Crispy Poblano Chicken Tacos with Avocado-Jalapeño Sauce
Indulge in these Crispy Poblano Chicken Tacos with Avocado-Jalapeño Sauce—a vibrant and delicious twist on taco night. Juicy chicken strips, seasoned with smoky spices, perfectly complemented by a creamy avocado-jalapeño sauce, create a taco experience that’s both satisfying and flavorful!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 lb chicken breast, cut into strips
- 2 poblano peppers, seeded and sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 ripe avocados
- 1 jalapeño, seeded and chopped
- 1/4 cup cilantro leaves
- Juice of 1 lime
- 1/4 cup Greek yogurt or sour cream
- Corn tortillas
- 1 small onion, diced
- Fresh cilantro leaves
- Sliced jalapeños (optional)
- Lime wedges for serving
Instructions
- In a bowl, toss chicken strips and poblano peppers with olive oil, chili powder, cumin, paprika, salt, and pepper.
- Heat a large skillet over medium-high heat. Add seasoned chicken and poblano peppers. Cook until chicken is golden brown and crispy, and poblano peppers are tender, about 8-10 minutes.
- In a food processor, blend avocados, jalapeño, cilantro, lime juice, Greek yogurt (or sour cream), and salt until smooth and creamy. Adjust seasoning with salt if needed.
- Heat corn tortillas in a dry skillet over medium heat or directly over a gas flame until pliable and slightly charred.
- Place crispy chicken and poblano peppers on each tortilla. Top with diced onion, fresh cilantro leaves, and a generous dollop of avocado-jalapeño sauce. Add sliced jalapeños if desired.
- Serve tacos with lime wedges on the side for squeezing over the top.
Nutrition
- Calories: 380
- Sugar: 2g
- Sodium: 430mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 73mg