Peach Pumpkin Grilled Chicken Tacos

Peach Pumpkin Fusion Chicken Tacos

Peach Pumpkin Grilled Chicken Tacos

Picked up some of this awesome salsa made by my pal, Amy Roloff.  Personally, the only thing better than Asian food, or Latino food, is a fusion of both.

I’m telling you, these are some next-level tacos!

Peach Pumpkin Fusion Chicken Tacos
Serves 4

Prep Time: 20 min    Cook Time: 20 min   Total Time: 40 min

The Chicken
2 Lbs Boneless, Skinless Chicken Thighs
2 Eggs, Lightly Beaten
¼ cup Soy Sauce
1/4 cup Thai fish sauce
¼ cup Sugar
2 cloves of Garlic, Pressed
1 Tsp Finely Grated Fresh Ginger
2 Tbsp. Furikake

For the Tacos
10-20 white corn tortillas
1 Pkg. chopped Asian salad
Roloff Farms Peach Pumpkin Salsa
1 cup fresh cilantro, chopped

Pound the chicken thighs lightly with a meat tenderizer just to flatten the chicken so that it cooks evenly.

Peach Pumpkin Fusion Chicken Tacos

In a large bowl, mix together the eggs, soy, fish sauce, sugar, garlic, ginger, and furikake. Toss the chicken in the mixture making sure each piece is well coated. Cover and place it the fridge and let marinate overnight.

Peach Pumpkin Fusion Chicken Tacos

To Make The Tacos

Chop fresh cilantro, set aside.

Grill chicken over hot coals, 3-5 minutes per side, until well marked. Move to offset heat, and cook another 8-10 minutes. Remove to pan, tent loosely in foil, and allow to rest 10-15 minutes, then cut into cubes.

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Peach Pumpkin Fusion Chicken Tacos

Mix salad according to package instructions, set aside.

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Warm tortillas in a dry pan, both sides, and wrap about tortillas in aluminum foil and put them in the preheated (250F) oven.

Peach Pumpkin Fusion Chicken Tacos

Serve by spooning some salsa into a tortilla, add salad, chicken, and cilantro.

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