Peach Basil Grilled Chicken Tacos

The Rea Family

Prep time:
Cook time:
1 Rating

This makes a delicious light entrée when served as a stuffing for warm flour tortillas.
It can also be served with rice and a vegetable.


  • 4 boneless chicken breasts
  • ¼ cup Fresh Peaches, finely chopped
  • ¼ cup green onions, chopped
  • ¼ cup red bell pepper, finely chopped
  • 8 medium-sized flour tortillas
  • 4 cups red cabbage, finely shredded
  • 1/2 cup white cheddar, shredded
  • Fresh Basil Leaves, chiffonade
  • ¼ cup Peach White Balsalmic Reduction
  • ¼ cup Fresh Crush Basil Olive Oil
  • ½ tsp Garlic, finely minced
  • 1 serrano chili, finely minced
  • 1 tsp cilantro, finely minced
  • ¼ tsp Sea Salt
  • ¼ tsp Fresh Ground Pepper
  • 2 tbsp agave nectar


  1. Combine marinade ingredients in small bowl and mix well.
  2. Put chicken and marinade in ziploc bag and let marinate for a few hours.
  3. Remove chicken from marinade. Grill chicken until done. Remove from grill then slice into thin strips. Transfer to medium bowl.
  4. Add the peaches, green onions, and red bell peppers, stir to combine, and set aside for flavors to mingle.
  5. Serve with warm tortillas and top with, fresh basil, red cabbage, shredded cheese, and your favorite salsa.


Olive Oil Flavor Recommandations: persian lime

Balsamic Flavor Recommandations: prickly pear white balsamic reduction