Blackened Chicken Tacos With Corn Salsa
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.
Servings: 4
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.
Notes
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!
Charred corn is optional but highly recommended. To see the complete instructions check out my charred corn recipe.