Black Bean Tacos with Grilled Peach Salsa

I did the black bean modification on this recipe. The original is below. Recipe from http://www.aintnomomjeans.com/2013/07/yum-inflammation-reducing-chicken-tacos-with-grilled-peach-salsa.html#more

Chicken:
Raw chicken for grilling
Turmeric
Chili Powder Blend
Lime juice
Salt

Salsa:
Peaches
Onion (red onion or scallions)
Cilantro
Balsamic Vinegar
Salt

Topping:
Kale
Olive Oil
Limes
Salt
 
Corn Tortillas 
Olive Oil

1.  Prep Grill

You'll be grilling some peaches first, then chicken. 

1.  Marinate Chicken*

Generously salt the raw chicken, then rub in your fav chili powder blend (we used Morton's) and turmeric.  Stick into a shallow dish, and squeeze lime all over it.  Let marinate while you work on the salsa.

*To make this dish vegan, you could easily sub in black beans for the chicken by sauteing them with the same spices as above.

2.  Make Salsa

Cut a bunch of peaches in half, grill.

Once grilled, pull of skins (they slide right off), then roughly chop the peaches.

Add in diced onion and cilantro (we did an entire bunch of cilantro, and roughly half of a red onion.)

Toss with a splash of balsamic and salt to taste.  (Add some, stir and taste.  Add more, stir and taste again.)

3. Make Kale Topping

Slice Kale as thinly as possible.  Toss with 1/4 c. of olive oil, 2-3 TBSP lime juice, 1 TBSP honey and salt to taste.  Set aside to soften slightly.

4. Grill Chicken

Once the chicken has finished grilling, either shred it or cut it into strips.

5.  Grill Corn Tortillas

Brush the corn tortillas with a bit of oil, then throw on the grill - just a few seconds each side.  If you over-grill them, just serve this as tostadas, instead of tacos.

6.  Assemble!

This is the fun part.  Throw some chicken (or beans) onto a corn tortilla, top with the peach salsa and kale salad.  Dig in!