Blackened Chicken Tacos Guacamole
Smoky blackened chicken strips wrapped in warm tortillas with fresh guacamole, crisp veggies, and optional creamy toppings. A flavorful, quick taco meal perfect for weeknights.
Equipment
- 1 skillet for cooking chicken
- 1 mixing bowl for guacamole
- 1 pan or microwave for warming tortillas
Ingredients
- 2 chicken breasts sliced into strips
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper optional
- Salt and black pepper to taste
- 2 ripe avocados
- Juice of 1 lime
- 2 tablespoons chopped cilantro
- Salt to taste
- 8 small tortillas
- ½ cup diced red onion
- 1 cup shredded lettuce or cabbage
- ½ cup chopped cherry tomatoes
- Optional: sour cream or Greek yogurt
- Optional: shredded cheese
- Optional: extra lime wedges
Instructions
- Combine chicken strips with olive oil and spice mix, tossing to coat evenly.
- Heat a skillet over medium-high heat and cook the chicken for 6 to 8 minutes, turning occasionally until charred and cooked through.
- In a mixing bowl, mash avocados with lime juice, chopped cilantro, and salt to desired consistency.
- Warm the tortillas in a pan or microwave until soft and pliable.
- Assemble the tacos by placing blackened chicken on tortillas, then topping with guacamole, diced onion, shredded lettuce, and chopped tomatoes.
- Add optional toppings like sour cream, shredded cheese, and a squeeze of lime. Serve immediately.
Notes
- Cook chicken on high heat for a flavorful blackened crust.
- Do not overcrowd skillet, cook in batches if needed.
- Add sweet fruits like mango or pineapple for contrast.
- Store leftovers refrigerated up to 2 days.