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Blackened Chicken Tacos with Creamy Cajun Sauce

Spicy blackened chicken cooked on the griddle with creamy Cajun sauce. Bold Louisiana flavor in every bite.
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Ingredients
  

  • 1 ½ lbs boneless skinless chicken thighs (or breasts)
  • 2 tbsp Tony Chachere's Original Creole Seasoning
  • 1 tbsp Tony Chachere's Bold Seasoning for extra heat
  • 1 tbsp olive oil or avocado oil
  • 1 tbsp butter or Tony Chachere's Creole Butter Marinade
  • Juice of ½ lime

For the Creamy Cajun Sauce:

  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 1 tbsp Tony Chachere's Creole Seasoning
  • 1 tsp smoked paprika
  • 1 tsp honey
  • 1 tsp hot sauce optional for extra kick
  • 1 tsp lemon juice
  • 1 garlic clove finely minced

For Serving:

  • 8 small flour or corn tortillas
  • 1 cup shredded lettuce or cabbage
  • ½ cup diced tomatoes
  • ¼ cup sliced jalapeños fresh or pickled
  • ¼ cup diced red onion
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions
 

  • Set your griddle to medium-high heat around 400°F. Lightly oil the surface with avocado or canola oil.
  • In a bowl, toss chicken with Tony Chachere's Original Creole Seasoning, Bold Seasoning, olive oil, and lime juice. Let it marinate for at least 15–30 minutes for deeper flavor.
  • Place chicken on the hot griddle. Cook 4–5 minutes per side until dark and charred and the internal temperature hits 165°F. Add a touch of butter or Creole Butter Marinade in the last minute for a glossy finish. Remove from the griddle and let rest for 5 minutes before slicing thinly.
  • In a small bowl, whisk together mayo, sour cream, Tony's Creole Seasoning, smoked paprika, honey, garlic, lemon juice, and hot sauce. Mix until smooth and creamy.
  • On the griddle, toast each tortilla for 20–30 seconds per side until lightly charred and flexible.
  • Layer tortillas with shredded lettuce, sliced blackened chicken, diced tomatoes, jalapeños, and red onion. Drizzle generously with the Creamy Cajun Sauce and finish with fresh cilantro and a squeeze of lime.

Notes

Don't overcrowd the griddle — leave space so the chicken can blacken properly. Use thighs for juicier results. Breasts can work too but marinate longer. Make extra sauce — it's incredible as a dipping sauce for fries, shrimp, or burgers. Add cheese like pepper jack or Oaxaca for extra richness. Leftover chicken can be stored in an airtight container for up to 3 days. The creamy Cajun sauce keeps for up to 5 days in the fridge.