I love these blackened chicken tacos because they bring bold, smoky flavor together with a creamy, slightly tangy sauce that balances everything perfectly. The chicken is juicy on the inside with a deeply seasoned crust on the outside, and when I add fresh toppings and warm tortillas, the result feels restaurant-worthy while still being easy enough for a weeknight meal.
Why You’ll Love This Recipe
I enjoy this recipe because it’s quick, full of flavor, and very flexible. I like how the blackened seasoning gives the chicken a spicy kick, while the creamy Cajun sauce cools it down just enough. It’s also a great recipe when I want something hearty but still fresh, and it works just as well for casual dinners as it does for entertaining.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the blackened chicken:
1 ½ pounds boneless, skinless chicken thighs or chicken breasts
2 tablespoons Creole seasoning
1 tablespoon bold Cajun or Creole seasoning
1 tablespoon olive oil or avocado oil
1 tablespoon butter
Juice of ½ lime
For the creamy Cajun sauce:
½ cup mayonnaise
¼ cup sour cream
1 tablespoon Creole seasoning
1 teaspoon smoked paprika
1 teaspoon honey
1 teaspoon lemon juice
1 teaspoon hot sauce (optional)
1 small garlic clove, finely minced
For serving:
8 small flour or corn tortillas
1 cup shredded lettuce or cabbage
½ cup diced tomatoes
¼ cup sliced jalapeños (optional)
¼ cup diced red onion
Fresh cilantro, chopped
Lime wedges
Directions
I start by heating a griddle or large skillet over high heat until it’s very hot. While it heats, I toss the chicken with the Creole seasoning, bold seasoning, oil, and lime juice until everything is well coated.
Once the cooking surface is hot, I place the chicken down and let it cook for about 4 to 5 minutes per side. I avoid moving it too much so the seasoning can form a dark, flavorful crust. Near the end of cooking, I add the butter to the pan and spoon it over the chicken. When the chicken reaches an internal temperature of 165°F, I remove it and let it rest briefly before slicing.
While the chicken rests, I mix all the Cajun sauce ingredients in a bowl until smooth and creamy. I then warm the tortillas on the griddle for about 20 seconds per side until soft and pliable.
To assemble the tacos, I layer lettuce in each tortilla, add sliced blackened chicken, and finish with tomatoes, jalapeños, red onion, and a generous drizzle of the creamy Cajun sauce. I like to top everything with fresh cilantro and a squeeze of lime.
Servings And Timing
I usually make this recipe to serve 4 people. Preparation takes about 15 minutes, marinating takes around 15 to 30 minutes, and cooking takes about 10 minutes. From start to finish, I can have these tacos ready in about 45 to 55 minutes.
Variations
I sometimes swap the chicken thighs for chicken breasts when I want a leaner option. When I’m in the mood for extra heat, I add more bold seasoning or extra hot sauce to the Cajun sauce. I also like adding avocado slices or a simple slaw for more texture and freshness.
Storage/Reheating
I store leftover chicken and sauce separately in airtight containers in the refrigerator. The chicken keeps well for up to 3 days, and the sauce lasts about 5 days. When reheating, I warm the chicken gently in a skillet so it stays juicy, then assemble fresh tacos with newly warmed tortillas.
FAQs
Can I make this recipe less spicy?
I reduce the heat by using less bold seasoning and skipping the hot sauce in the Cajun sauce.
Can I cook the chicken on a regular stovetop?
Yes, I use a cast-iron skillet when I don’t have a griddle, and it works very well.
What tortillas work best for these tacos?
I usually choose flour tortillas for softness, but corn tortillas are great if I want a more traditional texture.
Can I make the sauce ahead of time?
Yes, I often prepare the sauce a day in advance and keep it refrigerated until I’m ready to use it.
What toppings pair well with these tacos?
I like adding avocado, shredded cheese, or a fresh cabbage slaw for extra crunch and flavor.
Conclusion
I love how these blackened chicken tacos combine smoky spice, creamy sauce, and fresh toppings into one satisfying meal. They’re easy to prepare, full of bold flavor, and perfect for anytime I want to upgrade taco night without a lot of extra effort.
These blackened chicken tacos feature juicy, boldly seasoned chicken paired with a creamy Cajun sauce, fresh toppings, and warm tortillas. Perfect for a flavorful and easy weeknight meal.
Ingredients
1 ½ pounds boneless, skinless chicken thighs or chicken breasts
2 tablespoons Creole seasoning
1 tablespoon bold Cajun or Creole seasoning
1 tablespoon olive oil or avocado oil
1 tablespoon butter
Juice of ½ lime
½ cup mayonnaise
¼ cup sour cream
1 tablespoon Creole seasoning
1 teaspoon smoked paprika
1 teaspoon honey
1 teaspoon lemon juice
1 teaspoon hot sauce (optional)
1 small garlic clove, finely minced
8 small flour or corn tortillas
1 cup shredded lettuce or cabbage
½ cup diced tomatoes
¼ cup sliced jalapeños (optional)
¼ cup diced red onion
Fresh cilantro, chopped
Lime wedges
Instructions
Heat a griddle or large skillet over high heat until very hot.
Toss chicken with Creole seasoning, bold seasoning, oil, and lime juice until well coated.
Cook chicken for 4–5 minutes per side without moving too much to form a crust.
Near the end, add butter to the pan and spoon it over the chicken.
Once internal temperature reaches 165°F, remove chicken and let rest before slicing.
Mix all Cajun sauce ingredients in a bowl until smooth and creamy.
Warm tortillas on the griddle for about 20 seconds per side until pliable.
Assemble tacos with lettuce, sliced chicken, tomatoes, jalapeños, red onion, and Cajun sauce.
Top with chopped cilantro and a squeeze of lime before serving.
Notes
Use chicken breasts for a leaner option.
Adjust the spice level by reducing bold seasoning or omitting hot sauce.
Avocado or slaw make great additional toppings.
Store chicken and sauce separately for best results.
