Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa
Juicy, crispy poblano-crusted chicken tacos topped with a zesty avocado‑jalapeño salsa—a vibrant fusion of textures and flavors.
- Prep Time: 15 minutes (plus roasting poblanos)
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 tacos (4 servings) 1x
- Category: Main Course / Tacos
- Method: Pan‑sear & assemble
- Cuisine: Mexican fusion
- Diet: Low Fat
Ingredients
Scale
- 1 lb (≈450 g) boneless, skinless chicken thighs or breasts
- 2 large poblano peppers, roasted, peeled, and thinly sliced
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- Salt and black pepper, to taste
- 2 Tbsp olive oil, divided
- 8 small corn or flour tortillas
- Optional toppings: chopped cilantro, lime wedges
- Avocado‑Jalapeño Salsa:
- 1 ripe avocado, diced
- 1 jalapeño, seeded and finely chopped
- ¼ cup red onion, finely chopped
- 2 Tbsp fresh cilantro, chopped
- 1 Tbsp lime juice
- Salt and pepper, to taste
Instructions
- In a small bowl, mix chili powder, cumin, garlic powder, salt, and pepper; rub evenly over chicken.
- Heat 1 Tbsp olive oil in a skillet over medium-high heat.
- Add chicken and cook 5–7 minutes per side (depending on thickness) until golden and cooked through (165 °F/74 °C). Remove and let rest 5 minutes, then slice.
- While chicken cooks, prepare salsa: gently toss avocado, jalapeño, onion, cilantro, lime juice, salt, and pepper in a bowl; adjust seasoning.
- Heat remaining 1 Tbsp oil in a second skillet over medium heat; warm poblano strips 2–3 minutes until tender and slightly charred.
- Warm tortillas in a dry skillet or microwave until pliable.
- Assemble tacos: divide chicken among tortillas, top with roasted poblanos and spoonfuls of avocado‑jalapeño salsa. Garnish with cilantro and a squeeze of lime.
- Serve immediately for best texture and flavor.
Notes
- To roast poblanos: broil or char over flame until blackened, then rest in a sealed bag for 10 minutes before peeling.
- Use chicken thighs for extra juiciness, or breasts for leaner tacos.
- Make salsa just before serving to keep avocado fresh and vibrant.
- Scale spice by adjusting jalapeño amount or leaving seeds in.
- Leftovers: store chicken, poblanos, and salsa separately in the fridge for up to 3 days.
Nutrition
- Serving Size: 2 tacos
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 95 mg