Description
These Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa combine crunchy, seasoned chicken with smoky roasted poblano peppers and a creamy, spicy salsa for a vibrant Mexican-inspired meal that’s bursting with flavor.
Ingredients
Scale
For the chicken:
- 1 pound boneless, skinless chicken breasts (thinly sliced)
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup panko breadcrumbs
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil (for frying)
For the poblanos:
- 2 poblano peppers (roasted, peeled, and sliced)
For the avocado-jalapeño salsa:
- 1 ripe avocado
- 1 jalapeño (seeded for less heat)
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
- 2 tablespoons sour cream or Greek yogurt
- Salt to taste
- 2–3 tablespoons water (to thin if needed)
To assemble:
- 8 small corn or flour tortillas
- Shredded lettuce
- Crumbled queso fresco or cotija cheese
- Lime wedges (for serving)
Instructions
- Roast Poblanos: Roast the poblano peppers over an open flame or under the broiler until they are charred on all sides. Transfer them to a bowl, cover, and let them steam for 10 minutes to loosen the skins. Peel off the skins, remove the seeds, and slice the peppers thinly.
- Prepare Breading Station: Set up three separate bowls: one with flour, another with beaten eggs, and a third with panko breadcrumbs mixed with chili powder, cumin, garlic powder, salt, and black pepper.
- Bread Chicken: Dredge each slice of chicken in the flour, then dip into the beaten eggs, followed by coating thoroughly with the seasoned panko breadcrumb mixture.
- Fry Chicken: Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat. Fry the breaded chicken slices in batches for about 3 to 4 minutes per side until they are golden and crispy. Drain the cooked chicken on paper towels to remove excess oil.
- Make Salsa: Combine the avocado, seeded jalapeño, chopped cilantro, lime juice, sour cream or Greek yogurt, and a pinch of salt in a blender. Blend until smooth, adding 2 to 3 tablespoons of water as needed to achieve a creamy salsa consistency.
- Warm Tortillas: Heat the tortillas in a dry skillet or microwave until warm and pliable.
- Assemble Tacos: Layer each tortilla with crispy chicken, sliced roasted poblanos, shredded lettuce, and crumbled queso fresco or cotija cheese. Drizzle with the avocado-jalapeño salsa and serve with lime wedges on the side.
Notes
- For a lighter option, bake or air-fry the breaded chicken instead of frying.
- You can prepare the salsa and roast the poblanos ahead of time and store them in the refrigerator for up to 2 days.
- Use corn tortillas for a gluten-free option if desired.
- Adjust the amount of jalapeño in the salsa to control the heat level.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 taco
- Calories: 310
- Sugar: 2g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 65mg
