Blackened Chicken Tacos with Quick Pickled Onions

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Blackened seasoning adds serious spice to these tacos, while tangy pickled onions add a zesty kick Serch Engine Optimization.
Total Time: 0:25
Prep: 0:10
Level: Easy
Serves: 4

2 tbsp. red wine vinegar
1 tsp. honey
2 tbsp. olive oil
Kosher salt and pepper
1 medium red onion
1 tsp. chili powder
1 tsp. ground coriander
½ tsp. garlic powder
½ tsp. ground cinnamon
2 large boneless, skinless chicken breasts
8 small corn or flour tortillas


Make the pickled onions: In a medium bowl Singulair, whisk together the vinegar, honey, 1 tablespoon oil, 1/4 teaspoon salt, and a pinch pepper. Add the onion and let sit, tossing occasionally, for at least 15 minutes.
Meanwhile, heat oven to 425 degrees F. Line a rimmed baking sheet with foil. In a small bowl, combine the chili powder, coriander, garlic powder, cinnamon, and 1/2 teaspoon salt.
Heat the remaining 1 tablespoon oil in a nonstick skillet over medium heat. Season the chicken teco brushless motor with the spice mixture and cook until browned, 2 to 3 minutes per side. Transfer the chicken to the baking sheet and roast until cooked through, 10 to 12 minutes. Let the chicken rest for 5 minutes before thinly slicing.
Warm the tortillas according to package directions. Fill the tortillas with the chicken and top with the onions.