Blackened chicken tacos with corn salsa is a delicious quick dinner that is is made with fresh ingredients. The chicken is cooked to perfection with a flavorful seasoning and topped with a delicious corn salsa and a zesty cilantro crema. These easy chicken tacos are perfect for a Cinco de Mayo party or any day of the week.
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Why This Blackened Chicken Tacos Recipe Is The Best!
Tacos are among one of my favorite meals. They can be made with so many different ingredients and the topping combinations are endless! After moving to Florida, grouper tacos became one of my favorites, but I will always love chicken tacos for a quick and cost-effective dinner option.
While living in Florida I was introduced to a spice mixture called blackening seasoning. It gives food a delicious flavor and when cooked properly the seasoning forms a nice crust on the meat that you are cooking. If you are not familiar with the blackening technique, check out my blackened chicken tenders for a complete tutorial on how to blacken food with a cast-iron skillet.
Not only do these tacos have the delicious smoky flavor from the blackening seasoning, but they have a fresh corn salsa and a creamy cilantro crema to drizzle over the top.
While this may seem like a lot of steps, I assure you this taco dinner comes together quick and easy and will definitely be sure to please!
Equipment Needed
Lodge cast iron skillet- this is one of my favorite ways to cook food inside when I'm not using my outdoor grill. If you do not have cast iron any large skillet will work.
food processor or blender- this makes it easy to process the crema for the tacos. If you do not have either of these kitchen tools you can mix the sour cream, Greek yogurt and lime juice together and finely chop the cilantro and mix in.
Key Ingredients
blackening seasoning- is a spice mixture usually made with paprika, smoked paprika, onion powder, garlic powder, thyme, oregano, cayenne pepper, salt and black pepper. Of course there are many variations of blackened seasoning and some may be a bit spicier. My homemade blackening is not spicy but has a wonderful spice flavor.
chicken- you can use boneless skinless chicken breast or chicken tenderloins for this recipe.
tortillas- I prefer flour tortillas and like the small street taco sized tortilla.
Step-By-Step Instructions
Blackening The Chicken Tenders
First coat the chicken with baking soda and let it rest for 20 minutes while you prepare the other ingredients. The baking soda will tenderize the chicken making it extremely tender. After the 20 minutes is up rinse the chicken with cold water to remove the baking soda and pat dry with a paper towel. If you are short on time, you can always skip this step.
Next, heat a cast iron skillet over medium high heat and add the butter to the hot skillet. Sprinkle the chicken with the blackened seasoning to coat on both sides.
When the butter is hot, place chicken in the skillet. Cook for 4-5 minutes on each side or until the internal temperature reaches 165 degrees Fahrenheit when checked with a meat thermometer. The seasoning will turn a dark golden brown, it may appear burnt but I promise it is not and will taste delicious.
Charring The Corn For Salsa
While the chicken is cooking you can make the corn salsa. I used charred corn which gives corn a fabulous smoky flavor. This step is totally optional. You can just add the corn along with the other salsa ingredients to a bowl, but if you want to give charred corn a try you just need to add the corn to melted butter and let it cook for about 5 minutes while it develops that char.
Let the corn cool before you add the remaining salsa ingredients.
Blending The Cilantro Crema
The final step to putting the blackened chicken tacos together is the lime cilantro crema. I think this adds so much to the taco because it has a cooling effect with the spice of the blackening. This bright, fresh flavor balances the taco perfectly. Of course if you are short on time you can always use a little dollop of sour cream, but if you have 5 minutes blend up this sauce!
Add the sour cream, Greek yogurt, lime zest, lime juice and cilantro to a food processor and blend for about 60 seconds or until it is smooth and the cilantro is incorporated into the sauce.
How To Serve Blackened Chicken Tacos
To assemble your tacos, warm the flour tortilla and add the chicken. I like to cube up the chicken to make it easier to fill the taco and eat. Next add a spoonful of corn salsa and drizzle with the lime cilantro crema.
Of course there are so many different additions that go well with tacos. This fresh mango and corn salsa or this peach salsa are two of my favorites if you prefer a salsa with fruit.
Taco night would not be complete without homemade guacamole as a side dish. It has lots of fresh cilantro, lime juice and tomatoes.
You will need a refreshing watermelon margarita to wash down the tacos! This is a fun summertime drink recipe and the sweetness really complements the spice of the tacos!
Topping Ideas
If you need a few other toppings for your tacos here are a few other suggestions.
pico de gallo- is similar to salsa but the ingredients are just chopped while salsa is usually blended. There are many fresh varieties at most local grocery stores.
cotija cheese- is a Mexican crumbling cheese that is delicious on tacos. If you can not find this variety, a good sharp cheddar cheese is always good.
Substitutions and Additions
tortillas- you can use corn or crunchy taco shells as a substitute for the soft flour tortillas.
cilantro crema- if you are short on time you can always add a spoonful of sour cream or Greek yogurt to you taco.
charred corn- this is an optional step. I like the smoky addition but you can add the corn raw to the salsa. If using canned corn, drain it well before adding. If using frozen corn make sure to thaw it under cold water and pat dry with a paper towel before adding to the salsa.
Storage Recommendations
Store any leftovers in separate airtight containers for 3-4 days. The chicken can be reheated in the microwave for 60-90 seconds and then add the salsa and crema to build the tacos. If the crema separates a quick stir will fix that!
Looking For Other Dinner Recipes? Try These!
Cheesy Ground Turkey Quesadillas Recipe
Feta Spinach Chicken Burgers with Greek Yogurt Sauce
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Blackened Chicken Tacos With Corn Salsa
Equipment
- cast iron skillet
Ingredients
Blackened Chicken
- 2 teaspoons baking soda
- 1 pound chicken tenderloins
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme leaves
- ½ teaspoon oregano
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoons butter
- 6 small flour tortillas, street taco size
Corn Salsa
- 1 tablespoon butter, only if charring corn
- 2 cups corn (fresh, canned or frozen
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ¼ teaspoon smoked paprika
- ¼ cup red onion
- 2 tablespoons jalapeno, minced
- 1 tablespoon lime juice
- ¼ cup tomato, chopped
- ¼ cup cilantro
Cilantro Crema
- ⅓ cup sour cream
- ⅓ cup Greek yogurt
- handful cilantro
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
Instructions
Blackened Chicken
- Add chicken tenders to a bowl and sprinkle with the baking soda to tenderize for 20 minutes. Prep the other ingredients and then after the chicken has sat for 20 minutes rinse with cool water and pat dry with a paper towel.
- Heat a large cast iron skillet over medium high heat. Mix all of the spices for the blackening together in a small bowl. Sprinkle over the chicken coating evenly on both sides.
- When skillet is hot add the 2 tablespoons of butter to melt. Add the chicken when the butter is hot and sizzling.
- Cook chicken for 4-5 minutes on each side and check the internal temperature with a meat thermometer. Chicken tenderloins are cooked properly when the temperature reaches 165 degrees. Let chicken rest for 5 minutes and then chop into small pieces to fill tacos.
Corn Salsa
- While the chicken is cooking heat a second skillet over medium heat and char corn in 1 tablespoon of butter with the salt, pepper and paprika. This step is optional and corn salsa can be made without this step.
- Stir corn in skillet until it begins to brown which should take 4-5 minutes. Set aside to cool before assembling the salsa.
- Add corn, red onion, jalapeno, lime juice, tomato and cilantro to a bowl and stir ingredients together.
Cilantro Crema
- Add sour cream, Greek yogurt, cilantro, lime zest, lime juice, salt and pepper to a food processor or blender and process until smooth.
Assembling the Tacos
- To assemble the tacos fill with chicken, corn salsa and drizzle with cilantro crema. Add other additional toppings if desired.
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