Inspired by Michigan summers, these cherry chicken tacos have a fantastic balance of sweet and savory. The lime sour cream lends the perfect touch of bright citrus flavor to these chicken tacos.
Michigan summers call for tons and tons of sweet, juicy cherries. There is a festival in northern Michigan celebrating this fruit and when I think cherries, I think Michigan summers. It could be because I’m born and raised here, but I think the best cherries come from Michigan.
The sweetness of the black cherries pairs perfectly with the gentle spiciness of green chilies and chili powder spiced chicken. A bit of sour cream flavored with lime juice brightens up the entire situation. It’s a Michigan summer stuffed into a taco.
All you need to make this truly perfect is some Michigan craft beer and a pontoon boat on one of Michigan’s many beautiful lakes.
I’m teaming up with Old El Paso™ this year to bring you lots of fresh and easy recipes throughout the year. I have some great ideas using Old El Paso products and I can’t wait to share them with you.
Instead of traditional flour tortillas, I use Old El Paso’s genius Soft Tortilla Taco Boats for these chicken tacos. The taco boats make filling and holding onto the taco so much more doable. As you know, I’m all about anything that makes my life simpler. They’re great for kids, too — much easier for littler hands to handle.
PS: Any Amazon Prime Pantry fans out there? I’m definitely a fan…and I love that I can get Taco Boats delivered straight to my door. You can also get the green chilies you need for this recipe through Prime Pantry.
Next time you see sweet cherries at the grocery store, pick up extra for these tacos. You won’t be sorry. Purchase another pound or two and make this galette too. Cherry everything!
More creative ways to fill a taco:
There are lots of ways to fill a taco so why to limit yourself to ground beef or chicken? Try a few of these for exciting alternatives.
- Cauliflower tacos with chickpeas
- Vegan tacos with roasted carrots, mushrooms, quinoa, and black beans
- Shrimp tacos with avocado, mango, and pineapple salsa
- Easy vegetarian taco cups
- Slow cooker shredded chicken for tacos
- Homemade taco seasoning. Make sure you take a look at this popular recipe–you’ll never go back to pre-made seasoning packets.
For Cherry Chicken Filling:
- 1.25 – 1.5 pounds boneless skinless chicken breast, cut into cubes
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon chili powder
- 1 teaspoon extra virgin olive oil
- 1 small yellow onion, diced
- 3 cups (approximately 1.5 pounds) pitted and halved fresh sweet cherries
- 1 can (4.5 ounces) Old El Paso Chopped Green Chiles
- 1 teaspoon fresh lime juice
For Lime Sour Cream:
- 3/4 cup sour cream
- 1 teaspoon lime juice
- 1 teaspoon lime zest
For Taco Boats:
- 1 package (6.7 oz.) Old El Paso Soft Tortilla Taco Boats (8 taco boats)
- Fresh shredded lettuce for topping
- Additional lime zest if desired
- Sprinkle chicken evenly with salt, pepper, and chili powder.
- In a large skillet over medium high heat, heat oil. Add chicken and saute until cooked through and golden brown (5-7 minutes). Remove chicken to a plate, reduce heat to medium and add onions. Cook until translucent, about 4 minutes. Add chilies and cherries and continue to cook for 10-15 minutes or until cherries start to break down. Reduce heat to medium-low if necessary to prevent cherries from burning. Return chicken to pan and stir to combine. Add lime juice, stir to combine.
- Meanwhile, prepare lime sour cream by mixing sour cream, lime juice, and lime zest in a small bowl.
- When ready to serve, warm Old El Paso Soft Tortilla Taco Boats as directed on package. Fill each of the 8 boats evenly with chicken and cherry mixture, followed by lime sour cream and lettuce. Serve immediately.
- Make sure to zest your limes before juicing them! You’ll need the zest for the lime sour cream, and it’s also great sprinkled on top before serving.
- Watch the cherry mixture carefully as it cooks. If it looks like it is drying up or starting to burn, turn down the heat. If it gets too dry, you can also add a small amount of water (a tablespoon at a time).
Nutrition Information:Yield: 4 Serving Size: 2 tacos
Amount Per Serving: Calories: 681Total Fat: 23gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 297mgSodium: 673mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 101g
Husband’s take: I’ll be real, folks. I was a little nervous. Ben is a pretty good sport when it comes to trying new recipes but when I start doing stuff like adding fruit to tacos, he does tend to get a little hesitant. He’s pretty true to our favorite taco meat and traditional fillings. He really loves these taco boats, though. I asked him about 5 times because I didn’t believe him at first.
Changes I would make: None!
Disclosure: I’m excited to partner with Old El Paso this year to bring you fresh and flavorful recipes. Thank you for supporting Rachel Cooks by reading about brands we love and use in our own home.