilantro
  • Salt to taste
For serving
  • Small corn or flour tortillas, warmed
  • Sliced avocado
  • Sour cream
  • Cotija cheese
  • Extra cilantro
US – M

Instructions

  • Add the thinly sliced chicken to a cutting board, then drizzle with olive oil and sprinkle with the fajita seasoning. Rub the oil and seasoning into both sides of the chicken to coat evenly.
  • Preheat a hot skillet or cast iron grill over medium-high heat, add a drizzle of oil, then cook the chicken for 3–4 minutes per side, or until cooked through and slightly golden.
  • To make the salsa, combine the diced peaches, jalapeño, red onion, lime juice, cilantro, and a pinch of salt in a small bowl. Taste and adjust with more salt or lime juice as needed.
  • Add the cooked chicken to warm tortillas, then top with the peach jalapeño salsa, avocado, a dollop of sour cream, a sprinkle of cotija cheese, extra cilantro, and a squeeze of lime juice. Enjoy!

Equipment

mixing bowls
cutting board

Nutrition Per Serving

Calories: 378kcal | Carbohydrates: 34g | Protein: 28g | Fat: 15g | Fiber: 8g