Blackened Chicken Sea-Sar Tacos

By McKenna Lelah

Cook Time: 30 minutes

Serves: 4

Ingredients: 

For the Chicken: 

• 1 ½ to 2 lb chicken breast, cut into 1 inch pieces 

• 1 tsp garlic powder

• 1 tsp onion powder 

• 1 tsp paprika 

• 1 tsp coriander powder

• 1 tsp dried oregano 

• 1 tsp dried thyme 

• 1 tsp ground black pepper 

• 1 tsp kosher salt 

For the Slaw: 

• 2 ½ cups shredded cabbage (green or red) 

• 3 tbsp chopped cilantro 

• 3 scallions, sliced 

• ¼ cup Riley’s Sea-Sar (plus more to top the taco) 

For the Taco: 

• 1 jalapeño, thinly sliced into rings 

• 1 ripe medium sized avocado, sliced 

• 8 corn tortillas or your favorite gluten free flour tortillas* See Notes

Instructions: 

1. In a medium bowl, add the chicken breast and season with garlic powder, onion powder, kosher salt, and black pepper. Toss to thoroughly coat the chicken in the seasoning. 

2. In a medium saute pan, heat avocado oil over medium heat. Add chicken and cook for 5-7 minutes until fully cooked through and slightly browned.

3. In a medium bowl, mix together all ingredients for the slaw, season to taste with kosher salt and ground black pepper and set aside. 

4. In a small skillet, heat tortillas until warmed through and pliable. 

5. To assemble the taco, add a spoonful or chicken and top with slaw, a drizzle of Riley’s Sea-Sar, jalapeño and avocado.

Notes:

• If you are local to California, I love Kernel of Truth corn tortillas. A more accessible brand I like a lot is Mi Rancho Organic Corn Tortillas.