Live on the blog today is an explosion of flavor and culture created with one fruit in mind: peaches. During the summer with all the surplus of fruit around here we often use it in cooking, and the more we use it the more fun ideas we find. We think this is one of the best recipes yet, starting at the bottom and working our way up to the top of the tacos with recipes for each step.

Chili Lime Chicken Rub

The chili lime chicken rub recipe is a combination of feisty flavors that go well together and are perfect in the tacos for the extra mile. This rub can be used 30 minutes prior to grilling, or as a “marinade” for 8 hours to overnight.

Ingredients:

2 tablespoons olive oil

1 teaspoon chili powder

1/2 teaspoon chipotle chili powder

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

3/4 teaspoon salt

1/4 teaspoon pepper

1 teaspoon brown sugar

1/8-1/4 teaspoon cayenne pepper

fresh-squeezed lime juice from 1 lime (about 2 tablespoons)

Lime zest from 1 lime

Instructions:

Whisk all the above ingredients together and rub evenly all over chicken breasts. For most delicious result let sit for several hours or refrigerate overnight.
Grill: Heat grill to about medium heat and proceed to grill as normal, ie 6-7 minutes per side. This may vary depending on whether you prefer chicken blackened or browned, this step is to be done however you prefer. (Inserted thermometer should read 155°)
Remove from grill and allow chicken to cool several minutes before slicing.

Grilled Peach Salsa

For those of you who aren’t used to eating fruit with tacos let us just say, try it. We were blown away by how delicious it is. This is a pretty simple salsa that you’ll want to make a little while before eating, especially as it is best chilled. Its also fabulous with tortilla chips.

Ingredients:

(6) peaches, peeled and halved

1 large red bell pepper, seeded and quartered

½ small red onion, peeled and cut in half (2 quarters)

1 jalapeño, whole

½ c. loosely packed cilantro, finely chopped

1 T. lemon juice

¼ tsp ground ginger

¼ tsp ground cumin

salt and pepper to taste

olive oil

Instructions:

Grease grill and heat to medium heat.
Drizzle red onions, red bell peppers and jalapeño lightly with olive oil and thread onto skewers separately; onions on some and peppers on others. (wooden skewers should be soaked about 30 minutes beforehand)
Working in batches, or as needed depending on grill size, grill vegetables at medium heat until tender and lightly charred all over. This will be approximately 12 minutes for onions, 6 minutes for the peppers while turning occasionally, and about 3 minutes per side for the peaches.
If the grate on your grill doesn’t come with a finer option grill peaches on wire mesh basket like the kind that would be used with vegetables. Peaches will caramelize slightly in the heat.
Once cool enough to handle, dab off any extra oil with paper towels and chop the fruit and vegetables, leaving some of the Jalapeño seeds if you prefer heat. Toss everything in large bowl with spices and lime juice. It is best chilled.

Chili Lime Chicken Tacos

Here’s where the whole beautiful mixture gets put together for a stunning display of the best flavors Cali-Mex boasts. The flavors work together very well, and with the peach salsa on top it brings together what could well be considered the perfect summertime supper.

Ingredients:

1 recipe of the Chili Lime Chicken
1 recipe Grilled Peach Salsa
4 flour tortillas or 6-8 corn tortillas
½ c favorite cheese

Avocado Crema Recipe

Ingredients:

1 medium avocado
½ c sour cream
2 T mayo
1 T lime juice
½ tsp. salt
¼ tsp each, ground cumin and garlic powder

Ingredients:

Add all the crema ingredients to blender, blend until smooth and refrigerate until needed. It is better made approximately 4 hours ahead of time to chill for while.
Melt cheese on tortilla, top with Chili Lime Chicken, Peach Salsa, and then follow up with Avocado Crema.

Enjoy!