Boneless, skinless chicken breasts are not my favorite protein. I prefer my meat the way it came -- on a bone and with skin. They do have their place in some recipes. . . tacos anyone? And it's peach season, tickle your taste buds with this seasonal dynamic duo!
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Ingredients
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/8 teaspoon cayenne pepper
1 pound boneless skinless chicken breasts
1 1/2 teaspoons rendered lard or bacon grease
3/4 cup diced peaches
1/2 cup diced avocado
1/2 cup chopped tomato
1/3 cup chopped Vidalia onion
1 1/2 tablespoons fresh squeezed lime juice
1 tablespoon minced jalapeno pepper
1/4 teaspoon sea salt
6 (6-inch) non gmo corn tortillas
Preparation
In a small bowl mix together the first 4 ingredients. Rub over the chicken breasts. Melt the lard or bacon grease in a cast iron skillet over medium heat. Add chicken and cook 4-5 minutes per side or until just cooked through.
Remove from pan and let rest for 5 minutes. Cut into 1/4″ slices.
While the chicken is cooking combine peaches and next 6 ingredients. Stir well.
Heat tortillas according to package directions; fill with chicken and top with the salsa.
