Eddie Hernandez’s Fried Chicken Tacos with Jalapeño-Lime Mayo & Green Peach Salad
Eddie Hernandez is the head chef behind the widely popular and Atlanta favorite Taqueria del Sol, where casual Tex-Mex fare meets good ol’ Southern cookin’. All parts of this recipe - including the tacos, the sauce and the peach salad - are adapted from his new book, “Turnip Greens & Tortillas,” and complement one another on the plate like no other. Underripe “green” peaches are more tart than the plump,nectarous peaches you may be familiar with, but they still have a hint of sweetness to complement the salty savoriness of fried chicken. The creamy jalapeño-lime mayo adds another interesting layer of subtle heat and refreshing coolness to tie it all together.