Not only are we using soft flour tortillas, but we’re also using a crunchy corn taco shell… I know, know! And I didn't even get to the best part. In between the soft flour tortilla and the crunchy corn taco shell is a layer of guacamole! For real.
In a large gallon size zip-top bag, combine the ingredients for the chicken and toss to combine. Seal and chill at least 1 hour or up to 12 hours.
Meanwhile, prepare the salsa.
Preheat the broiler to high.
Line a baking sheet with parchment. Add the peeled tomatillos and peaches. Place under the broiler for 3-5 minutes, turning once or twice or until the tomatillos are mostly charred all over. Remove from the oven and let cool slightly. Then add the charred tomatillos and peaches to a blender or food processor. To the blender, add the jalapeno, cilantro, basil, lime juice and salt. Blend until mostly smooth. Pour into a glass jar or serving bowl. Cover and store in the fridge until ready to serve. The sauce can be stored for at least a week in the fridge.
Set your grill, grill pan or skillet to medium-high heat.
Grill the chicken until lightly charred and cooked through, turning occasionally throughout cooking, about 10 to 12 minutes total. Transfer to a cutting board and allow to rest 5 minutes, then slice into thin strips against the grain or shred.
To assemble, spread a little guacamole on a warmed flour tortilla and wrap around the hard taco shell. Add the chicken, peach salsa and cheese. Garnish with fresh corn, cilantro and microgreens. EAT!
*If preferred, you can bake your chicken at 350 degrees F. for 25-30 minutes or until cooked through. *to make a quick guacamole, mash together 3 avocados with 1 seeded + diced jalapeno, 1/4 cup chopped cilantro, juice of 1 lime and a pinch of salt.