Blackened chicken tacos are one of my favorite fun easy chicken recipes for any day of the year! I love the spicy blackened seasoning combined with sweet peppers and onions. Made with just 10 basic ingredients (plus all the toppings your heart desires), these tasty tacos bring the heat!
Tacos, Tacos, Tacos!!! That is my answer when asked, “what would you choose if you could only eat one food for the rest of your life?”. Tacos are just so exciting and delicious, I could never get bored of them! These blackened chicken tacos are no exception! They are exploding with flavor and are a great dinner option any time of the year!
What’s in This Blackened Chicken Tacos Recipe?
- Chicken: I used boneless, skinless chicken breasts, but tenders would also work.
- Lime Juice: Adds a touch of acidity to the chicken.
- Spices: Smoked paprika, cayenne pepper, cumin, coriander, salt, and pepper add a smoky and spicy flavor to the chicken.
- Butter: Adds richness to the meat and veggies.
- Onion: Adds a sweet and earthy flavor to the chicken.
- Pepper: Sliced bell pepper adds sweetness and crunch.
- Tortillas: I like small flour tortillas, but any kind will work.
- Toppings: Add any combination of sour cream, black beans, avocado, tomatoes, cheese, cilantro, and/or radish to take these tacos to the next level.
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How to Store and Reheat
Store leftover blackened chicken taco meat in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave or in a skillet set over medium-low heat until warmed through.
Notes and Tips
- The total cook time for the chicken will vary depending on the thickness of the chicken strips.
- There will be enough of the spice mixture from the chicken left in the pan to season the vegetables, so don’t wipe it out!
Blackened Chicken Tacos Recipe
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 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
- 4 tablespoons unsalted butter divided (½ stick)
- 1 cup thinly sliced onions
- 1 cup thinly sliced bell pepper any color
- 8 small flour tortillas
Optional 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 (no larger than 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. Add the chicken strips, and cook for a few minutes on each side until the chicken is cooked through. Set chicken aside.4 tablespoons unsalted butter
- In the same pan you cooked the chicken in (no need to clean), melt the remaining 2 tablespoons of butter over medium-high.
- 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
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, whisk to combine. Add the chicken strips to the bowl, toss in the spice mixture to coat.
Cook the Chicken: Melt 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Add the chicken strips, and cook for a few minutes on each side until the chicken is cooked through. Set chicken aside.
Sauté the Veggies: In the same pan you cooked the chicken in (no need to clean), melt the remaining 2 tablespoons of butter over medium-high. Add 1 cup of thinly sliced onions and 1 cup of thinly sliced bell pepper and sauté until they begin to soften, but don’t let them cook so long that they become mushy. Set aside.
Assemble the Tacos: Spread 1 tablespoon of sour cream onto each of 8 flour tortillas. 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.
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