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Blackened Chicken Tacos

October 4, 2017 by Chef T

For part one of our taco twins, we settled on chicken. Oh, you want me to back up and explain “taco twins”? Gotcha. Well, not only are there 2 tacos in the pictures we took, but we will also have another taco next week. Same shell, different contents inside.

I have this saying, “If it’s worth doing once, it’s worth doing twice”. And I almost always mean it in the sarcastic sense. For instance, I’m writing a blog post but then my computer dies and I lose all my work. If it’s worth doing once, it’s worth doing twice. Sad face.

In this case, I mean it when I say it’s worth doing twice, these tacos are not only good on taco Tuesdays, but also other days of the week.

There are many ways to prepare the taco shells, we made some hard ones, some warmed up soft ones, and some dry, crumbly ones. It really depends on whatever your prefer, they all taste like tacos.

Keep your spices on the food, not the floor,

Your favorite alternative chefs, K & T

Print

Blackened Chicken Tacos

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4

Ingredients

Chicken

  • 1 pound chicken
  • ½ lime juice
  • 1 tsp. honey
  • 1 tsp. salt
  • ½ tsp. paprika
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • ¼ tsp. cumin
  • ¼ tsp. coriander
  • ¼ tsp. cayenne
  • ¼ tsp. pepper

Corn Salsa

  • 1 can corn or 2 ears of corn
  • 1 red pepper diced
  • 1 to mato diced
  • ½ red onion diced
  • ½ lime juice
  • ¼ cup cilantro
  • Salt to taste

Avocado Crema

  • 1 large avocado
  • 2 cloves garlic
  • Lime juice
  • ⅓ cup cilantro
  • ¼ cup mayo
  • Salt to taste
  • Olive oil

Corn tortillas

Instructions

  1. Start off by combining honey, lime juice and all the spices in a ziploc bag. Toss your chicken in the bag and shake until chicken is evenly coated. Set your chicken aside for 30 minutes.
  2. Cut corn off the cob and saute lightly over medium heat. Set corn aside to cool. Combine all other salsa ingredients, mix and add in the corn.
  3. In a blender or food processor, combine avocado, garlic, lime juice, cilantro mayo and salt. Blend until smooth, you may need to drizzle in the olive oil until it’s smooth. Set aside for when you are ready to serve.
  4. Grill chicken on both sides for 2 minutes, dice chicken up to bite sized pieces.

  5. Warm up tortillas on stove top, the begin to assemble your tacos with the chicken, corn salsa and a drizzle of the crema.

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Filed Under: Clean Eating, Complete Meal, Dairy Free, Gluten Free, Lunch, Nut Free, Recipe, Refined Sugar Free, Soy Free, Spring, Summer Tagged With: Avocado Crema, chicken, Corn Salsa, dairy free, gluten free, lunch, refined sugar free, tacos

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