Poblano Chicken Tacos with Avocado Jalapeño Salsa
Comforting and flavorful, these tacos make for a simple yet satisfying meal, perfect for busy weeknights or laid-back weekends.
Ingredients
For the Tacos
- 2 pieces poblano peppers for a mild, smoky flavor
- 1 pound chicken breast, cooked and shredded provides protein and substance
- 8 small corn tortillas adds a warm, chewy base
- 1 piece avocado, diced offers creaminess
- 1 piece jalapeño, diced adds heat
- 1/4 cup red onion, finely chopped adds crunch and sharpness
- 1 piece lime, juiced adds brightness
- to taste salt enhances flavor
- to garnish cilantro adds freshness
Instructions
Preparation
- Start by roasting the poblano peppers. Place them directly on a stovetop burner over medium heat, turning occasionally until the skin blisters and chars.
- Once charred, place the peppers into a bowl and cover with plastic wrap for a few minutes; this helps loosen the skin for easier peeling.
- While the poblano peppers cool, shred the cooked chicken breast in a mixing bowl and set aside.
- Peel off the charred skin from the cooled peppers, remove stems and seeds, and chop them into bite-sized pieces.
- In a separate mixing bowl, combine diced avocado, diced jalapeño, finely chopped red onion, and lime juice to prepare the avocado jalapeño salsa.
Cooking
- Warm the corn tortillas in a skillet over medium heat for a few seconds on each side until pliable.
- To assemble the tacos, place a generous portion of the chicken and poblano mixture on each tortilla, then top with a spoonful of the avocado jalapeño salsa.
- Add a sprinkle of salt to taste and garnish with fresh cilantro.
Notes
Serve these tacos at any time of day. They can be enjoyed for breakfast, as snacks, or for a family meal. If you have leftovers, they store well and can be easily reheated.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 12gSaturated Fat: 2gSodium: 300mgFiber: 5gSugar: 2g
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