Blackened Chicken Street Tacos

Spicy and bold, blackened chicken elevates street tacos to a whole new level! And that uber-flavorful, slightly charred exterior is made with spice rack staples. The process is undeniably easy and dinner is on the table in less than 30 minutes!

Look at that delicious crust on the chicken! The trick is the world's quickest pan-sear - that's how you get the "blackened" coating, without actually burning the bird. And, I'm not kidding about the ingredient list - all pantry staples.

I'm constantly looking for new ways to make street tacos. We love them in my house, but I don't like serving the same things over and over! Street tacos are about as versatile as dinner can get - and stuffing soft tortillas with tender strips of blackened chicken is an excellent option!

I also nestled caramelized bell peppers in there, but that's it. The rest of the ingredients are completely optional, and designed with the "eater" in mind. Use what you want, leave out what you don't!

The trick to blackened chicken is cooking two ways - first on the stovetop for that quick char, and then in the oven to cook the chicken through. It's super simple and perfect for a busy weeknight. As the chicken finishes in the oven, you can organize the rest of the ingredients and sides!

Blackened Chicken Street Tacos
Note: If you don't have an ovenproof skillet, transfer the blackened chicken to a shallow baking dish before finishing cooking in the oven. 

1 1/2 tablespoons paprika (not smoked paprika)
1 tablespoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and ground black pepper
4 boneless skinless chicken breasts halves
1 tablespoon olive or canola oil
8-12 street taco-size tortillas (flour or corn)
Suggested fillings/sides: 
Salsa
Chopped green onions
Sautéed bell peppers
Shredded cheese (cheddar, Monterey jack, pepper jack, Mexican cheese blend)
Hot sauce
Lime wedges
Sour cream
Shredded lettuce
Fresh cilantro

Preheat the oven to 400 degrees.
In a shallow dish, whisk together the paprika, thyme, cumin, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Pat the chicken dry and add it the the spice mixture. Turn to coat both sides and press the seasoning into the meat.
Heat the oil in a large, ovenproof skillet (preferably cast iron) over high heat until very hot (and starting to smoke).
Add the chicken to the hot pan and cook for about 30 to 60 seconds per side, until the spices blacken.
Transfer the skillet into the oven and cook for 12 to 15 more minutes, until the chicken is cooked through (if you're unsure, use a meat thermometer and cook until the chicken reaches an internal temp of 165 degrees). Transfer the chicken to a plate, cover with foil and let rest for 5 minutes.
Slice the chicken crosswise into thin strips and serve with desired fillings.
Serves 4