Blackened chicken tacos are one of my favorite easy recipes for weeknights! I love the spicy blackened seasoning combined with seared strips of chicken breast, sweet peppers, and onions. Made with just 10 basic ingredients — plus all the toppings your heart desires — these juicy fajita chicken tacos bring the heat!
Fajita-style Chicken Tacos with Blackened Seasoning
I’ve always thought the smoky, spicy flavor of blackened chicken would be perfect for tacos, so I whipped up some juicy strips of chicken to make a quick filling. I recreated my fave blackened seasoning mix to add tons of flavor, then seared the chicken along with strips of peppers and onions. The process is similar to making chicken fajitas, then I just layer the filling into soft tacos with lots of fresh toppings. These blackened chicken tacos are so quick, so easy, and so delicious!
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Use Leftover Chicken
To make this taco recipe just a little bit quicker and easier, you can use any leftover or cooked chicken you have on hand, instead of starting with fresh chicken breasts. Coat chicken in the blackened marinade mixture, then simply warm it up in the pan, and make your tacos.
Blackened Chicken Tacos Recipe
Equipment
- Cast Iron Skillet (or non-stick pan)
Ingredients
- 2 pounds boneless, skinless chicken breasts (*)
- 4 tablespoons unsalted butter (½ stick)
- 1 cup thinly sliced onions
- 1 cup thinly sliced bell pepper (any color)
- 8 small flour tortillas (**)
Blackened Seasoning/Marinade:***
- 2 tablespoons olive oil
- 1 tablespoon lime juice (from ½ lime)
- 2 teaspoons smoked paprika
- ¼ teaspoon ground cayenne pepper
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground black pepper
- ½ teaspoon kosher salt
Optional Taco Toppings:
- ½ cup sour cream
- 1 cup black beans (drained)
- 1 avocado (sliced)
- ½ cup cherry tomatoes (halved)
- 2 ounces queso fresco
- chopped fresh cilantro (for garnish)
- 1 radish (sliced)
Instructions
- Pat the chicken breasts dry, and slice into strips (about ½-inch wide).2 pounds boneless, skinless chicken breasts
- Add the olive oil, lime juice, and spices to a large bowl, whisk to combine into a spice mixture.2 tablespoons olive oil, 1 tablespoon lime juice, 2 teaspoons smoked paprika, ¼ teaspoon ground cayenne pepper, 1 teaspoon ground cumin, ½ teaspoon ground coriander, ¼ teaspoon ground black pepper, ½ teaspoon kosher salt
- Add the chicken strips to the bowl, toss in the spice mixture to coat.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat.2 tablespoons unsalted butter
- Add the chicken strips, and cook for a few minutes on each side until the chicken is cooked through. Set chicken aside.
- In the same pan you cooked the chicken in (no need to clean), melt the remaining 2 tablespoons of butter over medium-high.2 tablespoons unsalted butter
- Add the onions and peppers and sauté until they begin to soften, but don’t let them cook so long that they become mushy. Set aside.1 cup thinly sliced onions, 1 cup thinly sliced bell pepper
- To assemble the tacos, spread 1 tablespoon of sour cream onto each tortilla.
- Top with the blackened chicken, peppers, and onions.
- Add 2 tablespoons of drained black beans, a few slices of avocado, and 1 tablespoon of cherry tomatoes. Sprinkle with queso fresco and cilantro, and garnish with a few slices of radish.8 small flour tortillas, ½ cup sour cream, 1 cup black beans, 1 avocado, ½ cup cherry tomatoes, 2 ounces queso fresco, chopped fresh cilantro, 1 radish
Notes
- Slice chicken into similar-sized strips for even cooking.
- For more intense flavor, cover the bowl of seasoned chicken and marinate up to 4 hours before cooking.
- Make sure the pan is hot (not smoking) for proper blackening.
- Don’t overcrowd the chicken, or it will steam and end up mushy. Cook in batches for a good sear.
- Cook until chicken reaches 165°F. If it browns too fast, lower heat and cover for 1 minute.
- Warm tortillas in a dry skillet or over a flame for 10-15 seconds.
- If the spice is too strong, add more lime or a dollop of sour cream.
- Nutritional information does not include optional ingredients.
- Grill: Season whole chicken breasts and grill on medium-high heat for 15 minutes, flipping halfway through. Once grilled, slice the chicken into strips.
- Air Fryer: Air fry chicken at 375°F for 12-15 minutes. Follow my Air Fryer fajita instructions to make the filling.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Blackened Chicken Tacos Step by Step
Season the Chicken: Pat 2 boneless, skinless chicken breasts dry, and slice into strips (no larger than ½-inch wide). Add 2 tablespoons of olive oil, 1 tablespoon of lime juice, 2 teaspoons of smoked paprika, ¼ teaspoon of ground cayenne pepper, 1 teaspoon of ground cumin, ½ teaspoon of ground coriander, ¼ teaspoon of ground black pepper, and ½ teaspoon of kosher salt to a large bowl, and whisk to combine. Add the chicken breast strips to the bowl, and toss in the blackened spice mixture to fully coat. For more intense flavor, let the chicken marinate for 15-20 minutes on the counter, or up to 4 hours in the fridge.
Cook the Chicken: Melt 2 tablespoons of unsalted butter in a large skillet (preferably cast iron) set over medium-high heat. Blackening works best when the pan is hot because the spices form a flavorful crust without steaming the chicken. Add the seasoned chicken strips, and cook for a few minutes on each side until the chicken is cooked through to 165°F. If the chicken starts to brown too quickly or burn, lower the heat and cover the pan for 1 minute to help the center cook through. Set the chicken aside.
Sauté the Veggies: In the same pan, melt the remaining 2 tablespoons of unsalted butter over medium-high heat. Then add 1 cup of thinly-sliced onions and 1 cup of thinly-sliced bell pepper, and sauté until they begin to soften. Don’t let them cook so long that they become mushy. They should be tender but still have a bite. Set aside.
Assemble the Tacos: Spread 1 tablespoon of sour cream onto each of 8 flour tortillas. Fill each taco with the blackened chicken, fajita peppers and onions. Pick your favorite toppings–this recipe is meant to be customized. I used 2 tablespoons of drained black beans, a few slices of avocado, and 1 tablespoon of cherry tomatoes. Sprinkle with queso fresco and cilantro, and garnish with a few slices of radish.
How to Store, Reheat, and Freeze
Store the taco filling (strips of blackened chicken, peppers, and onions) in an airtight container. Tortillas and taco toppings should all be stored separately for best results.
- Fridge: Keep taco filling in the fridge for up to 3 days.
- Freezer: Keep filling in the freezer for up to 2 months. For best results, let it thaw in the fridge before reheating.
- Reheat: Reheat chicken mixture in a skillet over medium heat, stirring regularly until warmed through. Assemble tacos fresh with warmed tortillas and toppings.
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