Description
Spice up your taco night with these Poblano Chicken Tacos with Avocado-Jalapeño Salsa. Featuring smoky, seasoned chicken and a creamy, zesty avocado salsa, these tacos are bursting with bold, fresh flavors and a satisfying crunch.
Ingredients
Units
Scale
- For the Chicken:
- 1 lb boneless, skinless chicken thighs or breasts, sliced
- 1 roasted poblano pepper, peeled and diced
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp olive oil
- For the Avocado-Jalapeño Salsa:
- 1 ripe avocado
- 1 jalapeño (seeded for less heat)
- 1 garlic clove
- Juice of 1 lime
- 1/4 cup cilantro leaves
- 2 tbsp sour cream or Greek yogurt
- Salt to taste
- To Assemble:
- 8 corn tortillas
- 1 cup shredded lettuce or cabbage
- 1/4 cup cotija or shredded cheese
- Lime wedges
- Extra cilantro for garnish
Instructions
- Make the salsa: Blend avocado, jalapeño, garlic, lime juice, cilantro, sour cream, and salt until creamy. Set aside.
- Cook the chicken: Toss sliced chicken with diced poblano, chili powder, cumin, paprika, salt, and pepper. Heat oil in a skillet over medium-high. Sauté chicken for 6–8 minutes until cooked and browned.
- Crisp tortillas: Lightly oil tortillas and toast in a pan or oven until golden and crispy.
- Assemble tacos: Fill each tortilla with chicken, top with cabbage, spoon over salsa, sprinkle with cheese, and garnish with cilantro. Serve with lime wedges.
Notes
- Add pickled onions or radishes for tang and crunch.
- Use rotisserie chicken for a shortcut.
- Lightly fry tortillas for an ultra-crispy shell.
Nutrition
- Calories: 425 kcal
- Sugar: 2g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 80mg
