Monday, May 4, 2015

Baked Blackened Chicken Tacos with Southwest Relish



Baked Blackened Chicken Tacos with Southwest Relish | White Lights on Wednesday

Happy May! May is one of my favorite months. Mainly because my first born was born on Memorial Day my 31st 16 years ago. Sigh....where has the last 16 years gone. He can drive, he's looking at colleges, he has a girlfriend, he is taller than me, but...he will always always be my little {doodle bug} baby boy. 




Baked Blackened Chicken Tacos with Southwest Relish | White Lights on Wednesday

These Baked Blackened Chicken Tacos are super easy to make and the relish…well OMG! I just love anything chicken and anything southwest. They just make a perfect marriage. You can make the chicken ahead of time,  just assemble and pop in the oven when you are ready. Then slather with the relish. 
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Ingredients

For the relish:
1 large beefsteak tomato, seeded and chopped
½ red onion, chopped
1 small bell pepper, seeded and chopped
2 jalapeno peppers, seeded and chopped
15 oz can black beans, drained and rinsed
15 oz can corn, drained
1 large avocado peeled, pitted and chopped
Juice of one lime
¼ cup cilantro, chopped

For the chicken:
2 tablespoons chili powder
2 tablespoons smoked paprika
2 tablespoons cumin
1 teaspoon salt
1 tablespoon garlic powder
1 teaspoons cayenne pepper, more if you like it spicy
½ teaspoon black pepper
1 teaspoon olive oil
1 pound boneless skinless chicken breasts
18 crunchy corn taco shells
1 cup shredded cheddar jack cheese

Directions:

For the relish:
Mix all ingredients.
Cover and refrigerate 1 hour to blend flavors.

For the chicken:
Add the chili powder, smoked paprika, cumin, salt, garlic powder, cayenne and black pepper to a small bowl and mix well. Pound the chicken with a meat tenderizer. Rub each piece generously with seasoning mixture.

In a skillet, heat the oil. Add the chicken and cook each side about 5 minutes or until done. It will be blackened. Remove from pan to cool. Once cool enough to handle shred with two forks.

Fill taco shells with chicken and set upright in oven-proof pan. You can use two 13" x 9" dishes or one large cookie sheet.

Sprinkle with cheese and bake at 350 degrees F for 5-10 minutes.

Top each taco with the relish and serve.

                                                     
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8 comments :

  1. These Tacos look heavenly! Hope you have a very special Mothers Day weekend and thanks so much for sharing with Full Plate Thursday this week.
    Miz Helen

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  2. So incredibly delicious! Thanks for linking up with What's cookin' Wednesday!

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  3. Hi Rina, my family will love your delicious tacos. Thanks for sharing with Foodie Friends Friday party this weekend. Pinned/shared.

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  4. Rina, I can't get over how delicious these look, and how beautiful your photography is (as usual!). I love baked tacos, and these are gourmet! Pinned, and I am featuring it at Treasure Box Tuesday this week- we get started tonight at 8:00 p.m. EST! Thank you for linking up with us! :) P.S. Happy Birthday (coming up) to Doodle Bug! ♥

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  5. Man I love tacos, I could eat tacos every day. Thanks for posting. Hello from Treasure Box Tuesday.

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