Delicious Blackened Chicken Tacos Recipe
Tortillas covered in blackened chicken, cheese, diced tomatoes, bell peppers and onions always makes for a great dinner. Make this for your next Taco Tuesday and delight the entire family
Total Servings: 4
Total Cost: $37.81
Cost Per Serving: $9.45
Table of Contents
Ingredients & Costs*
2 lbs chicken breasts ($8.72)
8 oz shredded triple cheddar cheese ($2.24)
2 tbsp olive oil ($6.64)
1 tbsp lime juice ($0.25)
2 tbsp paprika ($1.12)
1 tbsp cayenne pepper ($3.77)
1 tbsp onion powder ($1.12)
1 tsp garlic powder ($1.12)
1 tsp black pepper ($3.12)
1 tsp salt ($0.67)
4 tbsp unsalted butter, divided ($4.26)
1 cup diced onions ($1.38)
1 cup diced bell pepper ($1.48)
8 small flour tortillas, taco size ($1.92)
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*Food costs may vary and can change over time. The prices listed were the current prices of these ingredients when this recipe was made at the time of this post. Almost all our ingredients are purchased from Walmart as we live in a small town without any other options. If you notice a significant price difference, please let us know at hello@freshgains.com so we can update this post.
FAQs About This Blackened Chicken Tacos Recipe
Chicken breast or chicken thighs?
This recipe is one of the more expensive I’ve posted on FreshGains to date. Primarily because the sheer number of ingredients it uses (14!). If you have to purchase each one of these ingredient, it would cost about $37.81 to make 4 servings (of 2 tacos each). Swapping chicken breasts for thighs is a good way to cut some of the cost off of this recipe without changing the flavor of the tacos.
Flour tortillas or corn tortillas?
I use flour tortillas for this recipe (and every other recipe that allows you to use either one – I just prefer flour tortillas over corn tortillas). However, corn tortillas are more commonly used in tacos and can definitely be used in this recipe instead of flour tortillas.
What other toppings should I use?
Traditional tacos have cilantro, lime, and some type of sauce (most often Mexican hot sauce). Many traditional street tacos also use radishes. But this recipe is really flexible and allows you to add any ingredient you want. A few great additions are sliced jalapenos, grilled corn, guacamole, and sour cream.
Can I bake the chicken instead of cooking it on a skillet?
Yes! You can bake the chicken at 425°F for 25 to 30 minutes – until the internal temperature reaches 165°F.
What’s a good side dish for blackened chicken tacos?
Traditional Mexican sides make the perfect side for these tacos. Pair them with Mexican rice, refried beans, seven layer dip, or refried beans.
How should I store the leftovers?
You can store the leftovers in the refrigerator, in an airtight container. When stored properly, they’ll stay good in the refrigerator for up to 4 days. You can store the ingredients either prepared or stored separately.
Tips to Make Great Tacos
Heat the tortillas: Heating the tortillas on a skillet can elevate these tacos even more. To heat the tortillas, spread olive oil on the skillet over high heat. Once the oil heats, add a tortilla to the skillet for a few seconds, then flip and heat the opposite side. The tortillas should brown and char a bit. Repeat, and add more olive oil, as necessary.
Marinade the chicken: If you have time on your hands (at least one hour), it never hurts to marinade the chicken. Stubb’s Chicken Marinade Lawry’s Lemon Pepper and Lawry’s Herb & Garlic marinade are a few of my favorites. You can marinade the chicken for up to 24 hours prior to cooking it – but make sure you marinade it for at least one hour.
Delicious Blackened Chicken Tacos Recipe
Equipment
- 1 large jumbo cooker or skillet
Ingredients
- 2 lbs chicken breast cubed to 1-inch pieces
- 8 oz shredded triple cheddar cheese
- 2 tbsp olive oil
- 1 tbsp lime juice
- 2 tbsp paprika
- 1 tbsp cayenne pepper
- 1 tbsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 4 tbsp unsalted butter divided
- 1 cup onions diced
- 1 cup bell pepper diced
- 8 small flour tortillas taco size
Instructions
- Pat the chicken breasts dry and cube into pieces that are approximately 1-inch.
- In a small bowl, combine the olive oil, lime juice, paprika, cayenne pepper, cumin, pepper and salt.
- Add the cubed chicken to the bowl and toss to coat.
- Melt 2 tbsp butter in a large jumbo cooker or skillet over medium-high heat.
- Add chicken and cook for a few minutes on each side until chicken is cooked through and reaches an internal temperate of 165ºF. Remove and set aside.
- In the same jumbo cooker or skillet, melt the remaining 2 tbsp of butter over medium-high heat.
- Add the onion and bell pepper then sauté until softened. Set aside.
- Assemble tacos and serve.
