Cajun-Chicken-Tacos

I have a bit of a cookbook “problem.” Between review copies that get sent to me, books written by friends I want to support, books about techniques and cooking styles I want to learn more about, and books that just look too cool to pass up, my collection is slowly taking over my whole house. (I have a bookcase full of them in my office, another in my dining room, and yet another in my living room!) I love them all, but unfortunately most of them don’t really get used much. Alyssa of Everyday Maven and Faith of An Edible Mosaic hosted a Food Blogger Cookbook Swap as a way for bloggers to connect and pass along cookbooks that just weren’t getting enough love.

I sent a copy of The New Artisan Bread in 5 Minutes a Day to Kate from Our Best Bites. (I actually love that book – the baguette is a Sunday morning tradition – but somehow I ended up with two copies. Plus a copy of the original. And, of course, a copy of Healthy Breads in 5.) In exchange, Stephani from Cupcake Project sent me some sunshine in the form of a cookbook straight from the Florida Keys.

Cajun-Chicken-Tacos-Cookbook-Swap

The cookbook is full of simple, fresh recipes that scream “summer!” There are tons of margarita recipes and lots and lots of seafood. Unfortunately, a lot of the ingredients (like conch and key limes) are pretty hard to find – especially this time of year. Despite that, I quickly zeroed in on these cajun chicken tacos. I had something really similar at a restaurant in Kansas City last month and I haven’t been able to get them out of my head. I was so excited to see this recipe!

They chicken is marinated in a mixture of citrus juices and soy sauce, then rubbed with blackening spiced and grilled. It gets topped off with a fresh corn, black bean, and avocado salsa and it’s delicious.  The flavors work so well together and even though I had to use frozen corn instead of fresh and regular limes instead of key limes, the tacos tasted fresh and summer-y.

If you’re feeling sassy, melt the cheese on a flour tortilla and wrap it around a hard taco shell to make a double layer taco. The contrasting texture is so much fun! (The melted cheese with act like “glue” to hold the shells together, but unfortunately reduced fat cheese doesn’t work as well as full fat cheese since it melts differently.)

Cajun-Chicken-tacos-with-Corn-and-Avocado-Salsa

5.0 from 3 reviews
Cajun Chicken Tacos with Corn Salsa
 
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 oranges, juiced
  • 2 limes, juiced
  • ¼ cup low sodium soy sauce
  • 2 boneless, skinless chicken breasts
  • 1 tablespoon blackening spice (see note)
  • 1 cup corn
  • 1 cup black beans
  • 1 avocado, diced
  • 1 plum tomato, diced
  • ½ cup cilantro, chopped
  • 1 lime, juiced
  • salt and pepper
  • 8 tortillas and/or hard taco shells
  • 4 ounces reduced fat pepper jack cheese, shredded
Preparation
  1. In a wide shallow dish, mix together the orange juice, lime juice, and soy sauce. Add the chicken. Cover and refrigerate at least two hours.
  2. Heat oven to 350ºF.
  3. Remove the chicken from the marinade and pat dry. Coat with blackening spice. Grill until cooked through, about 15 minutes. Let rest 5 minutes, then cut into bite-sized cubes.
  4. On a baking sheet, arrange the hard taco shells(if using) in a single layer. Bake for 10 minutes.
  5. In a medium bowl, combine the corn, beans, avocado, tomato, cilantro, and lime juice. Season with salt and pepper.
  6. Divide the cheese between the taco shells/tortillas. Fill with chicken and top with salsa.
Notes
Blackening spice can be bought in most grocery stores, but if you have a well stocked spice rack it's easy to make your own! Combine 2 teaspoons each cayenne pepper, onion power and thyme,1 teaspoon each garlic powder, black pepper, oregano, basil, and kosher salt, ½ teaspoon dry mustard, and 2 tablespoons paprika.

Adapted from Recipes and Tall Tales from the Legendary Restaurants of the Florida Keys.

Here are links to other bloggers who participated in the swap!

A Baker’s House
An Edible Mosaic
avocado bravado
Blue Kale Road
Blueberries And Blessings
Cheap Recipe Blog
Confessions of a Culinary Diva
Create Amazing Meals
Cucina Kristina
Culinary Adventures with Camilla
Cupcake Project
Dinner is Served 1972
Done With Corn
Eats Well With Others
Everyday Maven
Flour Me With Love 
From My Sweet Heart 
girlichef 
Great Food 360° 
I’m Gonna Cook That! 
Je Mange la Ville 
Karen’s Kitchen Stories 
Kitchen Treaty 
Olive and Herb
OnTheMove-In The Galley 
Our Best Bites 
Paleo Gone Sassy
poet in the pantry 
Rhubarb and Honey 
Rocky Mountain Cooking
Shikha la mode 
Shockingly Delicious
Sifting Focus 
Spiceroots
Spoonful of Flavor 
Tara’s Multicultural Table 
The Not So Exciting Adventures of a Dabbler 
The Suburban Soapbox 
The Whole Family’s Food