Crispy Poblano Chicken Tacos (Print Version)

Flavorful chicken tacos with roasted poblanos and creamy avocado-jalapeño salsa in soft corn tortillas.

# Ingredients:

→ Vegetables

01 - 4 large poblano peppers
02 - 1 avocado
03 - 1 jalapeño pepper
04 - 1 cup (150 g) red onion, diced
05 - 1 cup (60 g) shredded lettuce
06 - 1 cup (16 g) fresh cilantro leaves

→ Meats

07 - 450 g boneless, skinless chicken breasts

→ Spices

08 - 1 teaspoon chili powder
09 - 1 teaspoon ground cumin
10 - 1 teaspoon garlic powder
11 - 1 teaspoon onion powder
12 - 1 teaspoon smoked paprika
13 - 1 teaspoon salt
14 - 1 teaspoon black pepper

→ Others

15 - 1 tablespoon (15 ml) olive oil
16 - 8 small corn tortillas
17 - 1 cup (120 g) crumbled queso fresco
18 - 1 tablespoon (15 ml) lime juice

# Steps to Follow:

01 - Preheat oven to 200°C. Place poblano peppers directly on the oven rack and roast for 20–25 minutes, turning occasionally, until skins are charred and blistered.
02 - Transfer roasted poblanos to a bowl, cover with a kitchen towel or plastic wrap, and let steam for 10 minutes to loosen the skin. Peel off charred skin, remove stems and seeds, and slice into strips.
03 - Pat chicken breasts dry and season with chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium heat and cook chicken for 6–7 minutes per side, or until internal temperature reaches 75°C.
04 - Remove chicken from skillet and let rest for 5 minutes, then cut into thin strips.
05 - Halve and pit the avocado, then scoop flesh into a medium bowl. Finely dice jalapeño, discarding seeds for less heat, and add to bowl. Mix in red onion, lime juice, salt, and black pepper. Mash with a fork until desired texture is achieved.
06 - Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap in a damp paper towel and microwave for 20–30 seconds.
07 - Place a warmed tortilla on a plate, layer with sliced chicken, roasted poblano strips, shredded lettuce, and crumbled queso fresco.
08 - Top with avocado-jalapeño salsa and sprinkle with fresh cilantro leaves. Serve tacos immediately while tortillas are warm.

# Additional Notes:

01 - For even charring, roast poblanos directly on the oven rack without foil.
02 - Reduce salsa heat by removing jalapeño seeds or using less jalapeño.
03 - Allow chicken to rest after cooking to retain optimal juiciness.
04 - Toast corn tortillas in a hot, dry skillet for added flavor.
05 - Select a ripe avocado to achieve a creamy salsa consistency.

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