These Blackened Chicken Tacos with Mango Habanero Salsa are a spicy, sweet, and savory fusion dish featuring juicy chicken seasoned with bold Cajun spices, served in tortillas with a vibrant mango habanero salsa and creamy avocado.
Author:Emily
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings
Category:Main Dish
Method:Grill or Skillet
Cuisine:Mexican-American
Diet:Low Lactose
Ingredients
2 boneless skinless chicken breasts
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (adjust to taste)
1 mango, peeled and diced
1/2 red onion, finely chopped
1 habanero pepper, seeded and finely chopped
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Salt to taste
8 small flour or corn tortillas
1 avocado, sliced (optional)
1/4 cup sour cream or crema (optional)
Instructions
Preheat grill or skillet over medium-high heat.
In a small bowl, combine paprika, garlic powder, onion powder, thyme, oregano, salt, black pepper, and cayenne pepper.
Rub chicken breasts with olive oil and coat evenly with the spice mixture.
Grill or pan-sear chicken for 5-7 minutes per side, or until internal temperature reaches 165°F (75°C). Remove and let rest before slicing.
While the chicken cooks, prepare the mango habanero salsa: combine diced mango, red onion, habanero, cilantro, lime juice, and a pinch of salt in a bowl. Mix well and set aside.
Warm the tortillas in a skillet or microwave.
Slice the blackened chicken into strips.
Assemble tacos by placing sliced chicken on tortillas, topping with mango habanero salsa, avocado slices, and sour cream if desired.
Serve immediately and enjoy!
Notes
Adjust cayenne and habanero to control heat level.
Use rotisserie chicken for a quicker version.
Can substitute mango with pineapple for a twist.
Best served fresh, but leftovers can be stored separately and assembled later.