Go Back

Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa

Crispy poblano chicken tacos with avocado-jalapeño salsa feature charred poblano strips that get lightly fried for crunch, paired with tender, seasoned chicken and a jewel-toned green salsa. Expect vibrant jalapeño-avocado flavor in every bite with warm corn tortillas for easy assembling.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken tacos
  • 1.5 lb boneless chicken breasts
  • 3 poblano peppers
  • 8 corn tortillas
  • 2 cup vegetable oil for frying
  • 1 lime, juiced
  • 0.5 red onion, diced
  • 0.25 cup cilantro, chopped
  • 2 jalapeños, diced
  • 2 avocados
  • 1 Salt and pepper to taste

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook and slice the chicken
  1. Season the chicken breasts with salt and pepper, then grill or pan-sear over medium-high heat for 6-7 minutes per side until cooked through. Rest for 5 minutes, then slice into strips.
Roast and strip the poblanos
  1. Roast the poblano peppers directly over a gas flame or under the broiler until charred, then place them in a plastic bag for 5 minutes to steam. Peel off the skin and cut into strips.
Make the avocado-jalapeño salsa
  1. Halve the avocados and scoop into a bowl, then mash lightly. Stir in the jalapeños, red onion, cilantro, and lime juice, and season with salt and pepper.
Fry the poblano strips and assemble
  1. Heat the vegetable oil and lightly fry the poblano strips for 1-2 minutes until crispy. Warm the corn tortillas, then fill with chicken, crispy poblano strips, and avocado-jalapeño salsa, and serve immediately.

Notes

For maximum crunch, fry the poblano strips just before assembling so they stay crisp against the warm tortillas. Refrigerate leftover chicken and salsa in separate airtight containers up to 3 days; rewarm chicken gently and stir salsa before using. Freezing is not recommended for the salsa (avocado changes texture), but cooked chicken can be frozen up to 2 months. For a less spicy option, reduce or omit the jalapeños and add extra cilantro and a pinch of salt to keep the salsa balanced.