Description
Delicious and easy-to-make Crispy Poblano Chicken Tacos topped with a creamy, spicy Avocado-Jalapeño Salsa. Perfect for a flavorful weeknight dinner, these tacos combine tender chicken strips sautéed with poblano peppers and bold spices, served with fresh toppings and tangy salsa for a Mexican-inspired meal everyone will love.
Ingredients
Scale
Chicken and Taco Ingredients
- 1 lb boneless, skinless chicken thighs or breasts, cut into strips
- 1 poblano pepper, seeded and thinly sliced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 8 small corn or flour tortillas
- 1 cup shredded lettuce or cabbage
- ½ cup crumbled queso fresco or shredded cheese
- Chopped cilantro for garnish
- Lime wedges for serving
Avocado-Jalapeño Salsa
- 1 ripe avocado
- 1 jalapeño, seeded and chopped
- ¼ cup plain Greek yogurt or sour cream
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 2 tablespoons chopped cilantro
- 1 small clove garlic
- Salt to taste
Instructions
- Season the chicken and peppers: In a large bowl, toss the chicken strips and thinly sliced poblano peppers with chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
- Cook the chicken and poblanos: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and poblano slices, cooking and stirring occasionally for 6 to 8 minutes, until the chicken is cooked through and develops a slightly crispy edge.
- Prepare the avocado-jalapeño salsa: While the chicken cooks, combine the avocado, chopped jalapeño, Greek yogurt or sour cream, lime juice, olive oil, chopped cilantro, garlic, and a pinch of salt in a blender or food processor. Blend until the mixture is smooth and creamy.
- Warm the tortillas: Heat the tortillas in a dry skillet over low heat for a few seconds on each side, or microwave them for about 20 to 30 seconds until warm and pliable.
- Assemble the tacos: Spread a spoonful of the avocado-jalapeño salsa onto each tortilla. Top with the crispy chicken and poblano slices, followed by shredded lettuce or cabbage, crumbled queso fresco or shredded cheese, and garnish with chopped cilantro.
- Serve: Serve the tacos immediately with lime wedges on the side for squeezing over the top.
Notes
- Roasting the poblano pepper ahead of time will give the dish a deeper, smokier flavor.
- For a spicier salsa, leave the seeds in the jalapeño.
- These tacos pair wonderfully with black beans or Spanish rice for a complete meal.
- Use corn tortillas for a gluten-free option.
