Give Your Dinner a Louisiana Twist with the Best Cajun Chicken Tacos

When it comes to Taco Tuesday, I am religious about following the tradition.

I might be a wee bit obsessed with tacos, so I have actually been limited to Tuesdays by my husband…

Vertical top-down image of three Cajun chicken tacos topped with chopped vegetables, on a wood cutting board with lemon wedges and a small ceramic dishes of chopped tomatoes and parsley, on a dark and light blue patterned background, with orange and white text.

Yes, I could totally eat tacos every single day of the week. Apparently that makes me a total weirdo, but I am sure there are some other taco-obsessed individuals out there, am I right?

There are just so many different styles of tacos to make, and these Cajun chicken tacos are the perfect example of that.

With this particular recipe, you are going to take a trip straight to Louisiana for a punch of flavor that you won’t soon forget.

Top-down spot of blackened Cajun chicken tenders on a crumpled piece of parchment, small white bowls of chopped red and green bell pepper, purple onion, and tomato, lime wedges, and a stack of tortillas on a wood cutting board, on a dark and light blue patterned cloth surface.

Cajun spice is such a delightful combination. Our homemade mixture of garlic and dried herbs and spices is so much better than anything you will find in the store, since you can personalize it, and adjust it to your liking. And probably already have all of these components readily available in your spice rack.

I absolutely love recipes that are made with a homemade spice mixture. I honestly never buy pre-made spice mixtures anymore.

Why do that when you can make your own?

Three Cajun chicken tacos garnished with chopped vegetables and surrounded by lime wedges on a wood cutting board, with small white bowls of chopped tomato and purple onion in the background.

I recommend shopping in the bulk section if have one at your local grocery store, or you can go online. Buying in bulk is way cheaper and you can have a lot more what you need on hand, so when you make big batches of a variety of homemade spice mixes, you won’t use up all of one type immediately.

Once you get the hang of this recipe, you can start adjusting it if desired to your preferred tastes. Like something spicy? Add more cayenne pepper. Like something a little more rich in flavor? Add more garlic powder.

For me, it’s one of the easiest ways to tinker with a recipe without making things too hard on yourself.

Small ceramic bowls of chopped parsley, red and green bell pepper, purple onion, and tomato, to the left of a cutting board topped with spiced chicken tenders on a piece of parchment, and corn tortillas, on a dark and light blue patterned cloth surface.

Of course, keep in mind that spices don’t have a long shelf life, especially when they’re pre-ground. Buying whole spices that you can then toast and grind yourself when you’re ready to use them is your best bet, and a mortar and pestle or personal blender always comes in handy for this.

And remember – handcrafted spices mixes always make a wonderful gift, so you can share with the cooks in your life!

When you make this recipe, whip up a double batch of the spice mixture. It’s easy enough to make and you can store it in an airtight container for weeks to use on fish, vegetables, chicken, or even steak.

A woman's hand with light blue manicured nails holds a Cajun chicken taco topped with chopped onion, tomato, and bell pepper up to the camera, with more in the background next to a small white bowl of chopped parsley, on a dark and light blue patterned cloth surface.

By cooking it in a hot cast iron skillet, you get a hint of that blackened flavor on the chicken that is unbelievably tasty. I love the combination and the layers of flavor that build in each mouthful, and it’s just the right amount of heat.

When you pair it with the peppers, onions, and tomatoes, you get a crunch and burst of fresh flavors to cool off the heat and give you some brightness.

It’s a whole new take on your normal taco routine, and it’s one that everyone is going to love. You can easily serve this up on any old weeknight, or double the batch and serve it up for a group.

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Three Cajun chicken tacos topped with chopped vegetables, on a wood cutting board with small ceramic bowls of garnish and lime wedges.

The Best Cajun Chicken Tacos

  • Author: Meghan Bassett
  • Total Time: 20 minutes
  • Yield: 10 tacos 1x


Take a trip to Louisiana with juicy Cajun chicken tacos. With a homemade spice mixture and fresh vegetables, they explode with flavor.



Optional Garnishes:


  1. Place the paprika, cayenne, garlic, onion, basil, oregano, thyme, and salt in a small bowl and stir together.
  2. Place the chicken strips in a large bowl. Add the Cajun spice mixture and rub it into the chicken pieces on all sides, until coated well.
  3. Heat a large cast iron skillet coated with oil over medium-high heat. Once the oil is hot, place the chicken pieces in the pan and cook until no longer pink, about 4-5 minutes per side. You may need to do this in two batches, depending on the size of your pan.
  4. While the chicken is cooking, heat up the tortillas in the microwave for about 30 seconds until they are warm and pliable.
  5. Place one chicken strip inside each tortilla. Top with diced peppers, red onion, and tomatoes. Sprinkle with chopped fresh parsley. Serve immediately, with lime wedges for garnish.


The optional garnishes are included in calculation of nutritional information below.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Tacos
  • Method: Stovetop
  • Cuisine: Tex-Mex, Cajun

Keywords: tacos, Cajun, dinner, chicken, blackened

Cooking By the Numbers…

Step 1 – Chop Vegetables, Cut Chicken Into Strips, and Measure Remaining Ingredients

Seed and dice the red and green bell pepper and tomatoes. Dice the red onion. Remove the stems and finely chop the parsley. Set aside in the refrigerator until ready to serve.

Sliced chicken breast arranged in a column on a black and white plastic cutting board, on a beige countertop.

Trim if necessary, and cut the chicken breasts into thin strips. Chicken tenders are also the perfect size for this. You should have about 10 strips. Set aside.

Overhead shot of eight round and square glass bowls of dried herbs and spices, on a beige surface.

Measure the remaining ingredients as listed.

Step 2 – Make Spice Mix

Add the paprika, cayenne pepper, garlic powder, onion powder, dried basil, dried oregano, dried thyme, and salt to a small bowl. Stir to combine well.

Homemade Cajun spice mixture in a metal bowl, on a beige surface.

Note: If you want to have some of this Cajun spice mix left over, be sure to double the recipe. It can be stored in an airtight container in your pantry so you can use it for a variety of recipes, from chicken to potatoes to fish, and more. It will stay fresh for up to 6 months in a cool, dry place.

Step 3 – Coat

Place chicken strips into a large bowl with the spices.

Chicken breast strips are arranged in a row on a black and white plastic cutting board, coated with a red spice mixture, on a beige countertop.

Use your hands to coat the chicken well on all sides.

Step 4 – Cook

Over medium-high heat, warm the oil in a large cast iron skillet. When the oil is hot, add the chicken strips.

Chicken tenders rubbed with a red spice mixture, cooking in a black cast iron pan with red enamel on the outside, on a beige surface.

Cook them until they are no longer pink inside, approximately 4-5 minutes per side.

Depending on the size of your skillet, you may need to work in batches so you don’t overcrowd the pan.

Step 5 – Assemble

Warm tortillas in the microwave for 30 seconds until they are warm and pliable.

Blackened Cajun chicken tenders on a crumpled piece of white parchment paper, on a wood cutting board with lime wedges and a stack of corn tortillas, with small ceramic bowls of chopped green pepper and onion, on a dark and light blue patterned cloth surface.

Assemble the tacos by placing one chicken strip in each tortilla. Top with diced bell peppers, tomato, and onion. Sprinkle with finely chopped parsley. Serve immediately with lime wedges.

A Homemade Spice Mix with So Many Uses

If you are going through the effort of making a homemade spice mix, you want to make sure you will actually use it for other things besides one particular recipe.

Well, I am here to tell you that you can use the Cajun spice mix from this recipe in a whole host of other dishes. No, I’m not just talking about Cajun recipes for chicken or fish.

Three Cajun chicken tacos topped with chopped vegetables, on a wood cutting board with small ceramic bowls of garnish and lime wedges.

Consider adding a teaspoon or so of the mixture to guacamole for extra spice. Add a couple of teaspoons to your hamburger mix next time you want to fire up the grill. You can even use it to rim glasses for Bloody Marys for brunch.

What would you use this Cajun spice mixture for (you know, after you make these fabulous tacos, of course)? No need for tacos, we love it just as a blackened chicken dish! Tell us in the comments below, and be sure to rate the recipe once you try it.

Are you looking for more tasty taco recipes? Try some of these delicious varieties:

Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on June 2, 2013. Last updated: October 11, 2020 at 21:29 pm. With additional writing and editing by Allison Sidhu.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Meghan Yager

Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.

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