Description
Enjoy these Crispy Poblano Chicken Tacos featuring tender roasted chicken strips, smoky roasted poblano peppers, and a creamy, zesty avocado-jalapeño salsa. Perfect for a flavorful Mexican-inspired main course with a delightful combination of textures and fresh ingredients.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless, skinless chicken breasts (sliced into strips)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Vegetables and Tortillas
- 2 medium poblano peppers (roasted, peeled, and sliced)
- 8 small corn tortillas
- 1/2 cup shredded Monterey Jack cheese
Avocado-Jalapeño Salsa
- 1 avocado (peeled and pitted)
- 1 jalapeño (seeded for less heat)
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 2 tablespoons sour cream or Greek yogurt
- 1 clove garlic
- Salt to taste
Instructions
- Prepare the Chicken: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a medium bowl, toss the sliced chicken breasts with olive oil, ground cumin, smoked paprika, garlic powder, onion powder, salt, and pepper until well coated.
- Roast the Chicken: Spread the seasoned chicken strips evenly on the prepared baking sheet. Roast for 15-18 minutes, flipping the strips halfway through, until the chicken is golden brown and cooked through.
- Roast the Poblanos: While the chicken roasts, char the poblano peppers over a gas flame or under the broiler, turning frequently until the skin is blackened and blistered. Once charred, place them in a bowl covered with plastic wrap or a sealed bag to steam for 10 minutes to loosen the skin.
- Peel and Slice Poblanos: After steaming, peel off the charred skin, remove the seeds and membranes, then slice the poblanos into strips.
- Make the Avocado-Jalapeño Salsa: In a blender or food processor, combine the avocado, seeded jalapeño, chopped cilantro, lime juice, sour cream or Greek yogurt, garlic, and salt. Blend until smooth and creamy, adjusting salt to taste.
- Warm the Tortillas: Heat corn tortillas in a dry skillet over medium heat for about 30 seconds per side or microwave them wrapped in a damp paper towel until warm and pliable.
- Assemble the Tacos: Fill each warmed tortilla with roasted chicken strips, roasted poblano slices, shredded Monterey Jack cheese, and a generous spoonful of avocado-jalapeño salsa. Serve immediately while warm.
Notes
- To save time, substitute the roasted chicken with store-bought rotisserie chicken.
- Use jarred roasted poblanos if you don’t want to roast your own.
- For extra crispiness, pan-fry the chicken strips instead of roasting.
- Adjust jalapeño quantity to control the spice level of the salsa.
