Crispy Poblano Chicken Tacos (Print Version)

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

# What You’ll Need:

→ 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

# How to Make It:

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 Tips::

01 -
  • Quick enough for a weeknight meal yet impressive for guests
  • Packed with bold Mexican flavors and satisfying textures
  • Naturally gluten free with wholesome ingredients
  • Roasted poblanos create a subtle smoky sweetness
02 -
  • High in protein from lean chicken
  • Roasted poblano peppers are milder than jalapenos and packed with antioxidants
  • Freezes well when assembled without salsa or lettuce
03 -
  • Use a ripe but not overripe avocado for the salsa to get that perfect creamy texture.
  • Resting the chicken after cooking makes it easier to slice thin and keeps it tender.
  • Roasting the poblanos directly on the oven rack creates maximum flavor from every charred bit.

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