Blackened Chicken Tacos with Cotija Corn Salsa

Blackened chicken tacos topped with red onions, avocado and spicy corn Cotija cheese salsa.

5 from 1 vote

Blackened Chicken Tacos with Cotija Corn Salsa

Blackened Chicken Tacos with Cotija Corn Salsa take weeknight tacos to a new level! Blackened cast iron skillet chicken is topped with a flavorful cilantro corn salsa with crumbled Mexican Cotija Cheese, and tucked into corn tortillas. Ready in 30 minutes and finished with quick homemade Refrigerator Pickled Red Onions that you'll want to put on everything!

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: American, Mexican

Servings:

Calories: 710kcal

Author: Meryl Downing

Ingredients

For the Chicken

1 to 1½ pounds boneless chicken thighs (or chicken breasts)
1 teaspoon kosher salt
10 grinds fresh black pepper
2 teaspoons brown sugar
2 teaspoons chili powder
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon cumin
1 Tablespoon olive oil

For the Salsa

1 cup corn fresh or frozen
1 cup Cotija cheese crumbled
⅓ cup fresh cilantro chopped
1 Tablespoon jalapeño pepper minced (adjust amount for desired spice level)
1 juice of a lime
¼ teaspoon kosher salt
¼ teaspoon paprika

Toppings

1 avocado sliced (or guacamole)
⅓ cup Refrigerator Pickled Red Onions
8 to 12 corn tortillas

Instructions

Make the Refrigerator Pickled Red Onions. They take 10 minutes to make and can be made up ahead or time, or just left pickling on the counter while you make the tacos.
Preheat the oven to 400℉ and preheat a cast iron skillet on the stovetop over medium heat.
Mix the blackening seasoning in a bowl and sprinkle over the chicken, evenly coating it on both sides. Add the olive oil to the hot skillet and sear the chicken, about 2 to 3 minutes per side (don't move the chicken around while it's searing). Then transfer the skillet to the oven and bake for 10 minutes or until the chicken is cooked through with an internal temperature of 165℉.
Meanwhile, mix all ingredients for the Cotija Corn Salsa in a bowl.
When the chicken is cooked through, allow the skillet to rest on the stovetop for 5 minutes. Slice the chicken on a cutting board.
Tortillas can be warmed in the hot oven or over a gas burner.
Assemble the tacos on tortillas with sliced chicken, Cotija Corn Salsa, avocado slices, and pickled red onions. Garnish with lime wedges and cilantro leaves.

Notes

Cooking the Chicken - Try to arrange the chicken in an even layer in the skillet. One pound should fit, 1.5 pounds might be a bit much. You can sear it in two batches if it doesn't fit. Use a cast iron skillet or other oven-safe skillet. If you don't have an oven safe skillet, you can sear the chicken in the skillet and then bake it on a sheet pan. Baking time will depend on the thickness of the chicken.
Cotija Cheese - A Mexican white cheese that comes in a block, usually a wedge or circle, that easily crumbles. Substitute queso fresco or feta if you can't find it.
Corn - Frozen corn can be run under warm water in a strainer to thaw and use. If using fresh corn on the cob, cook it any way before using (boiled, roasted, grilled, or cut off the cob and sautéed).
Jalapeño - Use as much or as little minced jalapeño pepper, depending on your desired level of spice. Or substitute any color of chopped bell pepper.
Pickled Red Onions are delicious on these tacos! They are made in 10 minutes by pouring a quick simmered vinegar brine over a jar of sliced red onions. If you want to skip the pickled red onion, you could add raw chopped red onion to the corn salsa. Or top your tacos with a spoonful of salsa, sour cream or plain yogurt.
Stretch the Recipe - Add rice or black beans to your tacos to serve more people.

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