Blackened Chicken Tacos with Cotija Corn Salsa Recipe

Get ready to meet your new weeknight obsession: Blackened Chicken Tacos with Cotija Corn Salsa. This irresistible meal brings the perfect balance of smoky, robust blackened chicken, the sweet crunch of corn salsa with tangy Cotija cheese, and refreshing bursts of cilantro all wrapped in warm corn tortillas. The pickled red onion topping is pure magic, cutting through the richness and adding a gorgeous pop of color. Even better? Everything comes together in just 30 minutes, yet the flavors will transport you to your favorite Mexican eatery in just one bite. Whether you’re feeding the family or entertaining friends, these tacos are here to make taco night unforgettable.

Ingredients You’ll Need

Just a handful of simple but vibrant ingredients make Blackened Chicken Tacos with Cotija Corn Salsa truly shine. Each component adds its own special dimension — bold spices for depth, fresh herbs for brightness, and creamy Cotija for that irresistible finish. Let’s break down what you’ll need and why every ingredient matters.

• Chicken thighs or breasts: The star of the tacos! Thighs add extra juiciness, while breasts offer a leaner option.
• Kosher salt: Essential for seasoning the chicken and balancing all the flavors.
• Fresh black pepper: Adds just the right touch of sharpness and heat.
• Brown sugar: Helps create a perfect char on the chicken and balances out the spices.
• Chili powder: For that classic smoky kick that defines great blackened seasoning.
• Paprika: Lends a deep red color and subtle earthy sweetness to the chicken.
• Garlic powder: An easy way to infuse savory, garlicky flavor without mincing cloves.
• Cumin: Adds a warm, whiff of earthiness that makes each bite irresistible.
• Olive oil: For searing and keeping the chicken unbelievably juicy.
• Corn (fresh or frozen): Brings sweetness and a juicy crunch to the salsa — frozen works perfectly if you’re out of season.
• Cotija cheese: This crumbly Mexican cheese adds a tangy, salty finish that beautifully complements the blackened chicken.
• Fresh cilantro: Adds an herby brightness that keeps the salsa light and fresh.
• Jalapeño pepper: Just enough heat to wake up your palate — adjust to your spice preference.
• Lime: Its vibrant juice ties the salsa together and adds a zesty sparkle to every bite.
• Corn tortillas: Classic and gluten-free, they’re perfect for enveloping all those bold flavors.
• Avocado or guacamole: Brings creamy luxury and balances any heat.
• Refrigerator Pickled Red Onions: A quick, punchy topping — their tang and color lift the whole taco.

How to Make Blackened Chicken Tacos with Cotija Corn Salsa

Step 1: Make the Pickled Red Onions

Start by making the quick Refrigerator Pickled Red Onions. These take just 10 minutes and can easily be prepared ahead of time for even more flavor. Pour simmered vinegar brine over sliced red onions in a jar and let them pickle while you prep the rest of the ingredients. Trust me, you’ll want to put these on everything.

Step 2: Preheat Your Skillet and Oven

Preheat your oven to 400°F and set a cast-iron skillet over medium heat on the stovetop. Getting both hot before you add the chicken is the secret to a proper blackened sear with gorgeous, caramelized edges.

Step 3: Season the Chicken

In a small bowl, combine the brown sugar, chili powder, paprika, garlic powder, cumin, kosher salt, and freshly ground black pepper. Coat the chicken thighs or breasts all over with this spice blend. The brown sugar will help create that crave-worthy crust, while the mix of spices brings the warm, smoky flavors you love in Blackened Chicken Tacos with Cotija Corn Salsa.

Step 4: Sear and Bake the Chicken

Add olive oil to your sizzling hot skillet, then lay in the seasoned chicken. Let it sear undisturbed for 2 to 3 minutes per side, so you get maximum flavor from that browning. If your skillet gets overcrowded, sear in batches. After searing, slide the skillet into the oven to finish cooking for 10 minutes, or until the chicken reaches an internal temp of 165°F.

Step 5: Make the Cotija Corn Salsa

While the chicken finishes in the oven, toss together the corn, crumbled Cotija cheese, diced jalapeño, fresh cilantro, lime juice, kosher salt, and paprika in a bowl. This salsa is truly the heart of these tacos, packing every bite with sweet, tangy, and spicy flavors. Adjust jalapeño to your liking — or swap in bell pepper for a milder touch.

Step 6: Rest and Slice the Chicken

Once the chicken is cooked through, let it rest in the skillet for about 5 minutes. This keeps it extra juicy. Then, transfer to a cutting board and slice into thin strips. Juicy, spice-crusted chicken ready to be piled high — is there anything better?

Step 7: Warm the Tortillas

Warm your corn tortillas either in the oven (right on the rack for a minute or two), or quickly over the flame of a gas burner for a hint of char. Warmed tortillas are more pliable and taste infinitely better!

Step 8: Assemble and Garnish

Assemble the tacos! Layer slices of blackened chicken into each tortilla, spoon over a generous helping of Cotija Corn Salsa, and finish with creamy avocado slices or a dollop of guacamole. Don’t forget those brilliant pickled onions. For the finishing touches, sprinkle with extra cilantro and serve with lime wedges.

How to Serve Blackened Chicken Tacos with Cotija Corn Salsa

Garnishes

Garnishing your Blackened Chicken Tacos with Cotija Corn Salsa is half the fun. Go big with fresh cilantro leaves, a few extra crumbles of Cotija cheese, and a good squeeze of lime. Those vibrant pink pickled onions not only look stunning but add a tangy punch that wakes up every bite.

Side Dishes

Keep things festive! Serve your tacos with simple sides like black beans, Spanish rice, or a bright, citrusy cabbage slaw. Grilled vegetables or tortilla chips with fresh salsa also make a perfect pairing, letting those tacos really shine as the centerpiece.

Creative Ways to Present

Elevate your taco night by serving Blackened Chicken Tacos with Cotija Corn Salsa on a big platter, letting everyone build their own. For a crowd, make a taco bar with toppings in colorful bowls. Or, for fun gatherings, slice tortillas into quarters and serve everything nacho-style with all the fixings piled high.

Make Ahead and Storage

Storing Leftovers

Any leftover chicken and Cotija Corn Salsa should be stored separately in airtight containers in the fridge. The components will keep well for 2–3 days, and storing them apart ensures that everything stays fresh and vibrant for round two!

Freezing

The blackened chicken freezes beautifully. Simply cool, slice, and pack in a freezer bag — it will keep for up to two months. While the fresh Cotija Corn Salsa doesn’t love freezing (due to the cheese and cilantro), you can make it fresh when you’re ready to enjoy more tacos.

Reheating

To reheat the chicken for Blackened Chicken Tacos with Cotija Corn Salsa, warm pieces gently in a skillet over medium-low heat or microwave till just hot. To protect the chicken from drying out, add a splash of broth or water and cover briefly. Assemble the tacos as usual once everything is warmed.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will produce a slightly leaner taco but still deliver loads of flavor. Just be sure not to overcook them, as breasts can dry out more quickly than thighs.

What if I can’t find Cotija cheese?

No worries — feta or queso fresco make fantastic substitutes in Cotija Corn Salsa, both offering a similar crumbly texture and salty tang. Even a mild goat cheese works in a pinch.

Is this dish very spicy?

The heat level is easy to control! The jalapeño in the salsa and the spice on the chicken give a moderate warmth. If you’re spice-sensitive, use less jalapeño or substitute with mild bell pepper.

Can I grill the chicken instead of using a skillet?

Definitely! For a cookout twist, grill the seasoned chicken over medium-high heat until charred and cooked through, then slice and use as directed for Blackened Chicken Tacos with Cotija Corn Salsa.

Are these tacos gluten free?

Yes! When prepared with corn tortillas and double-checking labels on spices and cheese, this recipe for Blackened Chicken Tacos with Cotija Corn Salsa is naturally gluten-free — perfect for sharing with everyone.

Final Thoughts

Bring some excitement to your next dinner with Blackened Chicken Tacos with Cotija Corn Salsa. They’re the perfect combination of bold flavors, crisp textures, and colorful, crowd-pleasing fun. Once you try them, you’ll find yourself craving taco night every week. Enjoy every bite and don’t forget those extra pickled onions!

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