Peach Chipotle Chicken Tacos

Enjoy some juicy peaches as much as you can during the peach season (between May and late September), either as a snack, on top of your yogurt and granola in the morning, or as a dessert. But the possibilities don’t stop there, so give these sweet fruits a whole new life with this recipe for peach chipotle chicken tacos.

Reasons to love this recipe:

Source of protein – just the soy chunks in this recipe provide over 13g of protein per serving.
Adjust the sauce to your spice tolerance by adding more chipotle chili, or compensate for an overly spicy sauce with more sour cream or guacamole.
These cheeky tacos are the perfect vegan option for a summer BBQ to show your friends and family how tasty vegan options can be.
Finally, the combination of gorgeous summer flavors just brings this recipe alive including the spicy chipotle, sweet ripe peaches, refreshing sunflower sour cream, and a squeeze of punchy lime juice.

Tips and Tricks for this Peach Chicken Taco Recipe

There are a lot of ingredients compared to some of my other recipes so it’s worth organizing yourself before you switch on the heat if you are likely to get overwhelmed. Chop, wash, and weigh your ingredients before you begin cooking if you are worried about following the steps in this recipe.
If you prefer, you can switch out the soy chunks for tempeh, extra firm tofu, or another vegan chicken alternative. The soy chunks work perfectly as they are realistic mock chicken and soak up the sauce’s flavor beautifully, but feel free to experiment with other protein options at home.
Serve these tasty tacos with your favorite Mexican beer or a homemade margarita, and throw on a Latin American summer vibes playlist to set the mood.

How to Store Peach Chipotle Chicken Tacos Leftovers

Store each recipe component in separate airtight containers in the fridge for up to 5 days. Reheat in a skillet pan or serve cold.

You may choose to use the elements of this dish in other recipes throughout the week to make your weekly meal plan more interesting. For example, you can use the vegan sour cream in my white bean quesadillas, easy vegan chili, or my vegan ground beef Mexican stuffed peppers.

FAQ

What Kind of Chipotle Should I use?

This recipe uses chipotle chili in adobo, which you can pick up in stores or online for under 10 bucks. This recipe is the perfect way to introduce your palette to these spicy peppers and allow your tastebuds to experience a new way to enjoy spice this summer.

Just be careful not to go overboard, as they can be spicy if you aren’t used to Mexican chili peppers.

Corn Tortilla Alternatives

Corn tortillas are great to keep this savory peach recipe gluten-free, and they are traditional in Mexican-inspired taco recipes. However, if you want to mix it up, you could serve this vegan peach and chipotle chicken filling in sandwiches, wraps, or brioche buns.

You could even serve this recipe as a buddha bowl on top of a bed of grains, such as rice or quinoa, or mix any leftover ingredients with mixed grains to create a tasty side salad for your BBQ or bring and share.

More Recipes You May Enjoy

If you like this peach chipotle chicken tacos recipe, you’ll love my vegan breakfast tacos with scrambled tofu, because who said tacos were just for dinner! Or to experiment with more chipotle flavors try this Sofritas Bowl with rice and creamy homemade guacamole.

INGREDIENTS

Vegan Chicken

8 ounces soy curls
1 tablespoon coconut oil
water to cover and soak the soy curls

Peach Chipotle Sauce

1 tablespoon coconut oil
1 yellow onion, roughly chopped
1 garlic clove, minced
¼ cup chipotle chili in adobo
2 ripe peaches, chopped
1 (15 ounces) can of tomato sauce
sea salt to taste

Tacos Toppings

18 corn tortillas
3 cups red cabbage thinly sliced or chopped
2 peaches thinly sliced
2 green onions thinly sliced
fresh-squeezed lime juice
sea salt to taste

Sunflower Sour Cream ( optional )

¾ cup raw sunflower seed kernels, soaked in water for 30 minutes, then drained
¾ cup water
1 garlic clove
3 tablespoons of fresh lemon juice
1 tablespoon apple cider vinegar
1 teaspoon maple syrup
¼ teaspoon onion powder
¼ teaspoon cayenne pepper
¼ teaspoon ground turmeric
sea salt to taste

METHOD

Soak the Soy Curls in water for 10 minutes, drain and set aside
In a large skillet over medium heat, add the coconut oil and the onion. Saute for about 5 minutes until the onion is soft and tender, then add the garlic and cook for another 2 minutes.
Then, add the chipotle chili and adobo sauce and the peaches and stir for a few minutes. Finally, add the tomato sauce and simmer on low heat for 20 minutes.
Transfer the sauce to a blender and puree on high until smooth. Set aside.
In that same skillet over medium heat, add 1 tablespoon of coconut oil, then add the soy curls and sautee for about 3 minutes.
Next, add the peach chipotle sauce back to the skillet and turn the heat to low. Simmer the soy curls and sauce for 20 minutes. Add salt to taste once finished.
Meanwhile, prepare the sunflower sour cream by combining all ingredients into a high-speed blender and blending until creamy, slowly adding more water if needed.
Prepare the tacos by warming up the tortillas and adding red cabbage and slices of peaches. Top with the Peach Chipotle “Chicken,” green onions, and the sunflower sour cream.