Instructions
Step 1: In a bowl, whisk together olive oil, lime juice, cilantro, garlic, chili powder, salt, and pepper. Add chicken and marinate for at least 30 minutes.
Step 2: While the chicken marinates, prepare the peach salsa. In a medium bowl, combine peaches, red bell pepper, red onion, cilantro, lime juice, and salt. Toss and refrigerate until ready to use.
Step 3: For the crema, stir together sour cream, sriracha, and lime juice in a small bowl. Chill until serving.
Step 4: Heat a grill or skillet over medium-high heat. Cook the marinated chicken for 5-6 minutes per side, or until fully cooked. Let rest, then slice.
Step 5: Warm the tortillas and assemble the tacos with sliced chicken, peach salsa, and a generous drizzle of sriracha crema.
Step 6: Garnish with fresh cilantro and lime wedges. Serve immediately.
Storage Information
Store leftover components separately in airtight containers. Chicken and salsa can be refrigerated for up to 3 days. The sriracha crema keeps for 5 days. Reheat chicken gently before assembling tacos again. Not suitable for freezing due to fresh salsa.
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