Blackened Chicken Tacos | Fiesta Bean Salsa | Kickin’ Fruity Salsa

Whether it is Mexican Monday, Taco Tuesday or Fiesta Friday, you’ll be ready to party with these must-have recipes. The salsas and purple cabbage can be prepared ahead of time, while the blackened chicken takes only a few minutes on the sizzling grill. Mix and match these salsas with your favorite meat or seafood, then add avocado and sour cream to seal the deal. No plates needed here folks, just a fun and spicy Taco Soiree.

I sent a text to my friends earlier this week asking if they wanted to do Taco Tuesday or Taco Thursday at our place. We all chose Thursday, if you must know. Must-haves for this Spring porch-party were Coronas, limes, cilantro and, of course, salsa.

My plan was to make fish tacos, pairing them with the Kickin’ Fruity Salsa, and Blackened Chicken Fajitas, pairing them with the Fiesta Bean Salsa. Well, clearly the Blackened Chicken worked out deliciously, including the roasted peppers and onions that are not pictured. But as for the Fish Taco, my local grocery store failed me again. If you keep up with my posts, you will know that I frequently discuss…fine…complain about the dimensions of my local grocery store. Although big things can come in small packages, this is not the case for my itty bitty town in the middle of no where. We are a forgotten land, where I am surprised that food is even shipped here. Hey, at least we have a McDonalds. (That was sarcasm). So, at 6:00 pm I stroll into the grocery store and rush over to the fish case. Well whata ya know, it’s closed down for the day. At 6:00 PM, closed down. Cool. Chicken it is.

Our friends, who are also conveniently our neighbors, came over for beers and tacos as the sun set on our porch. We ate like happy little piglets, stuffing our tortilla shells with spicy fresh goodies. Ready to make some yourself?

Ingredients

Fiesta Bean Salsa

• 1 can black beans, drained
• 2 ears corn, husked
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1/2 red onion, chopped
• 1/3 cup olive oil
• 1/3 cup red wine vinegar
• 1 lime, juiced
• 1-2 cloves garlic, smashed
• 1 1/2 tablespoon sugar
• 1/2 tablespoon salt, add more to taste
• 1/2 cup cilantro, chopped
• 2 teaspoons ground cumin
• 1/2 teaspoon chili powder
• black pepper, to taste

Kickin’ Fruity Salsa 

• 2 nectarines, chopped
• 1 cup pineapple, chopped
• 1/2 red onion, chopped
• 2 jalapenos, whole
• 1/3 cup cilantro, chopped
• 1/2 lime, juiced
• salt to taste

Red Cabbage

• 1/2 head Red Cabbage, thinly sliced
• 1 lime, juiced
• 2-3 tablespoons olive oil
• Salt, to taste

Blackened Chicken Taco

• 4-5 chicken breasts
• 2 packages of Fajita seasoning mix (Ortega has a Reduced Sodium Pack)
• 1 package Taco shells, flour or corn

Extra Goodies (some not pictured)

• sour cream
• avocado, sliced
• cilantro, garnish
• lime wedges

Preparation

Fiesta Bean Salsa:

1. Turn on Broiler or Gril.
2. Char ears of corn, under broiler or on grill, until kernels turn dark brown/black.
3. Cut off kernels with a knife. See the trick above, using a Bundt pan to catch the kernels without a mess.
4. Toss all Fiesta Bean Salsa ingredients in a medium bowl, set aside (or over night) in refrigerator.

Kickin’ Fruity Salsa:

1.  Put the 2 jalapenos on the grill or under the broiler until skin is blistered and charred.
2. Chop, removing seeds for less heat.
3. Now add all Kickin’ Fruity Salsa ingredients to a bowl, toss, set aside (or over night) in the refrigerator.

Red Cabbage:

1. Toss all ingredients in a medium bowl, set aside (or over night) in the refrigerator to wilt.

Blackened Chicken Taco

1. Trim chicken breasts, by removing the fat.
2. Cut in half horizontally to make thinner pieces.
3. Rub Fajita Spice Mix onto all surfaces of the chicken.
4. Grill for 4-5 minutes on each side, or until a dark char appears.
5. Cut chicken into strips
6. Before serving, toast the tortilla shells on the grill or under the broiler.

Assemble your tacos any way you like. Blackened Chicken, Kickin’ Fruity Salsa and Red Cabbage or Fiesta Corn Salsa, Red Cabbage and Chicken. Doesn’t matter, it all goes to the same place. The Blackened Chicken remains juicy, with a well seasoned char. The cabbage, iceberg lettuce’s trendy replacement, gives a crisp crunch. The Kickin’ Fruity Salsa tastes deceptively sweet, then kicks you in the mouth with jalapeno heat. The succulent corn, meaty black beans and raw peppers, make the Fiesta Bean Salsa a fundamental taco treat.  Add a squeeze of lime and cilantro garnish for a citrus bite. Top your taco with sour cream and avocado, cooling the heat.