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Blackened Chicken Taco Bar

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Prep Time
20
 minutes
Cook Time
15
 minutes
Makes
6
 servings
  • Ingredients & Instructions
  • Reviews

FEATURED PRODUCT


INGREDIENTS


  • Mission Organics Flour Tortillas
  • 2

    pounds boneless skinless chicken breasts cut into strips
  • 2

    tablespoons cajun seasoning or your favorite taco seasoning
  • 2

    cups tomatoes, diced
  • 4

    cups romaine or lettuce shredded
  • 2

    cups Mexican cheese blend or cheddar
  • 2

    jalapeños, sliced and seeded
  • 1 ½

    cups sour cream
  • 1 ½

    cups guacamole
  • 1

    cup salsa
  • 2

    tablespoons cilantro finely chopped
  • 1

    bunch of scallions, sliced midway
  • 1

    lime, cut into wedges

INSTRUCTIONS


  • Step 1

    Prep ingredients for the taco bar and set up bowls with sour cream, salsa, guacamole and all the other toppings. Cut chicken breast into strips.

  • Step 2

    Add seasoning to chicken breast strips and toss to coat all the pieces with the seasoning.

  • Step 3

    Add one tablespoon of olive oil to a sauté pan or cast iron skillet. When the pan has gotten hot, carefully add the seasoned chicken strips. Be careful not to get splattered with hot oil.

  • Step 4

    Let the chicken strips stay in place for 3-4 minutes or until the chicken is dark golden brown. Turn over the pieces and continue to cook for 3-4 minutes on the other side or until done.

  • Step 5

    When finished remove the chicken from the pan and allow to rest for a few minutes. After the chicken has cooled slightly cut into small pieces.

  • Step 6

    Add a little water to the pan to loosen up all the spices and dark bits in the pan. It shouldn't be too watery, just enough to make it cling to the chicken.

  • Step 7

    While chicken is cooling, begin toasting the tortillas on a hot skillet. Let them cook until they begin to get those dark brown spots and tortilla gets a little puffy in spots. Keep heated tortillas in a moist towel until ready to serve.

  • Step 8

    Toss the chicken back into the heated pan that you cooked them in. Pan should have enough liquid to coat the chicken. Serve immediately and enjoy!

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