Easy Weeknight Blackened Chicken Tacos [Dairy-Free]

Up close shot of chicken tacos with lime wedges.

5 from 2 votes

Easy Weeknight Blackened Chicken Tacos [Dairy-Free]

Introducing Easy Weeknight Blackened Chicken Tacos-- Where the succulent blackened seasoned chicken meets herb-roasted tomatoes, sweet corn, and smoky roasted poblano peppers, all served on your choice of warm flour or corn tortillas. Drizzled with homemade dairy-free ranch on top for an extra layer of creaminess and flavor.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Keyword: blackened, chicken, dairy-free, easy, family-friendly, kid-friendly, tacos, weeknight, weeknight meals

Servings: servings

Calories: 245kcal

Author: Shanika

Ingredients

BLACKENED CHICKEN:

2 lbs. organic chicken breast
2 Tbsps blackened seasoning, store-bought or homemade
2 Tbsps Extra virgin olive oil

TACOS:

6 homemade Soft Flour or corn tortillas, charred
2 cups Herb roasted tomatoes
2 poblano peppers, roasted + sliced
2 cups sweet corn kernels, roasted

VEGAN RANCH SAUCE:

1 cup Vegan Ranch Dressing/Sauce

US Customary - Metric

Instructions

TO ROAST THE VEGGIES + TOMATOES:

Be sure to roast your veggies + tomatoes in the oven at this point. See Roasted Herb Tomatoes recipe for instructions on how to roast all veggies.

BAKE THE BLACKENED CHICKEN + SHRED:

To make this chicken, you can follow the steps in my Easy Shredded Chicken recipe and substitute the seasonings with blackened seasoning.

CHAR OR WARM TORTILLAS:

To lightly toast taco tortillas, preheat oven on 350 degrees Fahrenheit and place tortillas directly on rack. Turn off oven once heated and let tortillas warm for 2 minutes. Remove from oven. For char on a stovetop, pop one of the tortillas unto a gas burner until you begin to see a little smoke. Remove tortilla to rotate it onto opposite side until it’s lightly charred. Repeat until all tortillas are charred.

TO MAKE THE VEGAN RANCH SAUCE:

To make this delicious topping, see my vegan ranch dressing/sauce recipe!

ASSEMBLE:

To assemble tacos, a few spoons of shredded blackened chicken atop a charred tortilla followed by: roasted tomatoes, sliced poblano peppers, and corn. Repeat until desired amount of tacos are made. Garnish with a few drizzles of the vegan ranch sauce.
Bon Appetit!

Notes

STORAGE: Place any leftover ingredients (separately) in a tightly sealed container in the refrigerator for up to 3-4 days.
MAKE AHEAD: All ingredients can be made ahead (up to 2 days prior) and individually stored as meal prep (excluding tortillas), warmed through and assembled when ready to serve.
GLUTEN-FREE OPTION: To make these tacos gluten-free, simply substitute tortillas with great GF-friendly tortillas made from quinoa flour, chickpea flour, etc. Siete Foods has great ones!
HERB ROASTED TOMATOES: To see the recipe, tap this link.

Nutrition