Summer is great. Seriously. And I’m not saying that because I love dripping in sweat and getting attacked my mosquitos all the time. It’s really just because of ALL THE FRESH FRUIT!!! It’s amazing. I’ll go into a grocery store with a list of a few things and come out with mountains of fruit, because I just can’t resist! But of all the fruits in the world, I really think peaches are my favorite. They’re so sweet and beautiful and versatile!
So obviously I’ve been buying massive amounts of peaches every time I hit the grocery store, and then it’s a mad dash to use them all up before they get all mushy. Peaches on pancakes, peaches for snack, peaches on salad, peaches in a fruit salad, peaches on chicken, peaches in salsa, peaches in cobbler, on brownies, on ice cream, on cupcakes, with cookies, with water, with air. ANY WAY TO GET THE PEACHES IN MY TUMMY!
Anyway, I’m a little excited about these tacos. Mostly because: peaches. Yes please. But also because of the amazing potato-based flatbreads/taco shells. They work really well actually, because—not only do they taste amazing— they actually hold together when you eat them! (*cough, cough* unlike corn tortillas)
You just blend up some stuff in your food processor*, roll out the dough, and cook the taco shells on the stovetop. Then the filling is really easy: mix up your peachy taco filling and grill your chicken. Assemble and EAT!
This is just good, wholesome food. You’ve got your good, protein-packed chicken and your calcium and potassium-rich peaches. Black beans make for great dietary fiber, and tomatoes are packed full of vitamins and minerals. So much yummy goodness.
These flavors just mesh together really, really well. I think peaches were made for Mexican flavors, because the sweetness so nicely balances out the spiciness and adds a pop of freshness!
Summer Peach Tacos
- 4 chicken breasts
- 2 fresh peaches
- 2 cups diced grape tomato
- 1/2 cup chopped cilantro
- 1 can black beans
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp cyanne pepper
- 2 tsp dried oregano
- juice of 1 lime, optional
Strain the can of black beans and rinse. Place in a bowl and add spices; stir. Add in diced tomatoes and chopped cilantro. Remove the pits from peaches (refer to video below) and spiralize. You can optionally slice the peaches instead of spiralizing. Add to the bean-tomato mixture. Optionally coat peaches in lime juice to prevent them from turning brown. Grill the chicken breasts until cooked through, then slice into long pieces. Serve chicken and bean-tomato-peach mixture over flat breads like tacos.
Potato Taco Shells/Potato Flat Breads
Makes 8 flat breads
- 2 russet potatoes
- 1 cup rice flour—plus extra for rolling
- 1/2 cup tapioca starch
- 1 tsp xanthan gum
- 2 T softened butter or coconut oil
- 1/2 tsp salt
- 1/2 tsp baking powder
Wash and chop the potatoes into quarters. Boil over medium heat until soft when poked with a fork. Remove potatoes from the water and allow to steam off and cool completely. Place cooled potatoes in a food processor* and blend until smooth. Add in rice flour, tapioca starch, xanthan gum, butter (or coconut oil), salt, and baking powder. Blend again until a ball of dough forms, adding more rice flour as needed. Sprinkle some rice flour on a piece of parchment paper. Split dough into eight equal parts. On floured parchment, press each ball of dough into an approximately 6-inch patty. Heat a small frypan and cook each flatbread, one side at a time—about 1-2 minutes on each side—until golden brown. Carefully wipe the frypan clean of rice flour after cooking each flatbread to keep flour from burning.
*Note: If you do not have a food processor, feel free to use a stand mixer or hand beaters—anything to get the potatoes mashed really well.