Blackened Chicken Tacos Recipe

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!

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.

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.