It's Taco Tuesday!
The kids have been taking Taco Tuesday very seriously around here ever since they first saw The LEGO Movie with their Uncle Michael. If you have yet to see it, spare yourself the migraine and just know that the LEGO characters are obsessed with eating their free tacos on Taco Tuesday. So, every Tuesday morning since this wonderful film came into our lives, Matthew wakes up and announces for all to hear: "It's Taco Tuesday!" Emma has now picked up on the habit and names the days of the week as follows:
Sunday, Monday, Taco Tuesday, Wednesday, Thursday, Friday, and Saturday!
Paul is obsessed with tacos and Mexican food in any form, so he has championed the cause for Taco Tuesday in our household. And thus, it was decreed that every Tuesday, tacos will be served. Of course, we can play around with what kind of tacos grace the dinner table. Thus enters this seasonal recipe for Peach Chipotle Chicken Tacos.
Chipotle pepper pairs very well with sweet fruit and vegetables. One of our favorite dishes is this sweet potato and chorizo enchiladas that uses chipotle spice in the filling. When I saw this recipe for Chipotle Peach Tacos, I knew that this would be a fabulous combination! The sweetness of the fruit helps temper the bite of the peppers making a sauce that is a little more gentle to little palates. However, do know that the sauce does not taste like dessert! The end result is definitely on the savory side of things.
However, for me, the hero of the meal was the red cabbage slaw with lime vinaigrette. It tasted so fresh and bright and made a perfect compliment to the spicy taco meat! I wanted to eat the entire bowl by myself! Paul said his favorite part was the slaw too, which was definitely a surprise since he prefers to avoid salad. We all enjoyed this healthy take on tacos for our weekly Taco Tuesday. Try making it before all the peaches disappear for another 10 months!
Chipotle Peach Chicken Tacos
adapted from Heather Cristo
For the Chicken:
¼ cup vegetable oil
1 yellow onion, roughly chopped
1 garlic clove, minced
¼ cup chipotle chili in adobo
2 ripe peaches, chopped
1 (15 ounce) can of tomato sauce
1 tablespoon vegetable oil
2 pounds boneless, skinless chicken breasts
For the Slaw:
3 cups red cabbage very thinly shaved
1 ripe peach, thinly slided
½ cup cilantro, leaves and stems
2-3 green onions, sliced
2 jalapenos, sliced and pickled - I used the method from this recipe
2 tablespoons fresh lime juice
1 tablespoon cider vinegar
1-2 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
2 peaches, very thinly sliced
Cotija cheese, crumbled
In a large pot over medium heat add the vegetable oil and the onion. Saute for 5 minutes until soft and tender then add the garlic and cook for another 2 minutes. Add the chipotle chili and sauce and the peaches and stir for a few minutes. Add the tomato sauce and cook on low heat for 20 minutes.
Transfer the sauce to the jar of a blender and puree on high until smooth. Return to the pot and add the chicken breasts. Turn the heat to low and cook the chicken in the sauce until it is cooked through. When cooked, remove the chicken from the pot and transfer it to a cutting board. Shred the chicken and return to the pot. Taste the mixture and adjust seasoning. Keep on low heat so it stays warm.
While the chicken is cooking, make the slaw. In a large bowl, combine the cabbage, peaches, cilantro leaves, green onions, and pickled jalapenos (removed from their pickling liquid). In a separate, smaller bowl, whisk together the lime juice, vinegar, honey, salt, pepper, and oil. Pour over the slaw and toss to combine.
Serve the chicken over warm tortillas, top with a generous portion of slaw, and sprinkle with cheese and additional peaches if desired. Enjoy!