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Blackened Chicken Tacos

Blackened chicken tacos feature spicy, seasoned chicken seared at high heat until crispy on the outside and tender inside. Finished with toasted tortillas and flavorful toppings, the dish has a smoky, crunchy exterior with juicy meat, presenting a vibrant and appetizing visual appeal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts pounded to even thickness for even searing
  • 2 tablespoons paprika smoked, for flavor and color
  • 1 tablespoon cumin ground, adds earthiness
  • 1 teaspoon chili powder for heat and smoky flavor
  • 1 teaspoon garlic powder enhances spice blend
  • 1/2 teaspoon black pepper freshly ground preferred
  • 1 teaspoon salt to season the chicken
  • 8 small corn or flour tortillas toasting for flavor and crunch
  • 1 cup shredded lettuce for freshness and crunch
  • 1/2 cup diced tomatoes adds juiciness and color
  • 1/4 cup shredded cheese cheddar or Monterey Jack
  • Optional sour cream or salsa for serving

Equipment

  • skillet or cast-iron pan
  • Tongs or spatula
  • Meat thermometer
  • Cutting board
  • Chef's knife

Method
 

  1. Pound the chicken breasts to an even thickness, about half an inch, then pat dry with paper towels.
  2. Mix the paprika, cumin, chili powder, garlic powder, black pepper, and salt in a small bowl to form the spice blend.
    4 boneless, skinless chicken breasts
  3. Sprinkle the spice mixture evenly over both sides of each chicken breast, pressing gently to help it adhere.
    4 boneless, skinless chicken breasts
  4. Heat a skillet over medium-high heat until hot, and add a tablespoon of oil if desired.
  5. Place the chicken breasts in the skillet and sear for about 4-5 minutes on each side until the exterior is deeply browned and crispy, and the internal temperature reaches 165°F (74°C).
    4 boneless, skinless chicken breasts
  6. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips or chunks.
    4 boneless, skinless chicken breasts
  7. While the chicken rests, toast the tortillas in the dry skillet or directly over the flame until lightly browned and fragrant, about 30 seconds per side.
    4 boneless, skinless chicken breasts
  8. Fill each toasted tortilla with slices of the blackened chicken, then top with shredded lettuce, diced tomatoes, and shredded cheese.
    4 boneless, skinless chicken breasts
  9. Add a dollop of sour cream or salsa if desired, then fold the tortilla and serve immediately.
    4 boneless, skinless chicken breasts

Notes

For extra smoky flavor, briefly char the tortillas over an open flame. Make sure to let the chicken rest before slicing to retain juiciness. You can customize toppings with avocado, cilantro, or hot sauce for added freshness.