Description
Enjoy these Crispy Poblano Chicken Tacos with Avocado Jalapeño Salsa, a delightful mix of smoky, spicy, and creamy flavors. Roasted poblanos and seasoned chicken meet a cool avocado salsa for a vibrant, customizable taco experience perfect for any occasion.
Ingredients
Scale
- 2 large poblano peppers
- 1 lb boneless, skinless chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt & black pepper, to taste
- 1 tablespoon olive oil
- 8 small corn tortillas
- 1 cup shredded lettuce
- ½ cup cotija cheese, crumbled
- Lime wedges, for serving
- For the Avocado Jalapeño Salsa:
- 2 ripe avocados
- 1 jalapeño, seeded (optional, for extra heat)
- ½ cup fresh cilantro leaves
- 2 cloves garlic
- Juice of 1 lime
- 2 tablespoons water
- Salt, to taste
Instructions
- Roast the poblano peppers directly over a gas flame or under a broiler until charred on all sides. Place in a bowl, cover with a towel, and let steam for 10 minutes. Peel off skins, remove seeds, and chop into strips.
- Season chicken with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 4-5 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Let rest for 5 minutes, then slice thinly.
- In a blender, combine avocados, jalapeño, cilantro, garlic, lime juice, water, and salt. Blend until smooth and creamy.
- Warm tortillas on a skillet or grill until soft and slightly charred.
- Assemble tacos: Fill tortillas with sliced chicken, roasted poblano strips, shredded lettuce, and drizzle generously with avocado jalapeño salsa. Top with cotija cheese and serve with lime wedges.
Notes
- For a spicier salsa, leave the jalapeño seeds in.
- You can substitute chicken with steak or shrimp.
- For a vegetarian option, use roasted cauliflower or black beans.
- Cotija cheese can be replaced with queso fresco or Mexican crema.
- Flour tortillas or lettuce wraps can be used instead of corn tortillas.
- Additional toppings like pickled onions, radishes, or fresh jalapeños can be added.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Roasting, Sautéing, Blending
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving (approx. 2 tacos)
- Calories: 325 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A