Our amazing blackened chicken tacos combine seasoned chicken with fresh toppings for a delicious bite. This easy recipe is perfect for lunch, dinner, or a little snack between meals.
What is Blackened Chicken?
Blackening is a cooking method that gives meat, fish, and vegetables a deep flavor and a dark, crispy crust.
Popularized by Louisiana's Chef Paul Prudhomme, blackening meat is a Cajun cooking method where seasoned food is seared in a hot cast-iron skillet for a smoky, charred flavor.
The high heat sears the outside, giving it a bold and delicious taste.
Key Ingredients
For the blackened chicken:
- Skinless, boneless chicken breasts or thighs, about 1 ½ pounds
- Olive oil or avocado oil, divided (2 tablespoons are for the marinade, 2 for cooking)
- Fresh lime juice (use 1 lime or 3 key limes)
- Garlic powder
- Onion powder
- Smoked or sweet paprika
- Ground cumin
- Cayenne pepper (optional, for mild heat)
- Salt and pepper
Tortillas and toppings:
- Tortillas (wheat, corn, or Siete gluten-free almond flour tortillas are in your grocer's freezer).
- Chopped cilantro
- Chopped onions
- Shredded cabbage (use shredded coleslaw mix in a bag)
- Guacamole or diced avocado
- Pico de gallo
- Fresh lime wedges for serving
TIPS: The cayenne pepper will make the tacos a little hot. Use a little more for spicier tacos.
Instead of mixing all the spices, substitute 4 teaspoons of your favorite blackened seasoning. Try Blackened Redfish Magic from Paul Prudhomme. You can get it in the spice aisle at your grocery store.
How To Make Blackened Chicken Tacos
- Mix the marinade in a large zip-top bag or bowl and add the chicken. Toss until all the chicken is coated.
- Cover the bowl or seal the bag, then refrigerate for 20-60 minutes or overnight.
- Heat the pan over medium-high heat for a few minutes until hot. Remove the chicken from the marinade, shaking off excess, and add it to the hot skillet.
- Sear the chicken pieces for about 4 minutes on one side, then flip and cook for 5 more minutes, until golden brown. When the chicken reaches an internal temperature of 165°F and the juices run clear, remove it from the pan. Repeat with remaining chicken.
- Let the chicken rest on a plate for a few minutes. Cut into bite-size pieces.
- Warm the tortillas in a hot, dry skillet for a few minutes, or until pliable.
- Place a tortilla on a flat surface and layer in this order: cabbage, chopped chicken, onions, cilantro, guacamole, and pico de gallo, or salsa.
Cookware For Blackened Chicken
Use a large cast-iron skillet or cast-iron grill pan to cook the chicken. A heavy-bottomed stainless steel skillet will also work.
While the grill pan creates nice lines, both pans provide even heat and a great sear, enhancing the chicken's flavor and helping to lock in moisture.
Grilling Outdoors
You can also grill the chicken outdoors. Remove the chicken from the marinade and grill over high heat for 6-8 minutes total, flipping halfway through. Make sure the internal temperature reaches 165°F for fully cooked and juicy chicken.
In the Florida Keys, our houses are built way above the ground so we don't get flooded. It's SO much easier to cook indoors!
Taco Toppings
The best taco toppings are homemade. Here are two recipes that will bring these tacos to a whole new level.
Making a big bowl of homemade guacamole is easy! Follow this chunky Mexican guacamole recipe and make your own.
You can also make homemade pico de gallo. With a few tomatoes, onions, garlic, jalapeños, and cilantro, you can have a batch in 5 minutes.
Cheese for Tacos
Cheese is a taco favorite, adding creamy flavor to every bite. I like using Monterey Jack; it's mild, melts well, and often comes with minced chilis for extra flavor. Shredded cheddar or a bag of Mexican blend works great, too.
For a more traditional touch, try Cotija or Queso Fresco. Both are crumbly and salty. They don't melt much, but they add a nice finish.
If you want gooey, melted cheese, go with queso blanco or Oaxacan cheese.
Storage and Reheating
- Store leftover chicken tacos in airtight containers or wrap them in foil. Keep refrigerated until ready to use.
- Reheat the chicken filling in a skillet over medium heat until warmed through, or microwave in 30-second intervals, stirring in between.
- To reheat tortillas, warm them in a dry skillet for a few seconds per side or wrap in a damp paper towel and microwave for about 10 seconds.
Tips for Perfect Chicken Tacos
- Marinating the chicken really boosts the flavor. A quick 15-minute soak makes a big difference. The lime juice in the marinade helps tenderize the meat.
- To balance the spices, add a creamy topping like sour cream or cilantro-lime crema.
- Chicken tacos pair well with simple sides like refried beans, or cabbage slaw for added crunch. A fresh fruit salad adds a tropical touch, especially with toppings like peach mango salsa.
- If you're hosting, set up a DIY taco bar so guests can assemble their own tacos. Offer a variety of toppings, guacamole, salsa, chopped tomatoes, sliced or pickled jalapeños, shredded lettuce, slaw, and hot sauce.
Recommended Sides
Serve these blackened chicken tacos with Spanish rice, mango coleslaw, or Mexican cabbage slaw. For something fruity, try peach mango salsa or mango pico de gallo.
For a colorful and refreshing side, try this Mexican black bean salad with chili lime vinaigrette
More Cajun-Inspired Recipes To Try
Visit Taco Tuesday Recipes for more ideas!
Blackened Chicken Tacos FAQ
Marinating is optional, but it helps infuse the chicken with extra flavor and keeps it tender. A quick marinade with lime juice, oil, and spices can make a noticeable difference.
Yes, grilling adds a smoky flavor. Marinate the chicken as usual, then preheat the grill to medium-high heat. Grill the chicken pieces for about 5-6 minutes on each side, or until they reach an internal temperature of 165°F. This adds a nice char and deepens the flavor in your tacos.
Yes, you can make chicken tacos ahead for easy meal prep. Marinate the chicken up to a day in advance, and cook it when you're ready. You can also cook the chicken fully, store it in an airtight container in the fridge, and reheat it in a warm skillet when it's time to assemble your tacos.
Use a cast-iron skillet over medium-high heat for the best sear and char. Sear the chicken on one side for about 4 minutes, then flip and cook until it reaches an internal temperature of 165°F.
If you tried this Blackened Chicken Tacos recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the comments.
I love hearing from you!
Key West Blackened Chicken Tacos
Ingredients
FOR THE CHICKEN & MARINADE
- 2-3 skinless boneless thinly sliced chicken or chicken thighs, about 1 ½ pounds
- 3 tablespoons fresh lime juice (use 2 limes or 5 key limes)
- 2 tablespoons olive oil or avocado oil
- juice of 1 lime or 3 key limes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
FOR THE TACOS
- 8 tortillas (6 to 8-inch tortillas are best)
- 2 cups shredded cabbage (use shredded coleslaw mix in a bag)
- 1 cup chopped cilantro
- ½ cup chopped red or white onion
- 1 cup guacamole or diced avocado
- ¾ cup pico de gallo or salsa
- 2 limes, sliced into wedges for serving
Instructions
- In a large zip top bag or bowl, mix the marinade well and add the chicken. Toss until all the chicken is coated. Cover the bowl or seal the bag, then refrigerate for 20-60 minutes or overnight.
- Heat the pan over medium-high heat for a few minutes until hot. Remove the chicken from the marinade, shaking off excess, and add it to the hot skillet.
- Sear the chicken pieces for about 4 minutes on one side, then flip and cook for another 4 minutes until golden brown. When the chicken reaches an internal temperature of 165°F, the juices run clear, remove the chicken from the pan.
- Let the chicken rest on a plate for a few minutes. Cut into bite-size pieces.
- Warm the tortillas in a hot dry skillet for a few seconds each or until they are pliable.
- Assemble the tacos with chopped cabbage, raw onions, cilantro ,and guacamole, pico de gallo, or salsa.
Notes
- Refrigerate the filling for 3-4 days and the tortillas for 1-2 days.
- Warm the chicken filling in a skillet over medium heat until hot, or microwave it in 30-second intervals, stirring as needed.
- Heat tortillas on a dry skillet for a few seconds on each side, or wrap them in a damp paper towel and microwave for about 10 seconds
Fran says
❤️❤️❤️
RIley says
Thank you for sharing!