Next Level Grilled Chicken Tacos with Fresh Fig & Plum Salsa
Chicken Tacos just got an upgrade with a fabulous bright and tasty colorful salsa! Summertime means grilling outdoors - this summer fruit salsa has gorgeous hues and bright flavors!
Servings: 6 servings
Equipment
- 1 outdoor grill or grill pan (preferably cast iron)
Ingredients
Chicken:
- 1 pound chicken tenderloins tendons removed
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon ground kashmiri chiles (or half paprika; half cayenne pepper)
- 1/4 teaspoon chipotle pepper (ground dried chipotle peppers) more if you like spicy
- 1/4 teaspoon sea salt
Fresh Fig & Plum Salsa:
- 8 medium fresh figs ripe Mission Figs, or your favorite
- 2 large ripe plums use on red and one black (for color contrast)
- 1 teaspoon extra virgin olive oil
- 2 teaspoons balsamic vinegar without caramel color
- 2 teaspoons pure cane sugar
- 3/4 teaspoon fresh rosemary leaves finely chopped
- 1/4 cup sweet Vadalia onion peeled, 1/4" dice
- 1 tablespoon scallions minced
- 1 teaspoon garlic peeled and finely grated or minced
- 2 pinches chipotle pepper or to taste
Finishing Flavors:
- 2 teaspoons balsamic vinegar
- 1 1/2 teaspoons raw honey
- 1 pinch sea salt
Taco:
- 6 - 8 inch corn tortillas
- 1/2 cup organic greens
- See optional ingredients below
Instructions
Marinate & Grill Chicken:
- Add chicken to a large bowl, add EVOO, stir to coat. Add Kashmiri chili powder and Chipotle pepper, stir to coat. Set aside covered in the refrigerator as you make the salsa. (Can refrigerate up to overnight.)
- Heat grill to medium high - brush grated with a neutral oil. Grill chicken at 400 degrees until undersides are very well bronzed, turn over with tongs. Reduce heat to 350 degrees and cook until just firm, and juicy, not dry; about 8 minutes total. Test with a meat thermometer - 165 degrees and remove to a clean plate. Season with 1/4 t. sea salt.
Fresh Fig & Plum Salsa:
- Cut away fig stems, wash and dry them, cut into 1/2 inch pieces. Wash and dry plums, cut in half, discard the pits. Cut plums into 1/2 inch pieces.
- In a 10" skillet add 1 t. EVOO, 2 t. balsamic vinegar, 2 t. sugar and 3/4 t. rosemary. Bring to a boil, stirring until sugar dissolves, one minute. Add HALF of the figs and plums and toss through. Remove to a to a medium sized bowl and cool to room temperature, 3 minutes.
- Add remaining figs and plums, with vadalia onions, scallions and chipotle pepper. Add remaining 2 t. balsamic vinegar, 1 1/2 t. honey and sea salt to taste, stir well. Store in a clean glass container in the refrigerator for up to 5 days. Enjoy!
Tacos:
- Warm Corn Tortillas (can blacken edges a bit holding carefully over a gas flame.)
- Cut the grilled chicken into 1/2 inch slices on the diagonal. Add a tortilla to each plate. Add organic greens on the bottom. Add optional thinly sliced watermelon radish; 2 on each tortilla.
- Top with a portion of warm chicken. Spoon a good portion of Salsa down the center. Fold and eat! Optional toppings: thinly sliced scallions and small parsley sprigs. Serve extra Salsa on the side.
Notes
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 190kcal | Carbohydrates: 21g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 202mg | Potassium: 532mg | Fiber: 3g | Sugar: 17g | Vitamin A: 1746IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 1mg