Blackened Chicken Tacos with Spicy Pumpkin Salsa

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender blackened chicken breast nestled in warm corn tortillas, topped with a fiery pumpkin salsa that adds a seasonal twist to classic tacos. This Mexican-inspired Halloween recipe, ready in about 30 minutes, pairs chicken breasts, blackening seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

2, boneless and skinless chicken breasts
2 tbsp blackening seasoning
2 tbsp olive oil
1 cup, peeled and diced small pumpkin
1, seeded and minced jalapeño pepper
1/4 cup, finely diced red onion
2 tbsp, chopped cilantro
2 tbsp lime juice
8 small corn tortillas
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Toss 2 boneless skinless chicken breasts with 2 tbsp blackening seasoning, 1 tsp salt, and 1/2 tsp black pepper to coat evenly.
Step 2: Heat 2 tbsp olive oil in a cast iron skillet over medium-high heat. Cook the seasoned chicken breasts for 5-6 minutes per side until blackened and cooked through, reaching an internal temperature of 165°F. Remove from heat and let rest 5 minutes, then slice thinly.
Step 3: Meanwhile, in a small bowl, combine 1 cup peeled and diced pumpkin, 1 minced jalapeño, 1/4 cup finely diced red onion, 2 tbsp chopped cilantro, and 2 tbsp fresh lime juice. Season with a pinch of salt and stir well to make the spicy pumpkin salsa.
Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds each side until pliable.
Step 5: Assemble the tacos by layering sliced blackened chicken on each tortilla and topping with 2 tbsp of the spicy pumpkin salsa.
Step 6: Serve immediately with extra lime wedges for squeezing.