Blackened Chicken Tacos

Tacos are always a comforting and easy weeknight dinner dish that seems to be a crowd pleaser. These chicken tacos are healthy, simple and kid-approved (adults are recommended to pair with a refreshing alcoholic beverage)

Feel free to marinate the chicken in advance and switch up the vegetables with whatever you have in your fridge. Serve with Mexican cheese, salsa & sour cream if you're feeling lavish.

 

Ingredients

  • 400g Chicken breast
  • 2 Tbs olive oil
  • 2 tsp white wine vinegar
  • 2 tsp chilli powder
  • 1.5 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 2 limes, juiced

    For the Tacos

    • Corn tortilla
    • Pico de Gallo
    • 1 tomato, diced
    • 1 onion, finely chopped
    • 1 Jalapeno pepper, chopped
    • 2 sprigs of cilantro, chopped
    • 1 green onion, chopped
    • 1/2 tsp garlic powder
    • Salt & pepper to taste
    • Pomegranate (optional)

    Roasted corn salsa

    • 1 ear of corn roasted and shucked
    • 1 Tbs Sour Cream
    • Salt & pepper

    PREPARATION

    • Marinate the chicken with all the ingredients for 30 minutes to 24 hours
    • Heat a large non-stick skillet to medium-high heat and cook the marinated chicken for 5 minutes per side. Set aside chicken to rest for 5 minutes.
    • Mix together the ingredients for the pico de Gallo
    • Warm up corn tortillas in the microwave
    • Dice the chicken
    • Construct the tacos layering chicken, pico de Gallo and corn salsa on top of each corn tortilla

     

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