Description
These Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa are a flavor-packed meal that combines tender, seasoned chicken with roasted poblanos and a creamy, spicy salsa. Perfect for a quick weeknight dinner or a festive gathering.
Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts (sliced into strips)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For the Tacos:
- 2 medium poblano peppers (roasted, peeled, and sliced)
- 8 small corn tortillas
- 1/2 cup shredded Monterey Jack cheese
For the Avocado-Jalapeño Salsa:
- 1 avocado (peeled and pitted)
- 1 jalapeño (seeded for less heat)
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 2 tablespoons sour cream or Greek yogurt
- 1 clove garlic
- Salt to taste
Instructions
- Preheat the oven: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the Chicken: In a bowl, toss the chicken strips with olive oil, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Roast for 15–18 minutes until golden and cooked through.
- Roast the Poblanos: Roast poblano peppers until charred, then peel, remove seeds, and slice into strips.
- Make the Salsa: Blend avocado, jalapeño, cilantro, lime juice, sour cream, garlic, and salt until smooth.
- Assemble Tacos: Warm tortillas, fill with chicken, poblano strips, cheese, and avocado-jalapeño salsa. Serve hot.
Notes
- To save time, use store-bought rotisserie chicken and jarred roasted poblanos.
- You can also pan-fry the chicken for added crispiness.
Nutrition
- Serving Size: 2 tacos
- Calories: 430
- Sugar: 2g
- Sodium: 390mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
