Peach BBQ Chicken Tacos with Fresh Peach Salsa and Pickled Peppers


Ingredients:
Peach bbq'd chicken breast sliced and glazed in peach bbq sauce, recipe follows
Fresh peach salsa
Pickled peppers
12 fresh corn tortillas
1 cup queso fresco crumbled
2 cups finely shredded cabbage
Cooking spray


Heat a skillet over medium high heat and spray with cooking spray. Warm the tortillas in batches of three on each side until heated through. Use additional cooking spray as needed to Assemble the tacos in layers, chicken first, topped with shredded cabbage, fresh peach salsa, crumble queso fresco and topped with pickled peppers. Serve immediately.


Fresh Peach Salsa:
4 Fresh peaches halved, pitted, peeled and diced
4 Scallions finely chopped
1 Iranian cucumber unpeeled, diced
4 Red radishes julienned
1/4 cup chopped fresh cilantro
Juice of one fresh lime
1 tsp sriracha
1 tbsp white wine vinegar
1 tbsp olive oil


Mix all ingredients together and season with kosher salt and freshly cracked pepper to taste.


For the peach bbq grilled chicken: Adapted from Bon Appetit
1 cup chopped peeled fresh peaches
1/2 cup ketchup
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 1/2 teaspoons adobo sauce from canned chipotle chiles in adobo 
1 tbsp Worcestershire sauce
Kosher salt and freshly ground black pepper to taste
2 Skinless, boneless chicken breasts


Combine first 5 ingredients in a small saucepan. Season lightly with salt and pepper and bring to a boil over high heat. Reduce heat to low; simmer until peaches are very soft and flavors meld, about 10 minutes. Remove pan from heat; let cool. Pour peach mixture into a blender and purée until smooth. Season to taste with salt and pepper. Place half the sauce in a medium bowl; add the chicken and turn to coat. Let marinate at room temperature for 20 minutes, or cover and chill for up to 8 hours, turning occasionally. Cover and refrigerate remaining sauce.


Prepare a grill to medium-high heat. Brush grill rack with oil. Grill chicken until browned and almost cooked through, 4-5 minutes per side. Brush on all sides with reserved sauce; grill until glazed and cooked through, 1-2 minutes per side. Slice crosswise in thin strips.

Pickled Peppers and Red Onions:

1/2 cup fresh lime juice

1/4 cup distilled white vinegar

1 tbsp sugar

1 tsp kosher salt

1 Red onion thinly sliced

1 cup thinly sliced sweet peppers or your favorite variety

1 tsp dried oregano

Whisk together the lime juice, vinegar, sugar and salt in a medium nonreactive bowl and let stand until salt and sugar dissolve.  Meanwhile peel and halve the onion and cut into 1/8 inch slices. Add the onions, oregano and peppers to the lime juice mixture and stir to combine. Cover and refrigerate for at least 24 hours and up to 2 days. Drain before serving.