Honey-Mustard Chicken Tacos
with corn and peach salsa
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!
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Proteins
Cuisines
Ingredients
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
Nutrition Facts
Amount Per Serving
Calories
455
Just a moment...
% Daily Value
Total Fat
12g
18%
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Saturated Fat
2g
12%
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Trans Fat
0g
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Cholesterol
76mg
25%
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Sodium
688mg
29%
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Total Carbohydrate
57g
19%
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Dietary Fiber
4g
18%
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Sugars
19g
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Protein
33g
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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!
Nutrition Facts
Amount Per Serving
Calories
455
Just a moment...
% Daily Value
Total Fat
12g
18%
Just a moment...
Saturated Fat
2g
12%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
76mg
25%
Just a moment...
Sodium
688mg
29%
Just a moment...
Total Carbohydrate
57g
19%
Just a moment...
Dietary Fiber
4g
18%
Just a moment...
Sugars
19g
Just a moment...
Protein
33g
Just a moment...
Reviews
Ratings
43 reviews
Made both tempeh and rotisserie chicken tacos- chicken were voted bette by the family. Used celery instead of onions in the amazing peach salsa. Added avocado and served corn on the cob on the side. Good easy meal.
0 HelpfulDelicious tacos. Used frozen corn instead, which worked fine, although I didn't measure and it was out of proportion to the peaches. The marinade was great.
0 HelpfulMaybe the chicken didn't marinate long enough, but it didn't really have a flavor. Liked the salsa, though!
0 Helpful