for the chicken:
1 lb thinly sliced chicken breast

1 tbsp olive oil

1 packet chicken fajita seasoning


Peach Jalapeño Salsa:
3 small ripe peaches, diced

2 small jalapeños, seeds removed & finely minced

1/4 medium red onion, finely diced

Juice of ½ lime

2 tbsp chopped cilantro

Salt, to taste


For Serving:
Small corn or flour tortillas, warmed

Sliced avocado

Sour cream

Cotija cheese

Extra cilantro

1 lb thinly sliced chicken breast 1 tbsp olive oil 1 packet chicken fajita seasoning 3 small ripe peaches, diced 2 small jalapeños, seeds removed & finely minced 1/4 medium red onion, finely diced 2 tbsp chopped cilantro

1. Add the thinly sliced chicken to a cutting board, then drizzle with olive oil and sprinkle with the fajita seasoning. Rub the oil and seasoning into both sides of the chicken to coat evenly.

2. Preheat a hot skillet or cast iron grill over medium-high heat, add a drizzle of oil, then cook the chicken for 3–4 minutes per side, or until cooked through and slightly golden.

3. To make the salsa, combine the diced peaches, jalapeño, red onion, lime juice, cilantro, and a pinch of salt in a small bowl. Taste and adjust with more salt or lime juice as needed.

4. Add the cooked chicken to warm tortillas, then top with the peach jalapeño salsa, avocado, a dollop of sour cream, a sprinkle of cotija cheese, extra cilantro, and a squeeze of lime juice. Enjoy!