What makes blackened chicken different?

Blackened chicken is characterized by its cooking method and unique spice blend. The chicken pieces are coated in a mix of spices, usually with paprika and cayenne, and cooked at high heat, creating a dark, crusty exterior that enhances the flavor. It's a flavorful option that pairs well with fresh ingredients.

Can I make this recipe in advance?

Yes! You can season and grill the chicken in advance, letting it cool and storing it in an airtight container in the fridge for up to two days. You can also prepare the mango avocado salsa ahead of time, just keep it covered to prevent browning.

How can I customize the salsa?

Feel free to customize the salsa with more ingredients. Common additions include red onion, bell peppers, or even black beans for extra texture and flavor. You can also adjust the lime juice and honey levels to suit your taste.

What tortillas should I use?

Using corn tortillas is traditional for this taco recipe, providing a nice texture and flavor. However, you can swap them out for flour tortillas or even lettuce leaves if you want a low-carb or gluten-free option.

Can I freeze leftovers?

While it's best to consume the tacos fresh, you can freeze any leftover grilled chicken. Store it in an airtight container or freezer bag. When ready to eat, thaw in the refrigerator overnight and reheat on the stovetop.

Delicious Blackened Chicken Tacos With Mango Salsa

Ingredients

Units Scale

2 teaspoons Smoked paprika
2 teaspoons Dried oregano
1 teaspoon Garlic powder
1 teaspoon Onion powder
1/2 teaspoon Kosher salt
1/2 teaspoon Black pepper
1/4 teaspoon Cayenne pepper
1 tablespoon Olive oil
1 lb Chicken breast
1 Mango, cubed
1 Avocado, cubed
5 Radishes, cubed small
1 Jalapeño, minced
1/2 cup Cilantro, finely chopped
1/2 Lime, juice of
1 teaspoon Honey
1/4 teaspoon Salt
8-10 Corn tortillas, warmed
Lettuce, shredded
Queso fresco or crumbled feta, to taste
Chipotle lime sauce, to taste

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Instructions

Start by halving the chicken breasts lengthwise so you have thin, flat fillets.
In a mixing bowl, combine the smoked paprika, dried oregano, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper.
Place the chicken in another bowl, drizzle with olive oil, and sprinkle the spice mixture over it. Use tongs or your hands to ensure the chicken is evenly coated on all sides.
Heat your grill or a cast iron grill pan over medium-high heat and brush the grates with oil.
Grill the chicken for about 3-4 minutes per side, cooking until it reaches an internal temperature of 165°F and has a beautiful crust.
After grilling, let the chicken rest for five minutes before slicing it into thin strips.
For the salsa, in a mixing bowl, toss together the mango, avocado, radishes, jalapeño, cilantro, lime juice, honey, and salt. Mix gently to combine.
Warm the corn tortillas, spread a dollop of chipotle lime sauce on each, and layer in the lettuce, sliced blackened chicken, and mango salsa. Optionally, drizzle with more chipotle lime sauce and add queso fresco or feta on top.

Notes

Let the chicken rest before slicing for tenderness. Use shrimp instead of chicken for a seafood twist.

Author: Sarah Mitchell
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main course
Method: Grilling
Cuisine: Mexican
Diet: Non-Vegetarian

Nutrition

Serving Size: 1 taco
Calories: 350
Sugar: 4g
Sodium: 550mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 6g
Protein: 30g
Cholesterol: 70mg