These blackened chicken tacos are packed with bold, fresh flavors in every bite. Juicy, seasoned chicken is tucked into warm corn tortillas with street corn, pico de gallo, cotija and a 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.
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.
I use the same blackened seasoning on these blackened fish tacos.
These tacos have a corn tortilla base, then filled with the blackened chicken, street corn, pico de gallo and a homemade avocado crema.
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.
Street Corn. Elevates everything. Take the time and make it. And since it makes a bigger bowl you can serve it on the side of the tacos with tortilla chips.
Avocado crema. Really easy to make this, it takes less than 5 minutes.
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
Blackened Chicken Tacos
These blackened chicken tacos are packed with bold, fresh flavors in every bite. Juicy, seasoned chicken is tucked into warm corn tortillas with street corn, pico de gallo, cotija and a homemade avocado crema.
Ingredients
- 1.5 lbs thin sliced chicken breast
- 12 corn tortillas
- Pico de Gallo (recipe linked in notes)
- Street Corn (recipe linked in notes)
- Cotija cheese
- 2 limes, cut into wedges (serve with tacos)
Chicken Seasoning
- 1 tsp salt
- ¼ tsp pepper
- ½ tsp cumin
- 1 tsp blackened seasoning
- ½ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp chili powder
Avocado crema
- 1 large avocado
- ½ c sour cream
- ½ lime, juiced
- ½ tsp salt
Optional Topping Ideas
- Cabbage, shredded
- Avocados, sliced
Instructions
- Start by preparing the pico de gallo, street corn and avocado crema. To make the avocado crema use an immersion blender, blender or food processor until smooth and creamy.
- Coat the chicken in the seasoning. Cook in a cast iron pan until no longer pink in the center. Cool for 10 minutes before slicing.
- Warm and char the tortillas on a cast iron pan. Stack them on top of each other and cover with a wet paper towel.
- Fill a corn tortilla with chicken, street corn, pico de gallo, avocado crema and sprinkle the top with cotija cheese. Serve with lime wedges.
Nutrition Information:
Yield: 12 Serving Size: 1 tacoAmount Per Serving: Calories: 179Total Fat: 5gSaturated Fat: 1gUnsaturated Fat: 4gCholesterol: 49mgSodium: 485mgCarbohydrates: 15gFiber: 3gSugar: 2gProtein: 19g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.
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