Chicken Tacos with Cherry Chipotle Salsa

Chicken Tacos with Cherry Chipotle Salsa

Shredded Chicken Tacos with Cherry Chipotle Salsa

Here’s a recipe to fall in love with – Chicken Tacos with Cherry Chipotle Salsa.

Chicken Tacos with Cherry Chipotle Salsa
Chicken Tacos with Cherry Chipotle Salsa

In this case, the Salsa steals the show. The Cherry Chipotle Salsa is deep, earthy, & smokey with just a bit of a bite. The caramelized onions add depth and those the cherries (I used the big, sweet ones, but any cherry will be good) add a touch of sweetness to play off the Chipotle.

Since the Salsa is really the star, and takes a bit of time, I kept the Chicken Taco Filling simple and straight forward. There’s a lot of room to play with flavors of the chicken.

Chicken Tacos with Cherry Chipotle Salsa
Chicken Tacos with Cherry Chipotle Salsa

I tossed cooked, shredded chicken (any leftover or rotisserie) with my home-made taco seasoning but a store-bought packet will work, too. If you wan to get fancier, try my shredded Chicken Tinga (which I think should always be in your freezer – yeah, it’s that good and make ahead) or my Instant Pot Chicken Tinga.

As long as you’ve gotten a good price on the key ingredients (like buying the chicken & cherries on sale) you’ll probably find that the biggest potential for savings is how you serve these and what you bring to the table. A taco or tostada and a few sides will help stretch the meal whereas a big ol’ burrito will need a lot more filling. We had a bit leftover – it made wonderful quesadillas. The salsa will freeze well if there’s any left.

Chicken Tacos with Cherry Chipotle Salsa
Chicken Tacos with Cherry Chipotle Salsa

Chicken Tacos with Cherry Chipotle Salsa

  • Servings: 4 - 6
  • Difficulty: easy
  • Print

Note: this recipe uses precooked chicken. If you don’t have any, poach boneless chicken breasts (about a pound to a pound and a 1/4) in barely simmering water for about 10 minutes, until done, remove and shred when cool enough to handle.

Cherry Chipotle Salsa

  • 2 tablespoons olive oil
  • 1 onion, cut in half, pole to pole, then into thin slices, pole to pole
  • 1 teaspoon sugar
  • 2 cups cherries, pitted (if large, roughly chop)
  • 1 chipotle chili in adobo from a can of Chipotles in Adobo, or to taste, chopped
  • 2 cloves garlic, finely chopped
  • 3 tablespoons balsamic vinegar
  • salt and pepper to taste (heavy on the pepper)

In a heavy saucepan, heat olive oil to medium high heat. Add onions and cover for several minutes, opening to stir, until onions have softened. Sprinkle with sugar and continue to cook, without the lid, stirring now and then and more often towards the end, until onions are soft, caramelized and towards the dark side of golden brown, about 15 to 20 minutes total.

Add pitted cherries, the chipotle pepper, garlic and balsamic and cook until cherries have softened and when a spoon is run along the bottom of the pan, the mixture doesn’t fill in the trail, another five minutes or so, stirring often.

Taste and season with salt and pepper. Set aside. Mixture may thicken upon cooling and if it becomes too thick may be thinned with a bit of water.

Serve warm or cold.

Chicken & Garnishes:

  • 2 1/2 to 3 cups shredded, cooked chicken
  • 1 tablespoon (or to taste) of taco seasoning, preferably Smokin’ Chipotle Taco Seasoning or this milder family friendly Taco Seasoning, or your favorite home-made or store bought.
  • 1/4 cup water
  • Garnishes may vary but might include Sour Cream or Crema, cheese of you choice, cilantro and/or lime.

Add chicken, taco seasoning and 1/4 cup water to pan. Cover and heat over medium-low heat until warmed through, stirring once or twice. Remove lid and continue to cook until the mixture is dry (doesn’t fill in) when a spoon is run across the bottom.

Lid and keep warm for serving.

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Be sure to join us at Fiesta Friday, an ongoing weekly link party (where bloggers post their best creations each week. This week, the co-hosts are Jhuls @ The Not So Creative Cook and Nimmi @ Adorable Life.

24 thoughts on “Chicken Tacos with Cherry Chipotle Salsa”

  1. That salsa rocks!! I could live with the salsa alone, but there’s nothing wrong with having it on tacos, yeah? 😂 Lovely recipe as usual, Mollie. Thanks for sharing at Fiesta Friday party!

    1. They were pricey in my area, too. I even planted a cherry tree for each of my kids. Unfortunately, they had to be moved for a wall and didn’t make it. Maybe that will be my fall project. 🙂 replant.

  2. This looks amazing Mollie– I love mango salsa, but haven’t heard of using cherries– why not?? sweet with spicy!! And– made you Chicken Tinga here at my kid’s house last night for tacos– loved it! And it was tender enough that baby Lois got her first meat meal– and she gobbled it down too! thanks! Keep posting all your taco ideas– that’s what we eat around here!! Hugs hugs friend!

    1. Thanks Rhonda. I do love the Chicken Tinga! 🙂 The cherry salsa is so fun – but of course we’re very limited in when we can get cherries. I made it last year and didn’t get any pics and had to wait another year. 🙂

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