Blackened Chicken Tacos

Simple to prepare in less than 30-minutes, these blackened chicken tacos are topped off with queso fresco and a refreshing Mexican-style slaw with tomato and avocado.

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What you’ll love about this recipe

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• The fresh flavors! These tacos are packed full of fresh produce including cabbage, tomatoes, onion, avocado, and cilantro. The bright and fresh slaw is tossed in a lime cream sauce that is so refreshing.
• The blackened chicken! Using the blackening technique to cook chicken results in the perfect combination of textures and flavors. When cooked at high heat, the generous layer of spices coating the exterior of the chicken char, resulting in a fabulously smoky flavor and a delightful crust. The interior of the chicken remains tender and juicy, however.
• It’s simple! Believe it or not, these tacos take just 25-minutes to prepare AND they’re super easy! They are perfect for a weeknight, summer dinner!!!

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Ingredients (+ notes & substitutions)

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• Chicken tenderloins
• Olive oil
• Paprika: Preferably smoked.
• Dried oregano
• Dried thyme
• Garlic powder
• Black pepper: For the chicken and the slaw.
• Kosher salt: Also for the chicken and the slaw.
• Onion powder
• Ground white pepper: These blackened chicken strips will still taste amazing without the white pepper so no worries if you don’t have any.
• Cayenne pepper: Optional but recommended for heat.
• Lime juice: Preferably freshly squeezed.
• Sour cream: For the slaw.
• Cilantro
• Cumin: To season the slaw.
• Green cabbage: You can purchase a head of cabbage and run it through a food processor fitted with a shredding disk or simply slice it thinly using a sharp knife. Alternatively, you can purchase pre-shredded cabbage.
• Tomatoes: Cherry or grape tomatoes.
• Avocado: Small to medium-sized.
• Red onion
• Flour tortillas: Fajita size tortillas work best.
• Queso fresco: A soft, mild white cheese commonly used in Mexican cooking, queso fresco is the perfect cheese for these refreshing tacos. Feta would be a solid choice if you can’t find queso fresco.

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How to make blackened chicken tacos (+ tips)

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1. Preheat your oven to 400 degrees.

2. In a small bowl, combine the paprika, oregano, thyme, garlic powder, black pepper, salt, onion powder, white pepper, and cayenne pepper (optional).

3. Drizzle the olive oil over the chicken tenderloins and rub it in. Then sprinkle with the spice mixture and rub it in.

4. Heat a large cast-iron skillet over high heat until it begins to smoke. Add one tablespoon of olive oil and swirl/tilt the pan to coat the entire surface.

5. Place the chicken in the skillet in a single layer and cook for 1-2 minutes until blackened then flip and cook for another 1-2 minutes until blackened.

6. Transfer the skillet to the oven and bake for about five minutes until cooked through to 165 degrees.

7. Remove from oven, gently tent with tinfoil, and rest for five minutes prior to serving.

8. Meanwhile prepare the slaw by combining the lime juice, sour cream, cilantro, black pepper, cumin, and salt in a medium bowl. Stir in the shredded cabbage followed by the tomatoes, avocado, and onion. Set aside.

9. Dice the chicken then assemble the tacos by filling the tortillas with chicken and slaw. Sprinkle with queso fresco and serve warm.

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Storage

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Refrigerate the chicken and slaw separately in airtight containers for up to four days.

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Recommended Products

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What to serve with these tacos:

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• Cilantro Lime Rice: Simple to prepare in just 30-minutes, the bright herby flavor of cilantro lime white rice perfectly compliments a variety of Mexican dishes including enchiladas and tacos. Naturally gluten-free and vegan.
• Cilantro Lime Sweet Potato Salad: This fresh and zesty Mexican-style cilantro lime sweet potato salad requires only a handful of ingredients, is super simple to make, and takes just 30-minutes. Naturally vegan and gluten-free.
• Easy Homemade Guacamole: Bright and fresh, this easy homemade guacamole requires just a handful of ingredients and takes just 5-minutes to prepare. Serve it with chips for dipping or atop your favorite Mexican dish. Naturally gluten-free and vegan.
• Cilantro Lime Cucumber Salad: Light and refreshing, this simple Mexican-style cilantro lime cucumber salad is perfect for summer. This healthy side dish is a great accompaniment to grilled salmon, chicken, and more. Naturally gluten-free, vegetarian, and keto-friendly.

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More taco recipes you may enjoy:

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• Chipotle Chicken Caesar Tacos with Avocado Salsa Verde: Filled with grilled chicken and Caesar salad then topped with avocado salsa verdé; these chicken Caesar tacos with a Mexican twist are a delightfully fresh and delicious choice for lunch or dinner.
• Beef Birria Tacos: Meet the holy grail of tacos!!! These crispy beef birria tacos with a side of rich and flavorful consomé for dipping. One bite of these tacos and you’ll understand how they became the hottest taco trend.
• Fish Tacos with Serrano Lime Slaw: These fish tacos with Serrano lime slaw and avocado salsa verdé are bursting with flavor. They are citrusy and a little bit spicy with delightfully crispy fish. Can be prepped and plated in under 30 minutes making them perfect for your next Taco Tuesday.

If you make these blackened chicken tacos with slaw I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥