Crispy Poblano Chicken Tacos With Avocado-jalapeño Salsa

I love how versatile these tacos are; you can add extra toppings like cheese or sour cream to make them your own. They’re easy to whip up and always crowd-pleasers—even my picky friends love them!

Key Ingredients & Substitutions

Chicken: I recommend using chicken breasts for lean meat that cooks quickly. If you prefer a more flavorful option, consider thighs instead. They’re often juicier and delicious when cooked properly.

Poblano Peppers: These peppers deliver a mild heat and smoky flavor. If you can’t find them, green bell peppers can work as a mild alternative. Just note that they won’t have the same depth of flavor.

Spices: I used chili powder, cumin, garlic, and onion powder for a warm flavor profile. If you’re looking for a kick, add some cayenne or use smoked paprika for an interesting twist.

Tortillas: Corn tortillas give authentic flavor and texture. Flour tortillas are a good substitute for a softer bite, but they may alter the taste a bit. Look for gluten-free options if needed.

Avocado: Avocados add creaminess to the salsa. If you’re short on avocados, mashed ripe banana is an odd but surprisingly similar substitute. However, it will change the flavor significantly.

How Do I Roast Poblano Peppers to Perfectly Enhance Their Flavor?

Roasting poblanos is a key step that brings out their smoky sweetness. Here’s how to do it easily:

• Char the peppers on an open flame or grill, turning them until all sides are blackened. This usually takes about 5-10 minutes.
• Once charred, place them in a bowl and cover with plastic wrap to create steam for about 10 minutes. This helps loosen the skin.
• After steaming, carefully peel off the charred skin, remove seeds, and slice into strips.

The roasting process enhances the flavor, making your tacos much more delicious!

Crispy Poblano Chicken Tacos With Avocado-Jalapeño Salsa

Ingredients You’ll Need:

For the Chicken:

• 2 large chicken breasts (about 1 pound)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons olive oil

For the Poblano Peppers:

• 2 poblano peppers

For Assembling the Tacos:

• 8 small corn tortillas
• 1 small onion, diced
• Fresh cilantro, for garnish

For the Avocado-Jalapeño Salsa:

• 1 avocado
• 1 jalapeño, seeded and chopped
• 1 lime, juiced
• Salt to taste

How Much Time Will You Need?

This recipe takes about 30 minutes to prepare and cook. With all the chopping, mixing, and cooking, you’ll have a tasty meal ready in no time!

Step-by-Step Instructions:

1. Prepare the Chicken:

Start by slicing the chicken breasts into thin strips. In a bowl, mix together the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Sprinkle this spice mixture over the chicken strips and give it a good toss to coat all the pieces evenly. Set aside for a few minutes to let the flavor soak in.

2. Cook the Poblano Peppers:

Next, roast the poblano peppers over an open flame (like on a gas stove) or on a grill until they’re charred all around. Once they’re nicely roasted, place the peppers in a bowl and cover it with plastic wrap. Let them steam for about 10 minutes, which makes peeling the skin easier. After they cool down, peel off the charred skin, remove the seeds, and slice them into strips.

3. Cook the Chicken:

In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken strips to the skillet and cook until they’re golden brown and cooked through, which should take around 5-7 minutes. Once the chicken is done, toss in the roasted poblano strips and mix everything well together. Cook for just another minute to combine the flavors.

4. Prepare the Avocado-Jalapeño Salsa:

In a separate bowl, mash the avocado with a fork. Then add the chopped jalapeño, squeeze in the lime juice, and sprinkle with salt to taste. Stir everything until it’s well mixed. Adjust the seasoning if needed, and it’s ready!

5. Warm the Tortillas:

In another skillet, warm the corn tortillas over medium heat. Each tortilla should be heated for about 30 seconds on each side. You want them to be warm and pliable to hold all the yummy filling.

6. Assemble the Tacos:

It’s time to put everything together! Take a tortilla and place a generous scoop of the crispy poblano chicken mixture in the center. Top it with some diced onions, a spoonful of the avocado-jalapeño salsa, and sprinkle some fresh cilantro on top for a lovely finish.

7. Serve:

Serve your delicious tacos right away! Add lime wedges on the side for an extra zesty kick when squeezing over the tacos. Enjoy every bite!

Can I Use Boneless Thighs Instead of Chicken Breasts?

Absolutely! Boneless chicken thighs will work perfectly in this recipe. They may even add a bit more flavor due to their higher fat content. Just follow the same instructions for seasoning and cooking time.

What If I Can’t Find Poblano Peppers?

No worries! If poblano peppers are unavailable, you can substitute them with green bell peppers for a milder taste or Anaheim peppers for a slightly spicier kick. Just roast them the same way to enhance their flavor.

How Can I Make the Tacos Spicier?

If you want more heat, consider using a spicier variety of pepper, such as serrano peppers, or include some red pepper flakes in the seasoning mix. You can also add more jalapeño to the salsa or even a dash of hot sauce when assembling your tacos!

How to Store Leftover Tacos?

Store any leftover chicken and salsa in separate airtight containers in the refrigerator for up to 3 days. To reheat, warm the chicken in a skillet and gently heat the tortillas on a griddle. You can prepare fresh salsa if needed for the best flavor!