Recipes

Peach Tacos

Recipe by Jacques DeLock of Demorest, Ga.

Four peach tacos arranged on a gray plate
Ingredients:
Peach/Corn Salsa
  • 1 Cup Fresh Peaches
  • 1/2 Cup grilled or roasted Corn
  • 1/4 Cup Scallions
  • 1 Tbsp fresh Cilantro
  • 1 Tbsp Olive oil
  • Juice of 1/2 a Lime
  • Salt
  • Pepper
Peach Glaze
  • 1 Cup fresh Peaches diced small
  • 1/2 Cup Peach Marmalade
  • 1/3 Cup sweet BBQ sauce
  • 1 Tsp Chili Powder
  • 1/8 Tsp Cinnamon
  • 1/8 Tsp Jalapeno Powder
  • Juice of 1/2 a Lime
  • Salt
  • Pepper
Tacos
  • 1 lb thick cut Peach glazed Buck board Bacon (can substitute thick cut store bought bacon)
Directions:

Peach/Corn Salsa: Combine all ingredients and let (get happy) marinade in the refrigerator for at least an hour.

Peach Glaze: Combine all ingredients in a medium saucepan over medium heat and allow to simmer, stirring occasionally for 10-15 minutes.  Blend with a stick blender until smooth

For the Taco’s – Fry Bacon until 3/4 done. Brush with Peach glaze and continue frying on low heat, being careful not to let the sugar in the glaze burn. Let cool and cut into a small dice. Reapply 1 Tsp of glaze and set aside.

Assemble Taco’s on a fresh Corn Tortilla (preferably homemade).  Brush a small amount of Basil/Cilantro oil onto the warm Tortilla followed by a few spoonfuls of bacon, then top with Peach/Corn Salsa and small dollop of Peach glaze.  Garnish with Cilantro and a squeeze of lime juice.