Foodie Friday: Chick'n Tacos with Peach Salsa and Kale Topping

Okay, before you run away from this recipe because of the kale, wait!!  I'm not a huge kale fan, and I think this recipe is great.  I adapted it from Ain't No Mom Jeans' Shana's recipe and made it a little more gastroparesis-friendly, as well as vegan (since I'm allergic to chicken).  Hold on to your hats--I took a lot of pictures this time!  (Oh, and I've made this twice now and it was definitely better the second time!)



Chick'n Tacos with Peach Salsa and Kale Topping

Ingredients:

2 packages of Gardein Chick'n Teriyaki Strips (don't use the sauce packet--just save them for use with something else!)
6-8 ripe peaches
1 bunch scallions
1 bunch kale
Maldon salt (or some kind of flaky salt)
Lime juice
Green Chili spice mix (or chili spice mix)
Olive Oil
Agave nectar
Balsamic vinegar
Dried cilantro
12 corn or flour tortillas (either is good, but corn is slightly better)

My version uses one deep 12" skillet, but I've also made this in a panini maker, and Shana's original recipe is made on the grill.  You could do any of those options.

1. Take Gardein and spread in the bottom of a dish.  Sprinkle with 1-2 tsp. green chili spice mix, 1 tsp Maldon and generously sprinkle with lime juice (probably 1-2 T.)  Set aside.

2. Heat dry skillet on medium-high heat.  Slice peaches in half and remove pits.  Place flesh-side down in the hot pan and cook until starting to brown a bit, 5-7 minutes.




3.  While peaches are browning, strip kale from stems, slice very thinly and rinse well in a colander, getting as much water out as you can.  Transfer to a large bowl and add 1 T. agave, 1 tsp. salt (give or take), a good drizzle of olive oil (probably 1-2 T. worth).  Toss well and set aside.  (You can serve it raw like this after the oil and agave have softened the leaves a bit, but my body can't handle that much unbroken-fiber, so I did another step with the kale).




4.  When peaches are finished cooking, remove from pan with a spatula. Do not clean your skillet.  Add 1 T. olive oil to the pan and add your Gardein to the skillet.  Cover and cook about 8-10 minutes, or until nicely browned and saucy.



5.  While Gardein is cooking, remove skins from the peaches and dice.  Transfer peaches to a bowl, slice the green parts of the scallions and add to the peaches.  Add a sprinkle of Maldon (1/2 tsp or less), 1/2 tsp. dried cilantro (more or less depending on how much you like cilantro).  Drizzle with balsamic vinegar (about 1-2 T. and toss well.  You can serve it slightly warm or chill first.  Personally, I like it slightly warm.







6. Remove Gardein from skillet when cooked. Do not clean pan. Heat tortillas one at a time in the pan, flipping to heat both sides, about 2 minutes per side.  Do not overcook or tortillas will get crispy (although you could serve as tostadas if this happens).  Stack on a plate.





7. Add kale to the pan.  Cover for a minute or two to wilt the kale, and then remove cover to fry. Kale should reduce in size by half or more, and start to look brown around the edges.  Remove from pan.







8.  Assemble tacos: tortilla, 2-3 strips of gardein, a few scoops of peach salsa, a scoop or two of kale.  Roll and enjoy!!