Mix together paprika, cayenne pepper, garlic powder, onion powder, black pepper, and salt in a small bowl to create the blackened seasoning blend.
Pat the chicken breasts dry, then rub both sides generously with the spice mixture, pressing to adhere.
Heat a cast-iron skillet over high heat until it’s just starting to smoke, about 2-3 minutes.
Add olive oil to the skillet, swirling to coat the surface evenly.
Carefully place the chicken breasts into the hot skillet, laying them away from you to avoid splatters, and cook without moving for about 4-5 minutes until the crust is darkened and crispy.
Use tongs to carefully flip the chicken and cook for another 4-5 minutes, or until the internal temperature reaches 165°F and the outside is nicely charred.
Remove the cooked chicken from the skillet and let it rest for a few minutes, allowing the juices to settle.
Slice the rested chicken into thin strips, revealing the juicy interior and charred exterior.
Warm the tortillas briefly in a dry skillet or microwave until soft and pliable.
Fill each tortilla with slices of crispy chicken, and add your favorite toppings such as cilantro, lime, or pickled jalapeños for extra flavor.
Serve the tacos immediately, allowing the crispy, spicy chicken to shine with every bite.
