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tacos with plum salsa, bowls of green onion, plum salsa, lime wdges. Sprinkling of cilantro leaves

Tacos with Plum Salsa

Author: Janet Harlow
Course: Appetizers and Snacks
Cuisine: American/Latin
Servings: 8 tacos
These tacos with plum salsa are filled with spice rubbed chicken and flavors of cumin, cocoa and cinnamon.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes

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  • 8 gluten-free corn tortillas
  • 1 lb boneless skinless chicken dark or white
  • 2 limes cut into wedges
  • choppped cilantro for garnish
  • salt

Plum Salsa

  • 2 firm plums
  • 1 lime
  • 1 stalk green onion
  • 2 Tbsp chopped cilantro
  • 1 serrano pepper
  • 3 pinches salt

Sauce for chicken filling

  • 1 tsp cumin
  • 2 tsp cocoa powder
  • 1/2 tsp cinnamon
  • 1/4 tsp cayenne pepper
  • 2 Tbsps agave maple syrup or honey if you prefer
  • 3 Tbsps oil neutral oil like sunflower or avocado


  • Prepare the chicken
  • Sprinkle the chicken with a light coating of salt on both sides.
  • Cook the chicken on the grill around 4-6 minutes per side. Or bake on a sheet pan in the oven at 375°F for about 20 minutes. Depending on the size and thickness of your chicken, cooking time will vary from 20-30 minutes.
  • While the chicken is cooking . . .
  • Make the Plum Salsa
  • Dice the plum into 1/4" pieces and chop the green onion stalk into small rounds. Set aside half of the chopped onion for garnish.
  • Cut the serrano pepper in half and remove the ribs and seeds. Taste a small piece. Serrano peppers are usually on the milder side of spicy. Based on the heat level of your pepper and your preference for heat, use the entire pepper for spicy. If you prefer medium, use 1/4 to 1/2 of the pepper.** Mince the pepper.
  • Cut the lime in half.
  • Place about 1/3 of the chopped plum in a small mixing bowl and mash it with a fork to break it down a little bit. It does not need to be pureed. Just hit 10-12 times.
  • Add the remaining diced plum, green onion and serrano. Add the chopped cilantro, the juice of the lime and 3 pinches of salt.
  • Stir well and refrigerate until you are ready to use it.
  • Make the filling sauce
  • Place the cocoa powder, cumin, cinnamon and cayenne in a small skillet. Heat over a medium-high heat for 2 minutes, stirring constantly.
  • Turn the heat down to medium and add the oil and agave. Simmer, stirring constantly for 30 seconds.
  • Transfer the mixture to a bowl. Do not leave it in the pan, as the residual heat will burn the spices.
  • Make the chicken filling
  • Once the chicken is cooked, cut it into 1" strips and place in a mixing bowl.
  • Use your hands or 2 forks to shred it.
  • Toss it with the oil and spice rub mixture.
  • Assemble the tacos
  • Wrap the stack of tortillas in a kitchen towel and warm in the microwave for 20 seconds. Keep them covered while assembling your tacos. This will keep them pliable.
  • Place a spoonful of chicken onto the tortilla, top with salsa, chopped onion and cilantro. Serve with a wedge of lime.


**If you have mixed preferences for spicy heat in your family/party. add 1/4 of the minced serrano to the salsa and reserve the rest for diners to add their own.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.