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Peach & Sweet Potato Pico

Peach & Sweet Potato Pico Tacos, with Smashed Avocado, Chicken and our BBQ Sauce
Peach & Sweet Potato Pico Tacos, with Smashed Avocado, Chicken and our BBQ Sauce

Before I get into why you should prepare my Peach & Sweet Potato Pico... Did you know that there are 18,000 acres of peach orchards in South Carolina? According to Fishers Orchards’s, more than 200 million pounds of peaches are harvested in South Carolina in a year and states that South Carolina is called “The tastier peach state.” Pair our delicious peaches with some local sweet potatoes and a drizzle of local honey and you have yourself a great taste of South Carolina.

I am a big lover of fruit in my salsa or pico. However, peaches are my favorite. They play a sweet opposite to the jalapenos, while the addition of the sweet potato just brings you in another flavor and texture. Along with making the pico a little heartier, plus they are good for you. My Sweet Potato & Peach Pico is great on tacos or a fajita bowl, paired with steak or pork, in a quesadilla with chicken, overtop some thinly sliced pork tenderloin and of course in a bowl with a spoon or a chip. Visit Certified South Carolina's website to learn what is in season or where you can buy local and don't forget to support you local farmer by visiting a farmers market or a local farm stand.

Ingredients List:

*Suggested South Carolina Ingredients

*Sweet potato, diced small, 1 1/2 cup

*Peaches, small cubed, 1 cup

Avocado oil, 4 tablespoons, divided

*Red Pepper, small cubed, 1/2 cup

*Jalapeno, seeded, finely chopped, 1/2 each

Garlic salt, 1/4 teaspoon

Black pepper, as desired

Turmeric, 1/4 teaspoon

Cumin, ground, to taste

*Cilantro, finely chopped, as desired

*Good Quality Local Honey, as desired

Lets Get Cooking:

Prepare the sweet potato and the peaches and keep separate. In a large nonstick skillet pan, heat 2 tablespoons of oil over a medium high heat, then add the sweet potato. Cook the potato with a little salt and pepper until the edges start to brown and the potatoes are soft; transfer to a large bowl. Add more oil to the same pan then add the peaches. Cook the peaches, tossing often until the edges have browned slightly, then transfer to the same bowl as the potato. Prepare and add the rest of the ingredients for the pico. Adjust your seasonings and cilantro as desired and stir. Allow to rest on the counter until needed. Lightly drizzle with local honey as desired when you are ready to eat.

Serving suggestions: This pico is a great for tacos, bowls and quesadillas. Pair with your favorite protein, such as steak, pork, chicken or shrimp.

Chef’s Substitutions: Fresh *corn can be cut off the cob and substituted for the peaches. Follow the recipe exactly, cooking the corn in your pan after the sweet potatoes until the edges start to brown. Then continue with the recipe as stated

If you are looking for a healthy recipe that's full of flavor and happens to be one of my favorites, check out my recipe for Israeli Salad Chicken Pita.

Check out the Making It Delicious Shop and pick yourself up a few spice blends and a few of our new graphic tees and tanks.

Check out my recipe for Citrus Avocado Toast if you are a avocado lover like me.

Come see what I do on a daily basis and enjoy some great breakfast, brunch or lunch at Johnny D’s Waffles the next time you are in Myrtle Beach.

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