Zesty Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe

Crispy poblano chicken tacos dance with vibrant Mexican-inspired flavors that will make your taste buds sing.

Tender chicken pieces get coated in a crunchy, golden layer of seasoned breading.

Smoky poblano peppers add depth and warmth to each delectable bite.

Zesty avocado-jalapeño salsa brings a cool, bright counterpoint to the rich, crispy protein.

Fresh cilantro and lime juice brighten the entire dish with their sparkling notes.

Quick and simple to assemble, these tacos promise a restaurant-quality meal you can create at home.

Buckle up for a flavor adventure that will transport you straight to the streets of Mexico.

What Makes Crispy Poblano Chicken Tacos So Tempting

• Sizzle with Flavor Fusion: Discover why these tacos are a culinary adventure.
• – Master Complex Techniques: Learn professional-level cooking skills by perfectly charring poblanos, creating crispy chicken breading, and balancing spicy salsa components.
• – Transform Ordinary Ingredients: Elevate simple chicken and basic tortillas into a restaurant-quality meal with strategic roasting, precise frying, and vibrant fresh toppings.
• – Customize Your Comfort: Adjust spice levels by controlling jalapeno quantity, swap protein options, or modify salsa ingredients to match personal taste preferences while maintaining the recipe's core deliciousness.
• – Impress Dinner Guests: Deliver a visually stunning and flavor-packed dish that looks professionally prepared but is achievable in your home kitchen.

Ingredients for Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa

• Chicken Breasts: Lean meat that provides the main protein source for the crispy taco filling.
• Eggs: Helps create a binding layer for the breading to adhere to the chicken.

• All-Purpose Flour, Breadcrumbs: Create a crispy, golden exterior for the chicken.

• Poblano Peppers, Jalapeno Pepper: Add depth of flavor and mild to moderate heat to the dish.
• Red Onion: Provides a sharp, fresh flavor to the salsa.

• Avocados: Adds creamy texture and rich flavor to the salsa.
• Cilantro: Brings a fresh, bright herb note to the dish.
• Lime: Adds acidity and helps prevent avocado browning.

• Salt: Enhances overall flavor of the dish.
• Sour Cream: Provides a cool, creamy topping for the tacos.

• Vegetable Oil: Used for frying the breaded chicken to achieve a crispy texture.

• Corn Tortillas: Serves as the base for assembling the tacos.

Steps to Perfect Crispy Poblano Chicken Tacos

Step 1: Prepare Chicken Cutlets

Slice chicken breasts into thin, even cutlets by carefully cutting horizontally. This ensures each piece cooks evenly and creates a perfect base for your crispy taco filling.

Step 2: Set Up Breading Station

• Seasoned flour
• Whisked eggs
• Seasoned breadcrumbs

Arrange them in order for easy coating process.

Step 3: Coat Chicken Pieces

• First, dust with seasoned flour
• Next, dip into egg wash
• Finally, coat completely with breadcrumbs

Press gently to ensure full coverage and maximum crispiness.

Step 4: Roast Poblano Peppers

Char poblano peppers directly over gas flame or under broiler until skin blisters and blackens. Transfer to sealed container and let steam for 10 minutes to help remove skin easily.

Step 5: Clean Poblano Peppers

Peel away charred skin from peppers. Remove seeds and slice into thin, elegant strips that will add smoky flavor to your tacos.

Step 6: Fry Chicken to Perfection

Heat vegetable oil in heavy skillet to 375°F. Carefully fry breaded chicken pieces until golden brown and cooked through.

Each piece should take 3-4 minutes per side.

Step 7: Drain Crispy Chicken

Place fried chicken on wire rack to maintain crispiness and prevent soggy texture.

Step 8: Prepare Avocado-Jalapeno Salsa

• Avocados
• Jalapeno
• Red onion
• Cilantro

Step 9: Mix Salsa

Combine chopped ingredients with fresh lime juice. Season with salt and mix gently to preserve avocado’s texture.

Step 10: Warm Tortillas

Heat corn tortillas on griddle or skillet for 30 seconds per side to enhance flavor and flexibility.

Step 11: Assemble Spectacular Tacos

• Crispy chicken
• Roasted poblano strips
• Avocado-jalapeno salsa
• Dollop of sour cream

Smart Tips for Crispy Poblano Chicken Tacos

• Slice chicken evenly to guarantee uniform cooking and crispy texture throughout each piece.
• Use a thermometer to check chicken's internal temperature, ensuring food safety without overcooking.
• Pat chicken dry before breading to help breadcrumbs adhere perfectly and create extra crunch.
• Roast poblano peppers carefully to develop deep, smoky flavor without burning the skin.
• Let fried chicken rest on wire rack to maintain maximum crispiness and prevent soggy bottoms.

New Flavors to Try with Crispy Poblano Chicken Tacos

• Baked Poblano Chicken Tacos: Replace deep-frying with oven baking at 425°F, using a wire rack on a baking sheet to achieve similar crispiness with less oil.
• Greek-Style Poblano Chicken Tacos: Swap breadcrumbs with crushed pita chips, add crumbled feta cheese, and replace sour cream with tzatziki sauce for a Mediterranean flavor profile.
• Spicy Coconut Poblano Chicken Tacos: Incorporate shredded coconut into breadcrumb mixture, use coconut oil for frying, and add a mango-habanero salsa for extra tropical heat.

What Goes Great with Crispy Poblano Chicken Tacos

• Pair with Zesty Margarita: Craft a classic margarita using fresh lime juice, tequila, and triple sec to complement the crispy chicken's richness and cut through the creamy avocado salsa.
• Serve with Mexican Street Corn Slaw: Whip up a tangy coleslaw with grilled corn, lime, cotija cheese, and chili powder to add crunch and balance the taco's spicy and creamy elements.
• Match with Crisp Mexican Lager: Select a light, refreshing beer like Modelo Especial or Pacifico to cleanse the palate and provide a cool contrast to the spicy and crispy chicken.

Save & Reheat Crispy Poblano Chicken Tacos

• Refrigerate: Store leftover chicken and salsa separately in airtight containers in the refrigerator for up to 3 days, keeping crispy coating and salsa's freshness intact.
• Freezing Chicken: Wrap individual crispy chicken pieces in plastic wrap, place in freezer-safe bag, and freeze for maximum 1 month, preserving texture and flavor.
• Reheating Oven Method: Preheat oven to 375°F, place chicken on wire rack over baking sheet, and bake for 10-12 minutes to restore crispiness without drying out meat.
• Microwave Caution: Avoid microwaving crispy chicken as it will lose crunchiness; instead, use oven or air fryer to maintain original texture and prevent sogginess.

FAQ Time: Crispy Poblano Chicken Tacos Edition

• How do I make the chicken extra crispy?

Use panko breadcrumbs instead of regular breadcrumbs and double-coat the chicken for an extra crunchy exterior. Press breadcrumbs firmly onto chicken to create a thick, even layer that will crisp up beautifully when fried.

• Can I bake the chicken instead of frying?

Yes, you can bake the breaded chicken at 425°F for 18-20 minutes, flipping halfway through. Spray chicken with cooking spray to help achieve a golden, crispy finish. Just ensure internal temperature reaches 165°F.

• What if poblano peppers are too spicy?

Choose lighter poblano peppers or substitute with mild green bell peppers. Roasting poblanos reduces their heat and brings out a sweeter, smokier flavor that’s less intense.

Crispy Poblano Chicken Tacos with Avocado-Jalapeno Salsa Recipe

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4.6 from 11 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Mexican-inspired crispy poblano chicken tacos dance with zesty avocado-jalapeno salsa, creating a flavor fiesta that brings spicy warmth to your dinner table. Bold ingredients and simple techniques make this recipe a quick, delicious journey through authentic southwestern cuisine you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 4 chicken breasts
• 2 poblano peppers

Breading and Spices:

• 1 cup all-purpose flour
• 2 eggs
• 1 cup breadcrumbs
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon chili powder

Salsa and Taco Components:

• 8 corn tortillas
• 2 avocados
• 1 jalapeno pepper
• 1/2 red onion
• 1/4 cup cilantro
• 1 lime
• 1/4 cup sour cream
• 2 tablespoons olive oil
• 2 tablespoons vegetable oil (for frying)

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Instructions

1. Transform chicken breasts into thin, uniform cutlets by carefully slicing horizontally to ensure even cooking.
2. Create three seasoned stations: flour mixture, whisked egg bath, and seasoned breadcrumb coating.
3. Meticulously coat each chicken piece by first dredging in flour, then submerging in egg wash, and finally pressing into breadcrumbs for complete coverage.
4. Char poblano peppers over open flame or under broiler until skin develops dark blisters, then seal in container to steam for 10 minutes.
5. Remove charred skin from poblanos, carefully extract seeds, and slice into delicate strips.
6. Bring vegetable oil to 375°F in heavy skillet, carefully frying breaded chicken until exterior turns golden and internal temperature hits 165°F, roughly 3-4 minutes per side.
7. Transfer fried chicken to wire rack, allowing excess oil to drip and maintaining crisp texture.
8. Prepare salsa by finely dicing avocados, jalapenos, and red onion, then chopping cilantro into small pieces.
9. Incorporate lime juice into avocado mixture, gently seasoning with salt to enhance flavors.
10. Quickly warm corn tortillas on hot griddle for 15-20 seconds per side until slightly flexible.
11. Construct tacos by layering crispy chicken, roasted poblano strips, fresh salsa, and a creamy sour cream dollop.

Notes

• Slice chicken uniformly to guarantee even cooking and prevent dry or undercooked sections.
• Create a crispy coating by gently pressing breadcrumbs onto chicken, ensuring maximum texture and crunch.
• Char poblano peppers completely to develop deeper, smoky flavor profiles that enhance overall taco complexity.
• Use a wire rack after frying to maintain chicken’s crispiness by preventing steam buildup and soggy bottoms.
• Allow chicken to rest briefly after cooking to help retain internal moisture and prevent immediate heat loss.
• Adjust jalapeno quantities based on personal heat tolerance, removing seeds for milder salsa or keeping them for extra kick.
• Substitute gluten-free breadcrumbs or almond flour for celiac-friendly version without compromising crispy exterior.
• Select firm, ripe avocados to prevent salsa becoming overly mushy and maintain optimal texture.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Frying
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 550
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 28 g
• Saturated Fat: 5 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 6 g
• Protein: 30 g
• Cholesterol: 150 mg