Blackened Chicken Tacos Recipe

4.67 from 9 votes

Smoky blackened chicken tacos with fajita peppers and onions. Quick, easy, and perfect for busy weeknights. Ready in 40 minutes!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 741kcal

Author: Becky Hardin

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

Video

Notes

*Strips of chicken breasts, boneless thighs, or chicken tenders all work well. You can also swap fresh chicken for leftover/cooked chicken. Shredded chicken works great here!

**Corn tortillas work too, but flour tortillas hold the fillings best.

***You can use a pre-made blackened spice blend. If you don't have either of these options, simply use a taco seasoning blend.

Tips:

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.

Alternative Cooking Methods:

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.

Storage: Store blackened chicken taco filling in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition