Ingredients:

  • 1.5 lbs chicken breast, diced into ½ inch cubes
  • 2 tbsp avocado oil
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 12 small corn tortillas
  • 1 tbsp oil
  • 1 cup Cotija cheese, crumbled
  • 1 bunch fresh cilantro, chopped
  • 1 small red onion, finely diced
  • 2 limes, cut into wedges
  • 1 cup Mexican crema

Instructions:

  1. In a mixing bowl, toss the diced chicken cubes with avocado oil, chili powder, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
  2. Fire up your Blackstone to medium-high heat (roughly 375–400°F). Once the surface is shimmering, apply a thin layer of oil across the entire cooking area to prevent sticking.
  3. Spread the seasoned chicken cubes across the hot surface in a single layer. Let them sit undisturbed for 3–4 minutes to develop a mahogany-colored crust. Flip and toss frequently until the chicken is golden brown and the internal temperature hits 165°F (74°C). Move the chicken to the cooler edge of the griddle.
  4. Lightly brush the tortillas with oil. Place them on the hot griddle for 30–45 seconds per side until they show slight charred bubbles and a flexible texture.
  5. While the tortillas are still on the griddle, scoop a generous portion of chicken into each shell. Immediately top with diced onion, cilantro, and a sprinkle of Cotija cheese.
  6. Remove tacos from the heat and drizzle with Mexican crema. Serve immediately with lime wedges on the side.