Smoked Chicken Tacos with Avocado and Grilled Peach Salsa

Please note, you need 3-4 hours to smoke the chicken. Or if you don’t have a smoker or don’t have the time, it will be just as good with regular chicken I am sure.









  • 1 avocado, diced
  • handful of cilantro, chopped
  • 1 jalapeno, seeded and diced
  • 1/2 C. red bell pepper, chopped
  • 1/4 C. red onion, chopped
  • pinch of salt and pepper
  • 3 Tbsp. pineapple juice
  • 2 ripe but firm peaches


  • 1 whole smoked chicken, shredded
  • flour tortillas
  • hot sauce (optional)
  • sour cream (optional)

Smoked chicken:

  • 1/4 C. brown sugar
  • 1/4 C. paprika
  • 2 Tbsp. kosher salt
  • 2 Tbsp. ground black pepper
  • 1 Tbsp cayenne pepper
  • 2 Tbsp. garlic powder
  • 2 Tbsp. onion powder

Heat your smoker to 250°. Mix all the smoked chicken spices together in a bowl. Rub chicken with olive oil and rub with dry ingredient mix. Place in freezer for 20 minutes to help dry out. Remove and let get to room temperature.  Place on lightly oiled rack on your smoker for 3-4 hours (flipping once). Remove when meat thermometer reads at least 165°. Once cool, shred.

Heat a grill over high heat. Cut peaches and remove pit. Place cut side down on grill and cook until grill marks appear and peaches are softened, flipping through the cooking process (about 15 minutes total). Once cool enough to handle, chop.

Combine all ingredients for the salsa.

Heat tortillas.

Assemble taco with chicken, salsa, sour cream and hot sauce if using.


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