Description
Sizzling Poblano Chicken Tacos with avocado-jalapeno salsa bring Mexican street flavor to your kitchen. Spicy, fresh ingredients combine in this quick meal that delivers authentic zest you’ll crave again and again.
Ingredients
Scale
Chicken and Protein:
- 1.5 lbs boneless, skinless chicken breasts
- 0.25 cup olive oil
Peppers and Vegetables:
- 3 poblano peppers
- 2 jalapeño peppers
- 1 medium white onion
- 4 garlic cloves
- 1 ripe avocado
Seasoning and Extras:
- 2 tbsp lime juice
- 1 tsp ground cumin
- 1 tsp chili powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 8 corn tortillas
- 0.25 cup fresh cilantro
- 1 tbsp vegetable oil (for cooking)
Instructions
- Slice chicken breasts into uniform strips, creating even pieces for consistent cooking.
- Whisk olive oil, cumin, chili powder, salt, and black pepper in a bowl to create a robust marinade.
- Coat chicken strips thoroughly in marinade, ensuring complete coverage, and let rest at room temperature for 15 minutes.
- Char poblano and jalapeño peppers directly on gas flame or under broiler until skin is blackened and blistered, rotating occasionally.
- Transfer charred peppers to sealed plastic bag and let steam for 10 minutes to ease skin removal.
- Peel cooled peppers, remove seeds, and slice into thin strips.
- Dice white onion and mince garlic finely.
- Heat vegetable oil in large skillet over medium-high heat until shimmering.
- Sauté marinated chicken strips for 6-8 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
- Dice avocado and combine with lime juice, chopped jalapeños, and cilantro to create fresh salsa.
- Warm corn tortillas on griddle or skillet for 30 seconds per side.
- Assemble tacos by layering chicken, poblano strips, and top with avocado-jalapeño salsa.
- Garnish with additional fresh cilantro and serve immediately.
Notes
- Slice chicken uniformly to ensure each piece cooks evenly and maintains consistent texture throughout the dish.
- Create a flavor-packed marinade by whisking olive oil with spices, allowing chicken to absorb maximum seasoning during 15-minute rest.
- Charring peppers directly on flame develops deeper, smokier flavor profile and helps easily remove tough outer skin.
- Use fresh lime juice in avocado salsa to prevent browning and add bright, zesty tang that complements spicy chicken.
- For gluten-free option, confirm corn tortillas are certified gluten-free and check spice blend ingredients.
- Quickly sear chicken at high heat to lock in moisture and create golden-brown caramelized exterior without drying meat.
- Swap chicken with tofu or tempeh for vegetarian version, maintaining same marinade and cooking technique.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 75 mg