Blackstone tacos are a quick and easy street tacos recipe dinner option with marinated diced chicken on warmed tortillas topped with caramelized peppers. Most of the meal prepping can be done in advance, making this a quick thirty-minute dinner option, which is easily gluten free and low FODMAP.
The marinade includes a spice mixture including ancho chili powder, smoked paprika, cumin, dried oregano, salt and pepper, garlic-infused olive oil, freshly squeezed orange juice, and lime juice. The spice mixture is relatively mild. Using finely minced chicken breasts and thighs allows the flavor to immerse the chicken and for easier eating when using a street taco shell, creating a delicious Blackstone street taco recipe!
- Chicken Breasts - Everyone’s favorite option
- Chicken Thighs - Adds a bit of moisture and a richer option
- Orange - Freshly squeezed juice is best
- Lime - Freshly squeezed juice adds the best flavor
- Cumin - The best taco flavor spice
- Dried Oregano - Adds an earthy note to the marinade
- Kosher Salt - Always need salt
- Ground Black Pepper - And always need pepper
- Smoked Paprika - Smoked adds notes of smoky flavor
- Ancho Chili Powder- My favorite chili powder, it does not contain garlic powder!
- Garlic Infused Olive Oil - All the garlic flavor without the garlic!
- Tortillas - Corn or Flour - If you are gluten free, only corn tortillas for you.
- Topping Options: So many options - Choose your favorites or try something new!
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash App at the time of publishing. As always, follow your gut and modify as needed.Jump to Recipe
In a medium bowl, squeeze one orange and one lime into it. Use a citrus juicer or your muscles.
Next, add the spices and the garlic olive oil. With a whisk, stir until combined.
Next, add the diced chicken, both white and dark meat. Stir until all the meat is covered with the marinade. Cover with plastic wrap and marinate for at least 30 minutes or up to 24 hours.
Slice bell peppers into strips on a cutting board.
Preheat the Blackstone griddle to medium heat. Add a small drizzle of a high heat-tolerant oil. We love to use avocado oil. Other options include canola oil, grapeseed oil, or vegetable oil.
Spread the chicken out on the Blackstone with a large metal spatula and allow it to cook.
Add another small drizzle of avocado oil on the other side of the Blackstone for the bell peppers. If you have a smaller-sized Blackstone, cook in batches. Chicken first and then bell peppers.
Once the chicken is cooked to an internal temp to 165 degrees F, remove it from the Blackstone in a clean bowl and cover it with tinfoil. Remove the peppers, place in an unused clean bowl and cover with tinfoil, and set aside. Do not reuse the marinating bowl. It is not safe to reuse a bowl that has raw chicken in it for cooked chicken.
Next, add your tortillas to the warmed Blackstone. We love to have options! White corn tortillas, yellow corn tortillas, or soft flour tortillas. Be aware that flour tortillas are not a safe option if you are gluten-free.
Flip the tortillas after they have warmed. Place the warm tortillas in a tortilla warmer.
Next, assemble your Blackstone tacos! Add a dollop of sour cream to the bottom of the tortilla - it helps hold the chicken in place. Next, add cooked diced chicken, caramelized bell peppers, homemade pico de gallo with avocado, queso fresco or cotija cheese, and fresh cilantro leaves! Add a squeeze of lime juice to complete the taco!
- Chicken - Don’t love dark meat? Skip the chicken thighs and use all boneless, skinless chicken breasts. On the flip side, don’t love white meat? Skip the chicken breasts and use all chicken thighs.
- Ground Beef Tacos - Skip the marinating process, add the spices to the ground beef, and cook beef on the Blackstone.
- Steak - Use a flank steak. Do not dice it. Leave it whole. Cook it after marinating and slice it against the grain. This is a great steak street tacos option.
Use a rotisserie chicken! Add the dry seasoning ingredients to a small bowl and shred the cooked chicken. Stir until covered and assemble the taco.
Replace the spices with your favorite taco seasoning product. I love Smoke and Sanity's Low FODMAP certified taco seasoning.
Assemble the street tacos on the Blackstone griddle using a Blackstone taco rack! Place the warmed tortillas on the rack and top the cooked diced chicken and bell peppers.
- Low Carb Option - Skip the tortillas and use a crisp lettuce leaf instead. Romine, iceberg, or butter lettuce would all be great options!
- Dairy Free Option - Use a dairy free sour cream and shredded cheese or omit it entirely.
- Spicer Option - Use a ½ teaspoon of crushed red pepper flakes. If you really want heat, add ⅛-1/4 teaspoon of cayenne pepper.
Store any leftover chicken in an airtight container in the refrigerator for 3-4 days. If you do not have a chance to eat the leftovers, freeze the diced chicken for up to four months in a freezer friendly container or ziploc bag. Use it for chicken quesadillas, chicken burritos, or chicken nachos! Great quick lunch options.
Delicious Topping Options
Cheese Options: Queso Fresco, Cojita Cheese, Pepperjack Cheese, Mozzarella Cheese or Sharp Cheddar Cheese
Additional Veggie Options: Diced Jalapenos, Chopped Green Onions, Diced Avocado
Blackstone tacos are a wonderful menu option for Taco Tuesday nights or an excellent option for a taco bar on game day! Serve with homemade pico de gallo with avocado. Add a side of cilantro lime rice and black beans. Top the tacos with fresh corn salsa or lime crema. Whip up a batch of restaurant-style salsa and tortilla chips as an appetizer.
Make a double batch and freeze the marinated chicken in the freezer for up to four months. Defrost and cook on the Blackstone or a large skillet at a later date. All of the work and dirty dishes will already be done. Want to have already cooked chicken ready to go? Cook all the chicken and put half of it aside for the freezer once it is cooled. Making this meal an even quicker option!
Street tacos are served in a smaller tortilla and designed to eat on the go. Regular tacos can also be served on a tortilla but also can be served in a hard shell and typically not on the go. Street tacos can also be served in two shells.
Yellow corn has a more intense corn flavor, whereas white corn tortillas contain more moisture and are softer and chewier. Both are delicious options and also gluten free!
Blackstone Tacos With Chicken
- 2 cups Finely Minced Boneless Skinless Chicken Breasts
- 2 cups Finely Minced Boneless Skinless Chicken Thighs
- 3 Multi-colored Bell Peppers
- 1 Orange
- 1 Lime
- 1 teaspoon Cumin
- ½ teaspoon Dried Oregano
- ½ teaspoon Kosher Salt
- ½ teaspoon Ground Black Pepper
- ½ teaspoon Smoked Paprika
- 1 Tablespoon Ancho Chili Powder
- 1 Tablespoon Garlic Infused Olive Oil
- Corn Tortillas
- Flour Tortillas
- Large Lettuce Leaves
- Using a sharp knife and a cutting board, finely dice the chicken breasts and thighs into evenly sized pieces.
- In a medium bowl, squeeze one orange and one lime into it. Next, add the spices and the garlic olive oil. With a whisk, stir until combined.
- Next, add the diced chicken, white meat, and dark meat to the bowl. Stir until all the meat has been covered with the marinade. Cover with plastic wrap and marinate for at least 30 minutes or up to 24 hours.
- Wash and cut the bell peppers into strips and set aside. Feel free to do this in advance or as the Blackstone preheats.
- Preheat the Blackstone to medium high heat. Add a small drizzle of a high heat-tolerant oil. We love to use avocado oil. Other options include canola oil, grapeseed oil, or vegetable oil.
- Spread the chicken out on the Blackstone with a large metal spatula and allow it to cook.
- Add another small drizzle of avocado oil on the other side of the Blackstone for the peppers. If you have a smaller-sized Blackstone, cook in batches. First, cook the chicken and set aside. Then add the bell pepper strips and allow them to caramelize.
- Once the chicken is cooked, remove from the Blackstone in a clean bowl and cover with tinfoil. Remove the peppers and cover with tinfoil, and set aside.
- Next, add your tortillas to the warmed to low heat Blackstone. Flip the tortillas once they have cooked. Place them in a tortilla warmer. Skip this step if using lettuce leaves.
- Next, assemble your Blackstone tacos! Add a dollop of sour cream, cooked diced chicken, caramelized bell peppers, homemade pico de gallo with avocado, queso fresco or cotija cheese, and fresh cilantro leaves! Add a squeeze of lime juice! Serve immediately with a side of cilantro lime rice and black beans.