Blackened Chicken Tacos with Salsa Roja
Loaded with smoky, savory flavor, blackened chicken tacos are a weeknight win! So easy to make, and fun to customize with your fave toppings.
Servings: 4 servings
Calories: 627kcal
Ingredients
For the salsa Roja
- 1 pound ripe Roma tomatoes chopped
- 1 small onion chopped
- 2 cloves garlic
- 1 jalapeno stemmed, seeded, and chopped
- ½ cup fresh cilantro chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- ½ teaspoon cumin
- ½ teaspoons smoked paprika
- ½ teaspoon salt
For the chicken
- 1 ½ pounds boneless skinless chicken thighs
- 1 ½ tablespoons olive oil
- 1 ½ teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 ½ teaspoons garlic powder
- ½ teaspoon onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
To assemble
- 8 corn tortillas
- 2 avocados sliced
- ½ cup fresh cilantro chopped
Instructions
For the Salsa (make the salsa first so it has a chance to chill)
- Blend. Add the Roma tomatoes, onion, garlic, jalapeno, cilantro, and lime juice to a blender or a food processor. Pulse until the desired consistency is achieved. This is up to you. Some prefer smooth salsa. Some prefer a chunkier rendition.
- Simmer. Heat the olive oil in a heavy-bottomed skillet over medium-high heat. Add the salsa along with the cumin, smoked paprika, and sea salt. Give everything a stir and bring the mixture to a strong simmer. Reduce the heat and continue to simmer for 10 minutes
- Chill in the refrigerator. This salsa is best served cold.
For the Chicken
- Prep. Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil.
- Season the chicken. Add the chicken, olive oil, sea salt, ground black pepper, garlic powder, onion powder, smoked paprika, cumin, and oregano to a large mixing bowl. Toss everything together until the chicken is thoroughly coated in olive oil and seasoning.
- Bake. Arrange the chicken on the prepared baking sheet and bake for 25 minutes or until the chicken is no longer pink inside and its juices run clear.
- Slice or shred. Allow the chicken to rest for 5 minutes before transferring it to a cutting board and slicing or shredding.
- Serve. Divide the chicken between the tortillas, top with sliced salsa, avocado, and fresh cilantro, and serve.
Nutrition
Calories: 627kcal | Carbohydrates: 43g | Protein: 45g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Cholesterol: 107mg | Sodium: 1289mg | Potassium: 1645mg | Fiber: 13g | Sugar: 6g | Vitamin A: 2041IU | Vitamin C: 36mg | Calcium: 110mg | Iron: 4mg