Crispy Poblano Chicken Tacos
Deliciously crispy tacos filled with tender chicken and roasted poblano peppers, topped with a creamy avocado-jalapeño salsa for a refreshing twist.
Ingredients
Main Ingredients
- 2 large poblano peppers Roasted for rich flavor
- 1 lb shredded chicken Use rotisserie or freshly cooked
- 1 tbsp olive oil For cooking the chicken
- 2 tsp smoked paprika Adds a smoky flavor
- 1 tsp cumin For depth of flavor
- 1 tsp salt To taste
- 1 tsp pepper To taste
- 8 small corn or flour tortillas To hold the taco filling
- 1 avocado For the salsa
- 1 jalapeño For the salsa
- 1/4 cup sour cream For the salsa
- 1 tbsp lime juice For the salsa
- Fresh cilantro For garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Place the poblano peppers on a baking sheet and roast for about 20 minutes, until the skin blisters.
- Cover the roasted peppers with plastic wrap or in a sealed bag for 10 minutes to steam.
- In a skillet, heat the olive oil over medium heat, then add shredded chicken, smoked paprika, cumin, salt, and pepper. Stir and warm for about 5 minutes.
- In a blender, combine avocado, jalapeño, sour cream, and lime juice. Blend until smooth.
- Once cool, peel and slice the poblano peppers into strips.
- Warm tortillas in a skillet on low or microwave wrapped in a damp paper towel for 20 seconds.
Assembly
- Fill each tortilla with the chicken mixture, top with strips of roasted poblano, and drizzle with avocado-jalapeño salsa.
- Garnish with fresh cilantro.
- Serve warm and enjoy!
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Notes
For added flavor, serve with lime wedges and fresh beverages. You can prepare components in advance for easy assembly.