Description
These Crispy Poblano Chicken Tacos are a delicious blend of seasoned, crispy chicken strips, smoky roasted poblano peppers, and a creamy, spicy avocado-jalapeño sauce. Perfect for taco night or any time you crave bold flavors and satisfying crunch!
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 poblano peppers
- 1/2 cup flour
- 1/2 cup cornmeal
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- 1 egg
- 1/4 cup milk
- 1 avocado
- 1 jalapeño
- 1/4 cup sour cream
- 1/4 cup cilantro
- 1 lime
- 8 small tortillas
Instructions
- Preheat oven to 400°F (200°C).
- Roast the poblano peppers until the skin is charred, then remove the skin and seeds. Chop the roasted peppers and set aside.
- Cut the chicken breasts into strips. Season the chicken with chili powder, cumin, salt, and pepper.
- Dredge the seasoned chicken strips in flour, then dip in a mixture of egg and milk, and coat in cornmeal.
- Place the chicken strips on a baking sheet and bake in the oven for 20-25 minutes, or until crispy and cooked through.
- In a blender, combine the avocado, jalapeño, sour cream, cilantro, and lime juice. Blend until smooth to create the avocado-jalapeño sauce.
- Heat tortillas in a skillet over medium heat until warm and slightly crispy.
- Assemble the tacos by placing the crispy chicken strips on each tortilla, topping with roasted poblano peppers, and drizzling with the avocado-jalapeño sauce.
Notes
- If you prefer less heat, you can reduce the amount of jalapeño in the sauce or remove the seeds before blending.
- For an extra kick, garnish with additional chopped cilantro or a squeeze of lime.
- Prep Time: 15 minutes
- Cook Time: 25 minutes