When it’s as hot as it’s been, the last thing I want to do is heat up my kitchen by turning on my oven. This summer I’ve really embraced tacos with different fruit salsas, and we’ve eaten a lot of them. This is one of the best I’ve made – something about the combination of the corn with the spicy chicken and the salsa is just fresh and interesting. I actually made the chicken last night as the meat component to a quinoa dish and man, was it good.
Sweet & Spicy Chicken, Avocado and Corn Tacos.
adapted from How Sweet It Is
4 boneless, skinless chicken breasts, cut into cubes.
salt and pepper
2 tablespoons olive oil
1/2 cup honey
1/2 cup rice vinegar
2 tablespoons barbecue sauce
1 1/2 tablespoons soy sauce
3 garlic cloves, minced or pressed
1/2 teaspoon red pepper flakes
2/3 cup sweet corn, cut from cob
1 avocado, cut into cubes
Heat a large skillet over medium heat and coat in oil. Toss chicken cubes with salt and pepper, and cook in skillet until browned on all sides – about 10 minutes. Remove to a plate and set aside.
In a small bowl, mix together honey, rice vinegar, bbq and soy sauces, garlic and red pepper flakes. Add sauce to skillet on low heat, stirring occasionally, until sauce reduces a bit – about 5 minutes. Add chicken back to skillet, and toss to coat.
Make your tacos with heated flour tortillas, topped with chicken, corn, avocado and peach blueberry salsa.
Peach Blueberry Salsa
1 cup fresh blueberries, chopped
1 ripe peach, chopped
1/2 vidalia onion, finely chopped
1 jalapeno, seeded and chopped
the juice of one lime
salt + pepper to taste
Combine all ingredients and set aside. Try to resist eating by itself.
Fruit salsas are our friends,