Roasted Corn + Smokey Blackened Chicken Tacos
This smokey blackened chicken taco recipe is perfect for a lazy Sunday, a backyard BBQ, or for Cinco de Mayo. This delicious healthy chicken taco recipe requires very little prep and hands on cook time. Packed full of smokey flavors from the liquid smoke and the blackening rub, this recipe is sure to be a hit for your taste buds. – Kara, The Accidental Chef
Serves 12
Ingredients:
- 12 corn tortillas
- 2 large corn on the cobb
- 2 tbsp. of Hickory Liquid Smoke
- 3 tsp of Louisiana Blackening Spice (purchased at Latin Spice Merchants in Pike Place but if you don’t live in Seattle I recommend going to your local grocery store and buying their version of a blackening spice)
- 2 tsp of Garlic Powder
- 3 lbs of boneless skinless chicken thighs
- 1 tsp of Freeze dried cilantro
- 1 tsp of lime juice
- 1 tbsp of agave
- 2 tsp of avocado oil
Directions:
In a Tupperware container combine the chicken, 1 tsp of garlic powder, 3 tsp of Louisiana Blackening spice, 2 tbsp. of Liquid smoke, and 1 tbsp. of agave.
Coat everything evenly and set in the fridge for at least 2 hours but preferably overnight.
Preheat oven to 375 degrees.
In a baking dish add the corn, 2 tsp of avocado oil and garlic powder — making sure to evenly coat all sides of the corn with the oil.
Place the corn into the oven for 30 minutes.
In a baking sheet covered with foil, add the marinated chicken
and place into the oven for 20-25 minutes or until chicken has cooked through.
In a Tupperware container, place one piece of chicken at a time and use two forks to shred the chicken into bite size pieces.
Repeat this process with all the chicken thighs until all of the chicken has been shredded.
Then add the 1 tsp of lime juice and 1 tsp of cilantro and gently mix this into the chicken container.
Using a knife slice the corn off the cobb into a bowl.
Grab a tortilla, place the chicken, then the corn, and then the salsa of your choice and enjoy!
Serves 12 | Serving size: 1 taco | Calories per serving: 227 | Fat: 5.8 g | Carbs: 19.3 g | Net Carbs: 16.8 g | Protein: 23.8 g
