An easy taco recipe, these blackened chicken tacos take around 30 minutes to make. The tacos are topped with avocado, corn, pico de gallo, cotija cheese and an easy homemade avocado crema.
When the weather starts warming up, my family is in taco mode. Really all things Mexican food and if I'm being super honest it's more like all year round. All year round tacos are a big hit. We can wolf them down, like these barbacoa tacos or chicken street tacos with chipotle aioli don't even stand a chance. Devoured.
But there is something to be said about a basic chicken taco. These chicken tacos are made with blackened seasoning and if you've never used it before you will love it. Blackened seasoning is a big mash up of different spices together and it's got a little heat to it. It's so good on meat!
I use the same blackened seasoning on these blackened fish tacos.
These tacos have a corn tortilla base, then filled with the blackened chicken, some grilled corn (the grilling is optional for the corn - I just use a pan to get a little char on it), pico de gallo and a homemade avocado crema.
And before you are like oh no no, I'm not making my own avocado crema. Hear me out. You can do it, I have faith in you friend. It's just an avocado, sour cream, lime juice and salt pureed together. Drizzle it all over your tacos! So delicious.
How To Make Blackened Chicken Tacos
The chicken. Start by seasoning the chicken breast. You may want to pound it thin if they are really thick. Grill the chicken on an outside grill or inside grill. And you could even put it in the oven at 400 degrees until the internal temperature reaches safe (USDA says 165).
Once it's done cooking set it aside for 10 minutes, don't touch it! If you cut the chicken right away all the juices will seep out. So for juicy chicken, let it sit a bit. After that, chop it up into bite size pieces.
The pico de gallo. You can grab a container of store bought pico de gallo or you can make my recipe. Totally up to you. You could even use a completely different kind of salsa. I love using salsa verde on tacos.
Corn. For the corn feel freeze to use fresh corn kernels right off the corn or a bag of frozen corn. This one is entirely up to you. If corn is in season I love to use it, it's cheap and we always have it on hand.
Get a frying pan and add the corn kernels to it, you are looking for some char marks on it.
Avocado crema. Scoop out the flesh of the avocados and put them into a blender or food processor (and if you don't have those try using a handheld beater) along with the sour cream, lime juice and salt.
Assembly. Start with a corn tortilla, fill it with cabbage and chicken. Add a few slices of avocado, tucked against the side of the tortilla. Spoon on some corn and drizzle on the avocado crema. Last, spoon on some pico de gallo and cotija cheese.
More Southwest Recipes
- Al Pastor Tacos
- Birria Quesa Tacos
- Chicken Tortilla Soup
- Hot Mexican Street Corn Dip
- Summer Chicken Taco Salad
- Tomatillo Salsa
- Skillet Chicken Enchiladas
- 1 lb chicken breast
- 1 tsp salt
- ¼ tsp pepper
- ½ tsp cumin
- 1 tsp blackened seasoning
- ½ tsp onion
- ¼ tsp garlic powder
- ¼ tsp chili powder
- 1 ear of corn (or 1 cup frozen corn)
- Corn tortillas
- 2 medium avocados
- ½ c sour cream
- ½ lime juiced
- ½ tsp salt
- Cabbage, shredded
- Lime wedges
- Pico de Gallo
- Cotija cheese
- Avocados, sliced
- Pound the chicken thinner than it is, the thinner you make it the quicker it will cook. Mix together the salt, pepper, cumin, blackened seasoning, onion powder, garlic powder and chili powder. Coat the chicken in the seasoning.
- Grill the chicken until it’s no longer pink in the center. Transfer to a cutting board and let it rest 10 minutes. Chop into bite size pieces after it has rested.
- Cut the kernels off the corn cob and heat on a frying pan over medium heat, to add char marks.
- To make the avocado crema, scoop out the avocado flesh and it to a blender or food processor with the sour cream, lime juice and salt. Blend until smooth.
- Grab a corn tortilla and fill it with cabbage, blackened chicken, corn, avocado crema, pico de Gallo, avocado slices and cotija cheese.
You can use frozen corn in place of fresh corn on the cob kernels
If you do not have a food processor or blender, you can use a handheld beater to make the avocado crema. It won't be as smooth as the alternate, but it will work decently.
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Nutrition Information:Yield: 12 Serving Size: 1 taco
Amount Per Serving: Calories: 180Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 38mgSodium: 501mgCarbohydrates: 9gFiber: 4gSugar: 1gProtein: 14g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.