INGREDIENTS:
For Tacos:
2 boneless, skinless chicken breasts
1 tsp extra virgin olive oil
pinch salt and pepper
1/4 tsp ground cumin
8-12 corn tortillas
For Garnish:
1 cup Dickey Farms Peach Salsa
1 ear corn, kernels removed
2 tbsp Cotija Cheese
1/4 cup Cilantro, chopped
1 lime, cut into wedges
INSTRUCTIONS:
Preheat grill to medium, clean grill surface and brush with oil.
Prepare chicken breasts by lightly coating with olive oil and sprinkling salt, pepper, and cumin. Allow chicken to sit at room temperature for about 15 minutes.
Place chicken breasts in the center of the hot grill, close the lid, and set a timer for 3-5 minutes.
Turn the outside grill burners to medium and center grill burner to off. This creates indirect heat under the chicken and allows it to bake like it's in an oven.
Open the grill lid and flip the chicken breasts. Continue cooking until chicken reaches an internal temperature of 165°F.
Warm the tortillas and thinly slice the chicken breast to place among them. Top with peach salsa, fresh corn, cotija cheese, cilantro, and lime wedges.
Enjoy!
*Recipe from The Kitchen Girl
