Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Delight

These Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa are a vibrant and satisfying meal for any taco night.

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Prep Time 15

Cook Time 20

Resting Time 5

Total Time 40

Servings: 4 tacos

Course: Dinner

Cuisine: Mexican

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 lb Chicken can substitute with turkey or tofu
1 tsp Cumin adjust based on spice tolerance
to taste Salt season to taste
to taste Pepper freshly ground preferred

For the Peppers

2 Poblano Peppers substitute with bell peppers for milder taste

For the Salsa

1 large Avocado can substitute with Greek yogurt
1 Jalapeño remove seeds for milder salsa

For the Taco Assembly

8 Taco Shells corn or flour based on preference
optional Additional Toppings pickled onions, cheese, cilantro

Equipment

skillet
knife
Bowl
tongs

Method

Preparation Steps

Season chicken breasts with salt, pepper, and cumin. Heat skillet and add oil. Sear chicken for 6-7 minutes per side until golden and cooked through (165°F). Let rest before slicing.
Roast poblano peppers directly on flame or broiler until charred (5-7 minutes). Cover in bowl for 10 minutes to steam before peeling.
In a bowl, mash avocado until creamy. Add chopped jalapeños, salt, and lime juice. Mix to create salsa.
Warm taco shells in the oven at 350°F for 5 minutes. Layer chicken, roasted poblano, and salsa in each shell.
Garnish tacos with fresh cilantro, lime wedges, or radishes. Serve immediately.

Nutrition

Serving: 1tacoCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 800IUVitamin C: 40mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days, keeping components separate to maintain texture.

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