Blackened Chicken Tacos

Spicy and bold, blackened chicken elevates street tacos to a whole new level! And that uber-flavorful, slightly charred exterior is made with spice rack staples. The process is undeniably easy and dinner is on the table in less than 30 minutes.

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Keyword blackened, blackened chicken, chicken tacos, street tacos

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 357kcal

Author Robin Miller

Ingredients

1 1/2 tablespoons paprika not smoked paprika
1 tablespoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and ground black pepper
4 boneless skinless chicken breasts
1 tablespoon olive or canola oil
8-12 street taco-size tortillas flour or corn

Suggested Fillings/Sides

Salsa
Chopped green onions
Sautéed bell peppers
Shredded cheese cheddar, Monterey jack, pepper jack, Mexican cheese blend
Hot sauce
Lime wedges
Sour cream
Shredded lettuce
Fresh cilantro

Instructions

Preheat the oven to 400 degrees.
In a shallow dish, whisk together the paprika, thyme, cumin, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Pat the chicken dry and add it the the spice mixture. Turn to coat both sides and press the seasoning into the meat.
Heat the oil in a large, ovenproof skillet (preferably cast iron) over high heat until very hot (and starting to smoke).
Add the chicken to the hot pan and cook for about 30 to 60 seconds per side, until the spices blacken.
Transfer the skillet into the oven and cook for 12 to 15 more minutes, until the chicken is cooked through (if you're unsure, use a meat thermometer and cook until the chicken reaches an internal temp of 165 degrees). Transfer the chicken to a plate, cover with foil and let rest for 5 minutes.
Slice the chicken crosswise into thin strips and serve with desired fillings.

Nutrition