Crispy Poblano Chicken Tacos Recipe

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: ~45 minutes
Servings: 4

Ingredients

For the Filling:

  • 2 medium poblano peppers
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts or thighs, diced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and pepper to taste
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)

For the Tacos:

  • 8 small corn or flour tortillas
  • Vegetable oil for frying (if making crispy shells)

Toppings (Optional):

  • Fresh cilantro, chopped
  • Lime wedges
  • Diced avocado or guacamole
  • Sour cream or Mexican crema
  • Salsa or pico de gallo

Instructions

  1. Roast the Poblano Peppers:
    • Preheat your oven to broil or set a grill to high.
    • Place the poblano peppers on a baking sheet or grill, and roast until the skin is charred and blistered, about 8-10 minutes, turning occasionally.
    • Remove the peppers and place them in a sealed plastic bag or covered bowl for 5 minutes to steam.
  1. Peel off the charred skin, remove the seeds, and dice the peppers. Set aside.
  2. Cook the Chicken:
    • Heat olive oil in a large skillet over medium heat.
    • Add the diced chicken, smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes.
    • Stir in the roasted poblano peppers and shredded cheese. Cook for 1-2 minutes until the cheese melts and everything is well combined. Remove from heat.
  3. Prepare Crispy Taco Shells (Optional):
    • Heat about 1 inch of vegetable oil in a deep skillet over medium heat.
    • Using tongs, fry each tortilla in the oil for 20-30 seconds per side until crispy, folding gently into a taco shape while frying. Drain on a paper towel-lined plate.
  4. Assemble the Tacos:
    • Fill each tortilla with the chicken and poblano mixture.
    • Add your favorite toppings like cilantro, lime, avocado, sour cream, or salsa.
  5. Serve:
    • Serve immediately with lime wedges on the side for extra zest.

Tips:

  • Make It Spicy: Add diced jalapeños or a splash of hot sauce for extra heat.
  • Vegetarian Option: Substitute the chicken with roasted sweet potatoes, black beans, or a plant-based meat alternative.
  • Storage: Store leftover filling in an airtight container in the refrigerator for up to 3 days.

These crispy poblano chicken tacos combine smoky, cheesy, and savory flavors in every bite. Perfect for taco night or a crowd-pleasing dinner! 🌮🔥