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.
Ingredients
Scale
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)
Instructions
- Transform chicken breasts into thin, uniform cutlets by carefully slicing horizontally to ensure even cooking.
- Create three seasoned stations: flour mixture, whisked egg bath, and seasoned breadcrumb coating.
- Meticulously coat each chicken piece by first dredging in flour, then submerging in egg wash, and finally pressing into breadcrumbs for complete coverage.
- Char poblano peppers over open flame or under broiler until skin develops dark blisters, then seal in container to steam for 10 minutes.
- Remove charred skin from poblanos, carefully extract seeds, and slice into delicate strips.
- 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.
- Transfer fried chicken to wire rack, allowing excess oil to drip and maintaining crisp texture.
- Prepare salsa by finely dicing avocados, jalapenos, and red onion, then chopping cilantro into small pieces.
- Incorporate lime juice into avocado mixture, gently seasoning with salt to enhance flavors.
- Quickly warm corn tortillas on hot griddle for 15-20 seconds per side until slightly flexible.
- 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