Grilled Chicken Tacos with Strawberry Salsa have a sweet and spicy kick you will love. The strawberries replace the tomatoes in the salsa and fits perfect with the onions, jalapeno, and creamy avocado.
Where has the time gone? It seems like yesterday we were in March and now it’s August. Of course, it doesn’t help that I have been in a fog for the last several months. That’s a whole other story I might tell you. Or I might not tell you. It depends on how this all goes.
Anyway. I always see Farmer’s Market Week as the start of the food blogging season. Not that we don’t have week-long events year-round, but it seems like this event kicks off the busy season for food bloggers. There’s Farmer’s Market Week, then Fall Flavors, back to school events, pumpkin week, side dish week, Christmas sweets week, cookies week, etc. You get the idea.
I started going back to our farmer’s market just recently.
To be honest, I didn’t think it was still open. But then I saw something on the city Facebook page about it being open. So, I hopped in the car a few weeks ago to check it out.
Now, the last time I went it was mainly just half of a row in a parking lot. It has tripled in size! It is half of three parking rows. I say half because the other half is used for, well, cars to park in. It was rather surprising to see so many vendors and so many people enjoying the market.
Of course, I went there looking for the fish person. They have flash frozen fish from Alaska and it is really good. But I haven’t seen them there since before the pandemic. Which is disappointing because all other fish just pales in comparison. Unless I order some directly from a source in Alaska, but that’s pricier than the fish at the market.
While I couldn’t find the fish person, I did find the wagyu beef person.
I didn’t even know we had wagyu in Virginia. I bought a package of 4 pounds because it was reasonably priced ground beef. And it makes the best hamburgers I’ve tasted. So, this week I am making some Greek burgers I made last week. They were fabulous. If you’re lucky I’ll share them with you.
I also found some delicious okra to fry up and golden zucchini. If you haven’t had golden zucchini you need to try it. It is deliciously tender and sweet. I don’t even mind the skin like I do with other squashes. It’s also tender and sweet. Not bitter like the rest.
This week I was all about the fruit. I found some sweet ripe peaches to make some popsicles with. And some beautiful plums. Some of those went into a simple syrup for a cocktail I’m sharing later. The rest will go into my mouth as an afternoon snack at work. They are simply scrumptious!
I don’t know about your market, but mine has all kinds of goodies.
And not just the edible kind either. They are arts and crafts booths, healing booths, and event informational booths. This week they had a compost service that would take your green waste and make enriched soil with it. While I would love to sign up for this, I know the other person wouldn’t agree with me.
You can purchase all kinds of hot food. There’s almost always a barbecue stand. And there’s the donut truck and pastry vendors. Sometimes there’s a southern food stand with collards and delicacies of the south. Then the pastry and bread vendors. I think my mouth is drooling. Yeah, it is. I need a napkin.
Since there’s a large Latin population here there’s a few empanada stands. One has delicious looking tamale that I will have to try next time. And one ceviche and salsa stand. While I thought it a bit strange, ceviche at a farmer’s market, I hear it is pretty good. Just have to build up the nerve to try it.
There’s a couple of pickle stands.
One had some delicious kraut. And kimchi. I needed some kimchi for a recipe. Now, I’ve never had kimchi before. I don’t know what I was expecting, but his was pretty good. Granted it’s the vegan kind without the fish sauce, but it’s still better than I thought it would be. That recipe will be on the blog in a week or two. It was pretty darned delicious if I saw so myself.
My market has all kinds of cakes and pies for dessert, too.
This week a fudge stand showed up. It took every ounce of my being to not purchase a slab of the bourbon orange fudge. Oh yes. I said bourbon orange fudge. Definitely something I will have to try to make at home some time. That would totally divine for the holidays. Maybe Christmas Sweets Week!
The pre-requisite Amish/Mennonite people were there, too. They always sell delicious pies and breads. This stand had some nice looking flowers and herbs for sale, too. Oh yes! There’s the micro-greens stand and the mushroom stand. There’s plenty of places to get some fresh eggs.
And if you’re looking for meat my market has pork, beef, chicken, and sausages. The best sausages! Oh my. They have a garlic Parmesan that is out of this world. One of my fave sausages to grill up for sandwiches. Or to toss with Caesar salad. Yes, one of my fave recipes is grilled sausage Caesar salad. If you haven’t tried it, you should.
Oh my. I’ve talked more about the market than this recipe. I really should talk about the salsa. The strawberries replace the tomatoes in this strawberry salsa. They are sweet and slightly tart which pairs well with the onions. And the sweet strawberries pair well with the spicy jalapeno and sour lime juice. Finally the hint of chili powder and cumin round out all the flavors. Oh and don’t forget some salt. It needs some salt to really bring it all together.
- 1 pound boneless skinless chicken thighs
- 2 tablespoons taco seasoning
- 3 cups diced strawberries
- 1 cup diced red onion
- 1 cup diced avocado
- 1/4 cup minced jalapeno
- 2 to 3 tablespoons lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 8 corn tortillas
- 1 cup shredded cheddar cheese (or crumble queso fresco)
- Taco toppings of choice
- Preheat grill to medium-high heat.
- Sprinkle the chicken with the taco seasoning and set aside.
- Combine the next seven ingredients (strawberries through ground cumin) in a medium mixing bowl and refrigerate until ready to serve.
- Grill the chicken thighs 3 to 4 minutes on each side or until the internal temperature registers 160 F. Remove the thighs from the grill and let them rest 5 minutes.
- Place the tortillas on the grill to heat them up. Cover with a clean kitchen towel until ready to serve.
- Slice the chicken thighs into thin strips.
- Assemble the tacos layering with the toppings of your choice. I always start with lettuce on the bottom, them the meat, onions, and then cheese.
- Top with the salsa and serve.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 614Total Fat 29gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 17gCholesterol 173mgSodium 874mgCarbohydrates 51gFiber 11gSugar 11gProtein 42g
Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.
Here’s more Farmer’s Market Week Recipes
Starters and Drinks Recipes
- Baked Feta Pasta with Spinach by SueBee Homemaker
- Cheese Stuffed Banana Peppers by Savory Moments
- Dill Vinegar by Palatable Pastime
- Herb Cream Cheese Dip by Take Two Tapas
- Zucchini Walnut Bread by West Via Midwest
- Watermelon Slush by The Fresh Cooky
- Whipped Feta with Honey by Books n’ Cooks
- Zucchini Pico de Gallo Salsa by Jolene’s Recipe Journal
Side Dishes Recipes
- Air-Fried Zucchini by Our Good Life
- Air Fryer Parmesan Squash Fries by Cookaholic Wife
- Brussels and Bowties by A Day in the Life on the Farm
- Classic 3-Bean Salad by Cheese Curd In Paradise
- Green Beans with Shallots by Family Around the Table
- Heirloom Tomato Salad with Burrata by House of Nash Eats
- Mexican Street Corn by Blogghetti
- Watermelon and Feta Salad by Life Love and Good Food
Main Dish Recipes
- Asparagus and Coconut Stir-Fry by Magical Ingredients
- Fresh Chicken and Veggie Pizza by The Freshman Cook
- Gluten Free Eggplant Parmesan by Frugal & Fit
- Grilled Chicken Tacos with Strawberry Salsa by A Kitchen Hoor’s Adventures
- Blueberry Pie by Lemon Blossoms
- Chai Snickerdoodle Peach Cobbler by The Spiffy Cookie
- Fresh Peach Shortcakes by Hezzi-D’s Books and Cooks
- Peach Bruschetta by The Redhead Baker
- Peach Ice Cream by Devour Dinner
- Peach Kuchen by Hostess At Heart
- Peaches and Cream Cake Roll by Kate’s Recipe Box
- Yogurt Panna Cotta with Fresh Raspberry Sauce by Karen’s Kitchen Stories