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.
3cups(approximately 1.5 pounds) pitted and halved fresh sweet cherries
1can (4.5 ounces) Old El Paso Chopped Green Chiles
1teaspoonfresh lime juice
For Lime Sour Cream:
3/4cupsour cream
1teaspoonlime juice
1teaspoonlime zest
For Taco Boats:
1package (6.7 oz.) Old El Paso Soft Tortilla Taco Boats (8 taco boats)
Fresh shredded lettuce for topping
Additional lime zest if desired
Instructions
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.
Notes
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).