Honey-Mustard Chicken Tacos
with corn and peach salsa

Name: Honey-Mustard Chicken Tacos
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 1 1/2 Tbsp Honey; 1 1/2 Tbsp Dijon mustard; 1 1/2 tsp Soy sauce, low-sodium; 2 tsp Vinegar, apple cider; 1 Tbsp Cooking oil; 1/4 tsp Paprika; 2 Chicken breasts, boneless & skinless, halved; 3 Tbsp + 1 1/2 Tbsp Honey-mustard marinade ((Ingredients listed separately)); 8 Whole wheat tortillas, taco-sized; 1 stalk Green onions, chopped; 2 cobs Corn, kernels of; 2 Peaches, chopped; 1 Limes, juice of; 1/2 tsp Coriander; 1/2 tsp Paprika

Active: 35 min Total: 1 hr 5 min

Original GF Paleo Vegetarian

These tacos with corn and peach salsa were some of our faves from last year so we're bring them back while peaches and corn are still in season. Enjoy!

Ingredients

Metric

Servings:

Honey-Mustard Marinade:

Honey - 1 1/2 Tbsp
Dijon mustard - 1 1/2 Tbsp
Soy sauce, low-sodium - 1 1/2 tsp
Vinegar, apple cider - 2 tsp
Cooking oil - 1 Tbsp
Paprika - 1/4 tsp

Honey-Mustard Chicken Tacos:

Chicken breasts, boneless & skinless - 2 , halved
Honey-mustard marinade - 3 Tbsp + 1 1/2 Tbsp ((Ingredients listed separately))
Whole wheat tortillas, taco-sized - 8

Corn and Peach Salsa:

Green onions - 1 stalk , chopped
Corn - 2 cobs , kernels of
Peaches - 2 , chopped
Limes - 1 , juice of
Coriander - 1/2 tsp
Paprika - 1/2 tsp

Prep

Make honey-mustard marinade - Mix together honey, Dijon, soy sauce, apple cider vinegar, oil, and paprika. Season with salt and pepper.
Marinate chicken - Halve chicken breasts, and place into a baking dish. Cover in first part of marinade and tenderize with a fork. Marinate for at least 30 minutes and up to 1 day. (Can be done up to 1 day ahead)
Green onions / Corn / Peaches - Prep as directed. (Can be done up to 3 days ahead)
Make corn and peach salsa - You can eat the corn raw, but if you prefer to cook it, just microwave it for ~1 minute. Toss together green onions, corn, peaches, lime juice, coriander, and paprika. Cover and refrigerate until ready to serve. (Can be done up to 3 days ahead)
Tortillas - Wrap in foil.

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Make

If making chicken on the grill: Preheat grill to 500F (260C) degrees, keeping one part on higher heat and another part on lower heat. Clean grates and brush with some oil. Add chicken breast halves over direct heat. Sear on each side for ~3 minutes (keeping cover closed). Move to lower heat and cook for another 2 to 3 minutes (or until chicken is cooked through) with cover closed. Warm tortillas in the grill during the last 2 to 3 minutes.
If making chicken on the stovetop: Heat a grill pan over medium-high heat. Brush pan with some oil and then add chicken to hot grill pan and sear for ~3 minutes on both sides. Lower heat and then cover with foil, cooking for another 2 to 3 minutes. Warm tortillas according to package instructions.
Let chicken rest for ~5 minutes. Chop into bite-sized pieces and toss with second part of the marinade.
Set out your taco bar of tortillas, chicken, and salsa and let everyone assemble their own tacos!

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