Description
These Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa are a flavorful and satisfying Mexican-inspired dish featuring tender marinated chicken coated in a crunchy breadcrumb and poblano pepper mixture, pan-fried to golden perfection, and topped with a creamy, zesty avocado-jalapeño salsa. Perfect for a delicious homemade taco night that’s both vibrant and easy to prepare.
Ingredients
Scale
For the Chicken:
- 1 pound boneless, skinless chicken breasts or thighs, thinly sliced
- 1/2 cup buttermilk
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup panko breadcrumbs
- 1/2 cup finely crushed tortilla chips (optional for extra crunch)
- 1 poblano pepper, finely diced
- Oil for pan-frying
For the Avocado-Jalapeño Salsa:
- 1 ripe avocado
- 1 small jalapeño, seeded (or leave seeds for heat)
- 1/4 cup fresh cilantro
- 2 tablespoons lime juice
- 1 clove garlic
- 1–2 tablespoons water (to thin)
- Salt to taste
For Serving:
- 8 small corn or flour tortillas
- Shredded lettuce or cabbage
- Diced tomatoes or pico de gallo
- Cotija cheese or shredded Mexican blend cheese
- Extra lime wedges and chopped cilantro for garnish
Instructions
- Marinate the Chicken: In a bowl, combine the thinly sliced chicken with buttermilk, salt, cumin, smoked paprika, black pepper, and garlic powder. Stir well to coat all pieces evenly. Let the chicken marinate for 15–30 minutes to tenderize and infuse flavor.
- Prepare the Coating: In a shallow dish, mix together the panko breadcrumbs and finely crushed tortilla chips if using for extra crunch. Stir in the finely diced poblano pepper to distribute it throughout the coating mixture.
- Coat the Chicken: Remove the chicken pieces from the marinade and dredge each piece in the breadcrumb and poblano pepper mixture, pressing gently so the coating adheres well.
- Pan-Fry the Chicken: Heat a layer of oil in a skillet over medium heat. Fry the coated chicken pieces in batches, cooking each side for 3–4 minutes until golden brown and fully cooked through. Once cooked, transfer the chicken to paper towels to drain any excess oil.
- Make the Avocado-Jalapeño Salsa: In a blender or food processor, combine the ripe avocado, seeded jalapeño, fresh cilantro, lime juice, garlic, and a pinch of salt. Blend until smooth, adding 1–2 tablespoons of water as needed to reach a creamy salsa consistency.
- Warm the Tortillas: Heat the tortillas in a dry skillet over medium heat or microwave until warmed through and pliable.
- Assemble the Tacos: On each warmed tortilla, layer shredded lettuce or cabbage, the crispy poblano chicken, and a generous drizzle of the avocado-jalapeño salsa. Top with diced tomatoes or pico de gallo and sprinkle with Cotija or Mexican blend cheese. Garnish with extra lime wedges and chopped cilantro. Serve immediately.
Notes
- Add sour cream or hot sauce to the tacos for an extra flavor boost.
- For a baked alternative, bake the breaded chicken at 425°F (220°C) for 18–20 minutes, flipping halfway through for even crispiness.
- Use gluten-free breadcrumbs and tortillas to make this recipe gluten-free.
- Adjust the jalapeño seeds to control the spiciness of the salsa.
