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Honey-Mustard Chicken Tacos
with corn and peach salsa

Active: 35 minTotal: 1 hr 5 min
20140901 chicken taco corn peach salsa nm 04.jpg?ixlib=rails 2.1

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

Servings:
4
Metric
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

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Make honey-mustard marinade - Mix together honey, Dijon, soy sauce, apple cider vinegar, oil, and paprika. Season with salt and pepper.
  2. 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)
  3. Green onions / Corn / Peaches - Prep as directed. (Can be done up to 3 days ahead)
  4. 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)
  5. Tortillas - Wrap in foil.

Make

  1. 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.
  2. 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.
  3. Let chicken rest for ~5 minutes. Chop into bite-sized pieces and toss with second part of the marinade.
  4. Set out your taco bar of tortillas, chicken, and salsa and let everyone assemble their own tacos!
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Reviews

This meal has 40 reviews

Maybe the chicken didn't marinate long enough, but it didn't really have a flavor. Liked the salsa, though!

By: Amy
Posted: Jun 01, 2016
Diet: Original

Great!

By: Julie-Ann
Posted: Sep 11, 2015
Diet: Original

Surprisingly good. I was a little leery of the honey mustard for tacos, but it worked!

By: Angela
Posted: Sep 04, 2015
Diet: Original

Did not do the salsa but the chicken was fantastic. Used left over red cabbage and carrot slaw from previous recipe to go with it.

By: Brad
Posted: Sep 01, 2015
Diet: Gluten-free

Great for leftovers. Lost a little flavor the next day. Next time, we'll make a little extra marinade to drizzle on the leftover tempeh.

By: Monica
Posted: Aug 31, 2015
Diet: Vegetarian

Our first tempeh experience!

By: Kate
Posted: Aug 25, 2015
Diet: Vegetarian