Crispy Poblano Chicken Tacos
Delightful tacos filled with tender shredded chicken, roasted poblano peppers, and topped with creamy avocado-jalapeño salsa.
Ingredients
Main Ingredients
- 2 large poblano peppers Roasted for smokiness
- 1 lb shredded chicken Cooked and shredded chicken
- 1 tablespoon olive oil For cooking the chicken
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- to taste Salt
- to taste Pepper
- 8 small corn or flour tortillas
- 1 large avocado Ripe for making salsa
- 1 small jalapeño For the salsa
- 1/4 cup sour cream For the salsa
- 1 tablespoon lime juice Freshly squeezed
- to garnish Fresh cilantro For decoration
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Place the poblano peppers on a baking sheet and roast them for about 20 minutes until the skin blisters.
- Transfer the roasted peppers to a bowl and cover with plastic wrap to steam for about 10 minutes.
Cook the Chicken
- While the peppers are steaming, heat the olive oil in a skillet over medium heat.
- Add the shredded chicken, smoked paprika, cumin, salt, and pepper to the skillet, stirring to coat the chicken. Heat for about 5 minutes until warmed through.
Make the Salsa
- In a blender, combine the avocado, jalapeño, sour cream, and lime juice. Blend until smooth.
Prepare the Peppers and Tortillas
- Peel the skins off the steamed poblano peppers and discard them. Slice the peppers into strips.
- Warm the tortillas in a pan or microwave until pliable.
Assemble and Serve
- On a warmed tortilla, add a portion of the chicken mixture, top with sliced roasted poblano peppers, and drizzle creamy avocado-jalapeño salsa over the top.
- Garnish with fresh cilantro and serve immediately.
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Notes
Consider providing extra toppings like lime wedges, shredded cheese, or chopped onions. Serve with a fresh salad or rice.