Easy Blackened Chicken Tacos

Why You’ll Love This Recipe

These blackened chicken tacos are not only quick and easy to make, but they’re also full of bold, vibrant flavors. The blackened chicken has a perfect crispy crust, thanks to the homemade seasoning, while the avocado pico de gallo provides a creamy, refreshing contrast that balances the heat. The combination of spicy, savory, and fresh ingredients makes these tacos irresistible. With just a few simple ingredients and minimal prep, you can have a flavorful meal ready in no time, making it an ideal choice for a busy weeknight dinner or casual gathering with friends.

Ingredients

For the Blackened Chicken:

• 2 tablespoons cooking oil (or enough to cover the bottom of your skillet)
• 1 lb boneless, skinless chicken breasts
• 6 street taco shells

Blackened Seasoning:

• ½ teaspoon seasoned salt
• ½ teaspoon pepper
• 1 teaspoon paprika
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

For the Avocado Pico De Gallo:

• 2 roma tomatoes, chopped
• 1 jalapeno, chopped
• ½ onion, chopped
• 2 tablespoons chopped cilantro
• 2 avocados, peeled, cored, and cut into bite-sized pieces
• 1 lime, squeezed

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Blackened Seasoning: In a small bowl, combine the seasoned salt, pepper, paprika, chili powder, garlic powder, and onion powder. Stir to mix the spices well.
2. Prepare the Chicken: Pat the chicken breasts dry with paper towels. Rub the blackened seasoning mixture evenly over both sides of the chicken breasts.
3. Cook the Chicken: Heat 2 tablespoons of cooking oil in a skillet over medium-high heat. Once the oil is hot, add the seasoned chicken breasts to the skillet. Cook for 6-7 minutes per side, or until the chicken is cooked through and has a nice golden-brown crust on the outside. The internal temperature should reach 165°F (75°C). Once done, remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
4. Make the Avocado Pico De Gallo: While the chicken is cooking, prepare the pico de gallo. In a medium bowl, combine the chopped tomatoes, jalapeno, onion, cilantro, and avocado. Squeeze the lime over the mixture and stir to combine. Season with a pinch of salt if desired.
5. Assemble the Tacos: Warm the street taco shells in the skillet or microwave according to package instructions. Divide the sliced blackened chicken evenly among the taco shells. Top with a generous spoonful of the avocado pico de gallo.
6. Serve: Serve immediately with your favorite toppings like sour cream, shredded cheese, or additional lime wedges. Enjoy!

Servings and Timing

This recipe makes 6 tacos, perfect for serving 2-3 people.

• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes

Variations

• Spicy Version: If you like extra heat, add more jalapenos to the pico de gallo or sprinkle some crushed red pepper flakes on the blackened chicken before cooking.
• Vegetarian Option: For a vegetarian version, you can replace the chicken with grilled vegetables like zucchini, peppers, and onions or even a plant-based protein like tofu or tempeh.
• Cheese Lovers: Add a sprinkle of shredded cheese (cheddar, cotija, or queso fresco) to the tacos for extra flavor and creaminess.
• Crispy Chicken: For a crunchy texture, coat the chicken breasts in breadcrumbs before frying them for a crispy outer layer.

Storage/Reheating

• Storage: Store leftover chicken and pico de gallo separately in airtight containers in the refrigerator. The chicken will keep for up to 3 days, and the pico de gallo will last about 1-2 days.
• Reheating: Reheat the chicken in a skillet over low heat, adding a little bit of oil if necessary to prevent it from drying out. You can also warm the taco shells in the oven for a couple of minutes.

FAQs

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs work great in this recipe, providing a juicier texture. You may need to adjust the cooking time slightly, as thighs take a bit longer to cook.

How do I make sure the chicken is cooked through?

Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (75°C) to ensure it’s fully cooked.

Can I make the blackened chicken ahead of time?

Yes, you can cook and slice the chicken ahead of time. Store it in an airtight container in the refrigerator for up to 3 days.

What if I don’t have street taco shells?

You can use regular soft taco shells or even corn tortillas as an alternative to street taco shells.

Can I make the pico de gallo in advance?

Yes, you can prepare the pico de gallo a few hours before serving. However, the avocado may start to brown, so it’s best to assemble it closer to serving time for optimal freshness.

Can I add more toppings?

Absolutely! You can add sour cream, shredded lettuce, shredded cheese, or even hot sauce to personalize your tacos.

How do I make the tacos gluten-free?

Use gluten-free taco shells or corn tortillas to make these tacos gluten-free.

Can I bake the chicken instead of frying it?

Yes, you can bake the chicken at 400°F (200°C) for 20-25 minutes or until it reaches an internal temperature of 165°F. Baking will give you a healthier version without the oil.

Can I use a pre-made blackened seasoning?

Yes, you can use a store-bought blackened seasoning blend if you prefer convenience. Just make sure to adjust the amount to taste.

How can I make the tacos spicier?

For more heat, increase the amount of chili powder or add a spicy salsa or hot sauce to the pico de gallo.

Conclusion

These Easy Blackened Chicken Tacos are the perfect combination of smoky, spicy chicken and fresh, creamy avocado pico de gallo. With simple ingredients and easy preparation, they make for an incredibly flavorful meal that can be enjoyed any night of the week. Whether you’re hosting a Taco Tuesday dinner or simply craving something flavorful, these tacos will quickly become a favorite in your recipe rotation. Enjoy!

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