These tacos are pretty crazy. The combination of the spicy peach habanero, the nutty chicken dukkah,sweet potato fries, classic slaw and cilantro aioli are a perfect match and make for an awesome taco that’s way out of the ordinary.
For the sweet peach heat sauce:
1 – 15.25 oz. can of peaches in heavy syrup
2 tsp brown sugar
1 c water
1 orange habanero, stem removed
For the tacos:
4 lg chicken breasts
2 tbs vegetable oil
1/2 c dukkah spice mix
24 yellow corn tortillas,
1/2 lb sweet potato fries
fresh cilantro for garnish
For the slaw:
3 c tri-colored slaw mix
1 tbs white granulated sugar
1 tsp apple cider vinegar
1 1/2 c real mayonnaise
salt and pepper to taste
For the aioli:
1 c cilantro, chopped
1 c real mayonnaise
1 tsp lime juice
Preheat oven to 400°
I created the sweet peach heat sauce one day when trying to come up with an easy sauce for jerk chicken. It turned out to be a complete success and everyone who has tried it has loved it and wanted more and more. I never divulged this simple recipe to anyone who asked, but now I have decided to share it. To prepare this super easy condiment, add all of the sweet peach ingredients to a sauce pot. Bring to a boil and reduce to simmer over medium heat. Press habanero down into liquid with a fork, puncturing a hole in it. Make sure it completely submerges into liquid. Continue cooking for 30-40 minutes, stirring occasionally. Remove from heat and allow to cool. Transfer to a blender or food processor and puree. Transfer to refrigerator.
Rub chicken with oil and coat thoroughly with dukkah spice blend. Bake on a nonstick lined sheet pan for 30-45 minutes or until juices run clear. While the chicken is cooking, make the slaw by whisking together sugar, vinegar, mayo, salt and pepper. Add slaw mix and mix well. Cover and refrigerate until ready to use.
Time to get your aioli ready. This aioli is nothing like the aioli I used to make in the restaurants. This is a cheat aioli. Were going to use mayo that has already been prepared and just add a little complexity. Start by processing cilantro and mayo on high in a food processor. Add the lime juice. Make sure its mixed up thoroughly and transfer to a squeeze bottle. Refrigerate until ready to use.
To prepare your corn tortillas you’ve got a few options. When I was growing up, my mother used to submerge them, one at a time, in hot oil for less than a minute, just long enough to become soft and pliable. Transfer to paper towels and cover with a kitchen towel until ready to use. If that method is not a good one for you, you can heat a skillet on medium high heat. Spray each side of the tortillas with cooking spray just before heating them on the skillet and cook both sides. Although, I find that the oil method gives the tortillas much more bend, I totally get using a less fattening cooking alternative. So, it is completely up to you and your personal preference.
If your chicken is done, it should be resting for about 8-10 minutes. During this time, you can cook your sweet potato fries according the the package directions. By the time all of your prep is completed, your chicken should be rested and ready the be shredded. Shred all 4 chicken breasts using two forks.
Prepare your tacos by using 2 corn tortillas per person, add about 2 good tbs slaw. Top with about 2/3 c shredded chicken, a little sweet peach sauce (this is going to depend on your desired level of heat). Add about 4 or 5 sweet potato fries to each taco and drizzle with some of that cilantro aioli you made earlier. Sprinkle some fresh cilantro over each taco and you have a crazy taco combination.