Blackened Chicken Tacos

Published on
June 5, 2024
Intro
Taco night has been on my weekly dinner rotation for decades. I upped my own chef game with blackened boneless skinless chicken, fresh pineapple, pickled red onions, and lime crema.
Trio of blackened chicken tacos.
Prep Time:
10 Minutes
Cook Time:
15 Minutes
Servings:
6
Difficulty Level:
Easy
Ingredients

1/4 cup Blackening Rub

2 pounds boneless, skinless chicken breasts - cut into 1 inch strips

2 tablespoons canola oil

2 avocados, diced

2 cups pineapple, cubed

Quick Pickled Onions - see recipe tip

1/2 cup sour cream

1 lime, zested and juiced

12 tortillas

Fresh Cilantro

Directions

1. In a shallow bowl ( I prefer a pie plate) add the Blackening Rub and the chicken strips, toss to coat.

2. Heat a large cast iron skillet or non-stick sauté pan over medium-high heat. Add chicken and cook until browned, about 3 minutes on each side or until internal temperature reaches 160ºF.

3. Transfer the chicken from the pan to a serving platter. Using the same pan, add the pineapple and cook for 2-3 minutes per side or until slightly charred.

4. Transfer the pineapple to the platter with the chicken. In the same pan add tortillas, heat the tortillas one at a time to warm.

5. In a small bowl combine the sour cream, lime juice, and zest to make the lime crema. Add the warmed tortillas, avocado, cilantro, and pickled red onions to the platter. Enjoy.

Substitutions
Recipe Tip:
Make Ahead Quick Pickled Onions- thinly slice a red onion. Place in a microwave-safe bowl with 2 tsp salt, 2 tsp brown sugar, 1 cup water and 1 cup white vinegar. Microwave for 3 minutes. Cover with plastic wrap and let mixture come to room temperature. Drain and chill until ready to use.
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