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Crispy Poblano Chicken Tacos Recipe That Will Wow Your Taste Buds!

Crispy Poblano Chicken Tacos

There's something magical about taco night, isn't there? The excitement of gathering around the table, the savory aromas wafting through the kitchen, and the chance to customize each bite just the way you like it. Today, I'm thrilled to share a recipe that is not only easy and quick to whip up but is also guaranteed to be a hit with your family and friends.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Poblano Chicken Tacos
  • 2 lb boneless, skinless chicken breasts
  • 2 pieces poblano peppers
  • 1 tsp olive oil
  • 1 tsp garlic powder
  • 1 tsp cumin
  • Salt and pepper to taste
  • 8 small corn tortillas
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 1 cup shredded cheese cheddar or Mexican blend
  • Fresh cilantro for garnish
  • Lime wedges for serving

Equipment

  • Oven
  • Baking Sheet
  • Skillet
  • Bowl

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C).
  2. Step 2: On a baking sheet, place the poblano peppers and roast them in the oven for about 15-20 minutes, until their skin is blistered and charred. Once they’re done, let them cool, then peel off the skin and slice them into strips.
  3. Step 3: In a skillet over medium heat, add the olive oil. Season the chicken breasts with garlic powder, cumin, salt, and pepper. Cook the chicken for around 6-7 minutes on each side. Once done, remove from heat and shred the chicken.
  4. Step 4: In a bowl, mix the shredded chicken with the roasted poblano strips.
  5. Step 5: In a separate skillet, warm the corn tortillas over medium heat until they are soft and pliable.
  6. Step 6: Assemble your tacos by placing a portion of the chicken and poblano mixture onto each tortilla. Top with shredded lettuce, diced tomatoes, and shredded cheese.
  7. Step 7: Finish with a sprinkle of fresh cilantro and serve with lime wedges on the side.

Notes

If you have leftovers, store the chicken and poblano mixture in an airtight container in the fridge for up to 3 days. Keep the tortillas separate until you're ready to eat to maintain their texture.