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Tacos are a culinary delight loved around the world, and our Spicy Chicken Tacos with Sweet Peach Slaw are a perfect example of how this versatile dish can be elevated to new heights. Imagine sinking your teeth into a warm tortilla filled with succulent marinated chicken, bursting with heat and flavor, balanced beautifully by a refreshing and sweet peach slaw. This dish not only tantalizes the taste buds but also celebrates the harmony of spicy and sweet, making it a standout choice for any meal.

Chicken Tacos with Peach Slaw

Discover the perfect blend of spicy and sweet with our Spicy Chicken Tacos topped with Sweet Peach Slaw! This quick and easy recipe showcases succulent marinated chicken in a warm tortilla, complemented by a refreshing peach slaw. Ideal for casual gatherings or busy weeknights, these tacos bring together vibrant flavors and textures that promise to delight your palate. Elevate your taco night with this delicious dish that is sure to impress family and friends alike!
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Ingredients
  

For the Chicken:

1 lb boneless, skinless chicken thighs

2 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

Juice of 1 lime

For the Peach Slaw:

1 large ripe peach, diced into small cubes

2 cups green cabbage, finely shredded

1/2 cup red cabbage, finely shredded

1/4 cup fresh cilantro, chopped

1 tablespoon honey

1 tablespoon apple cider vinegar

Salt and freshly ground black pepper, to taste

For Assembly:

8 small corn tortillas

Lime wedges, for serving

Extra cilantro for garnish (optional)

Instructions
 

Prepare the Chicken:

    - In a medium-sized bowl, whisk together the olive oil, chili powder, ground cumin, smoked paprika, garlic powder, lime juice, salt, and pepper until well combined.

      - Add the chicken thighs, ensuring each piece is thoroughly coated in the spice mixture. For the best flavor, let the chicken marinate at room temperature for at least 30 minutes, or refrigerate for up to 2 hours for deeper flavor infusion.

        Make the Peach Slaw:

          - In a large mixing bowl, combine the diced peach, shredded green cabbage, shredded red cabbage, and chopped cilantro. Toss the ingredients gently to mix.

            - In a small bowl, whisk together the honey, apple cider vinegar, salt, and pepper to create a dressing. Pour this dressing over the peach and cabbage mixture, then toss everything until evenly coated. Set aside to allow the flavors to meld.

              Cook the Chicken:

                - Preheat a grill or a skillet over medium-high heat. Once the cooking surface is hot, place the marinated chicken thighs onto it. Cook for approximately 6-8 minutes per side, or until the chicken is well browned and the internal temperature reaches 165°F (75°C). Remove the chicken from the heat and let it rest for at least 5 minutes to retain its juices.

                  Warm the Tortillas:

                    - In the meantime, warm the corn tortillas on a dry skillet over medium heat for about 30 seconds on each side, or until they become pliable and slightly golden. Keep them covered to maintain warmth.

                      Assemble the Tacos:

                        - After resting, slice the grilled chicken into thin strips. Take each tortilla and fill it with a few strips of chicken. Top generously with the sweet peach slaw.

                          Serve:

                            - Garnish your tacos with extra cilantro if desired, and provide lime wedges on the side for an added zesty kick when squeezed over the tacos.

                              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4

                                - Presentation Tips: Serve the tacos on a vibrant platter, and sprinkle extra cilantro for an elegant touch. Arrange lime wedges around the platter for a bright visual appeal.