Blackened Chicken Tacos

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These tacos are the most requested recipe in my office- they are spicy, sweet, tangy and offer loads of textures. For those who cannot eat spicy food, this recipe can adjusted to use with less Blackening Rub. 

Ingredients

2 pounds boneless, skinless chicken breasts - cut into 1 inch strips
2 tablespoons canola oil
2 avocados, peeled, seeded and 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

Recipe Info

Difficulty Level: 
Easy
Prep Time: 
10 minutes
Cook Time: 
15 minutes
Total Time: 
25 minutes
Serving size: 
6

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 saute pan over medium-high heat. Add chicken and cook until browned, about 3 minutes on each side or until internal temperature reaches 160ºF.
3. Remove the chicken from pan and add in the pineapple. Cook 2-3 minutes per side or until slightly charred.
4. Remove the pineapple from pan and add tortillas, one at a time to warm.
5. In a small bowl combine the sour cream, lime juice and zest.
6. Assemble tacos with blackened chickened, pineapple, avocado, picked red onions, cilantro and lime crema.

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Recipe Tip:
Quick Pickled Onions- thinly slice a red onion. Place in a microwave-safe bowl with 2 teaspoons each salt and brown sugar; 1 cup each water and white vinegar. Microwave for 3 minutes. Let mixture come to room temperature.Drain and chill until ready to use.

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