Blackened Chicken Tacos are one of our favorite fun easy chicken recipes for any day of the year! These chicken tacos are easy to prepare, and sure to please everyone from kids to adults. One of our favorite easy taco recipes!
Pat chicken breasts dry, 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 tablespoons lime juice, 2 teaspoons smoked paprika, ¼ teaspoon cayenne pepper, 1 teaspoon cumin, ½ teaspoon coriander, ¼ teaspoon black pepper, ½ teaspoon salt
Add the chicken strips to the bowl, toss in the spice mixture to coat.
Melt 2 tbsp butter in a large skillet over medium high heat.
2 tablespoons butter
Add the chicken strips, cook for a few minutes* on each side until chicken is cooked through. Set chicken aside.
Vegetables
Use the same pan you cooked the chicken in, do not clean**.
Add 2 tbsp butter and heat to medium-high again.
2 tablespoons butter
Add the onions and peppers.
1 cup onions, 1 cup bell pepper
Sauté until they begin to soften, but don’t let them cook so long that they become mushy. Set aside.
Tacos
To assemble the tacos, spread a thin layer of sour cream onto each tortilla.
8 small flour tortillas, ½ cup sour cream
Top with the blackened chicken, peppers, and onions.
Add black beans, avocado, and cherry tomatoes.
1 cup black beans, 1 avocado, ½ cup cherry tomatoes
Sprinkle with queso fresco and cilantro.
2 ounces queso fresco, fresh cilantro
Garnish with a few slices of radish.
1 radish
Video
Notes
*Cook time 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.Storage: Store blackened chicken and vegetables in an airtight container in the refrigerator for 3 days, or freeze for 3 months.