Description
These Crispy Poblano Chicken Tacos with Avocado-Jalapeno Salsa combine smoky roasted poblano peppers and perfectly seasoned, pan-seared chicken breasts for a flavorful and satisfying meal. Topped with fresh shredded lettuce, crumbled queso fresco, and a zesty homemade avocado-jalapeño salsa, these tacos are a delightful mix of textures and bold flavors, perfect for a casual dinner or game day feast.
Ingredients
Scale
Roasted Poblano Peppers
- 2 large poblano peppers
- 1 tablespoon olive oil
Chicken
- 4 boneless, skinless chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Assembly
- 8 small corn tortillas
- 1/2 cup shredded lettuce
- 1/2 cup crumbled queso fresco
- 1/4 cup fresh cilantro leaves
Avocado-Jalapeño Salsa
- 1 avocado
- 1 jalapeño pepper
- 1/4 cup red onion, diced
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Roast Poblanos: Preheat the oven to 400°F (200°C). Place the poblano peppers directly on the oven rack and roast for 20-25 minutes, turning occasionally, until the skins are charred and blistered.
- Steam and Peel Poblanos: Remove the roasted peppers, place them in a bowl, and cover with a kitchen towel or plastic wrap to steam for 10 minutes. This loosens the skins. Peel off the charred skin, remove stems and seeds, then slice the peppers into strips or small pieces.
- Season and Cook Chicken: While the peppers steam, heat olive oil in a skillet over medium heat. Season chicken breasts with chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook chicken for 6-7 minutes per side, or until internal temperature reaches 165°F (75°C).
- Rest and Slice Chicken: Remove chicken from skillet and let rest for 5 minutes to retain juices. Slice into thin strips.
- Prepare Salsa: In a bowl, scoop avocado flesh. Finely dice jalapeño (remove seeds for less heat) and add to avocado. Add diced red onion, lime juice, salt, and black pepper. Mash until desired consistency (chunky or smooth).
- Warm Tortillas: Heat corn tortillas in a dry skillet over medium heat for 30 seconds per side or microwave wrapped in a damp paper towel for 20-30 seconds until warm and pliable.
- Assemble Tacos: Place warm tortillas on plates. Layer sliced chicken, roasted poblano strips, shredded lettuce, and crumbled queso fresco.
- Add Salsa and Garnish: Spoon generous amounts of avocado-jalapeño salsa over the toppings. Sprinkle fresh cilantro leaves on top.
- Serve: Serve tacos immediately while warm and enjoy the crispy, smoky, and vibrant flavors.
Notes
- For less spicy salsa, remove jalapeño seeds before dicing.
- You can substitute corn tortillas with flour tortillas if preferred.
- Leftover chicken and roasted poblanos can be stored in an airtight container for up to 3 days in the refrigerator.
- To make this recipe gluten free, ensure your tortillas are certified gluten free.
- Adding a squeeze of extra lime juice before serving can brighten the flavors even more.
