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Zesty Peach BBQ Chicken Tacos with Fresh Salsa
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts
  • 3/4 cup BBQ sauce
  • 1/2 cup peach preserves
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 8 small corn tortillas
  • 2 ripe tomatoes, diced
  • 1/4 red onion, diced
  • 1/4 cup chopped cilantro
  • 1 jalapeño, seeded and diced
  • 1/2 teaspoon salt

Instructions
 

  • Place the chicken breasts in the slow cooker. In a bowl, stir together the BBQ sauce, peach preserves, lime juice, chili powder, garlic powder, and salt until smooth.
  • Pour the sauce mixture over the chicken and turn the pieces to coat evenly.
  • Cover and cook on low for 6 hours until the chicken shreds easily with two forks.
  • Shred the chicken directly in the slow cooker and stir it into the sauce to absorb the flavors.
  • In a separate bowl, combine the diced tomatoes, red onion, cilantro, jalapeño, and a pinch of salt to make the fresh salsa.
  • Warm the corn tortillas and fill each one with a scoop of the peach BBQ chicken followed by a spoonful of salsa.

Notes

Warm the tortillas on a dry skillet for better texture and to prevent tearing. If the sauce thickens too much after shredding, stir in a splash of water to loosen it. Leftovers keep well in the fridge for two days and reheat gently on the stove with a little extra BBQ sauce to restore moisture.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Mixing Bowl