Description
Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa combine tender, seasoned chicken strips with roasted poblano peppers and a creamy, zesty salsa for a flavorful Mexican-inspired meal that’s quick to prepare and perfect for any weeknight dinner.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts, cut into thin strips
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 1/2 cup breadcrumbs
Vegetables & Tortillas
- 2 poblanos, roasted, peeled, and sliced
- 8 small corn or flour tortillas
- 1/4 cup chopped fresh cilantro
Avocado-Jalapeño Salsa
- 1 ripe avocado
- 1 jalapeño, seeded for less heat
- 1/4 cup fresh cilantro
- 2 tablespoons lime juice
- 1/4 teaspoon salt
- 2 tablespoons water, to thin if needed
Instructions
- Prepare the Chicken: Preheat your oven to 400°F. Toss the chicken strips with olive oil, chili powder, cumin, garlic powder, salt, and black pepper until evenly coated.
- Coat the Chicken: Dredge the seasoned chicken strips in all-purpose flour, then dip them into breadcrumbs, making sure each piece is fully coated for maximum crispiness.
- Bake the Chicken: Arrange the coated chicken strips on a parchment-lined baking sheet. Bake for 15–20 minutes, flipping halfway through, until the chicken is golden brown and crispy.
- Roast the Poblanos: While the chicken bakes, roast the poblano peppers under a broiler or directly on a stovetop flame until the skin is charred. Once cooled, peel off the skin, remove the seeds, and slice the peppers into strips.
- Make the Salsa: In a blender, combine the avocado, seeded jalapeño, fresh cilantro, lime juice, salt, and water. Blend until smooth and creamy, adding extra water if needed to reach your desired consistency.
- Warm the Tortillas: Heat tortillas in a dry skillet or warm them in the oven until pliable and slightly toasted.
- Assemble the Tacos: Layer each tortilla with crispy chicken strips, roasted poblano slices, and a generous spoonful of avocado-jalapeño salsa. Garnish with chopped fresh cilantro and serve immediately.
Notes
- For extra heat, leave the jalapeño seeds in the salsa.
- Add shredded cheese or pickled onions to the tacos for additional flavor and texture.
- Use gluten-free breadcrumbs and flour substitutes to make this recipe gluten-friendly.
- Store leftover salsa in an airtight container with plastic wrap pressed on the surface to prevent browning.
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 75mg
