Key West Blackened Chicken Tacos
Blackened chicken tacos combine juicy, cooked chicken with deep flavor, warm tortillas, and fresh toppings, making each bite delicious. This easy recipe has great flavor and is perfect for Taco Tuesday or busy nights when you need a quick, tasty meal.
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
To use premade blackened seasoning, use 4 teaspoons instead of all the spices listed.
Storage and Reheating
- Place chicken tacos in separate airtight containers.
- 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
Nutrition
Calories: 313.2kcalCarbohydrates: 19.9gProtein: 26.3gTotal Fat: 15.8gSaturated Fat: 2.4gCholesterol: 72.3mgSodium: 748mgPotassium: 784.3mgFiber: 5.8gSugar: 7.1gNet Carbohydrates: 14.2g
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