Description
These Poblano Chicken Tacos with Avocado-Jalapeño Salsa offer a vibrant and flavorful Mexican-inspired meal featuring tender marinated chicken breasts, smoky charred poblano peppers, and a refreshing, creamy salsa made from ripe avocados, jalapeños, and fresh lime juice. Perfect for a quick weeknight dinner or casual gathering, these tacos combine smoky, spicy, and creamy elements for a balanced and delicious dish.
Ingredients
Scale
Protein and Vegetables
- 3–4 boneless, skinless chicken breasts
- 2 poblano peppers
- 2 ripe avocados
- 1–2 jalapeño peppers (to taste)
- ¼ cup chopped fresh cilantro
Spices and Seasonings
- 1 tsp garlic powder
- Salt and pepper to taste
Liquids and Oils
- 2 tbsp freshly squeezed lime juice
- 2 tbsp extra virgin olive oil
Other
- 8 corn or flour tortillas
Instructions
- Marinate the chicken: In a bowl, combine the extra virgin olive oil, freshly squeezed lime juice, garlic powder, salt, and pepper. Add the boneless, skinless chicken breasts and ensure they are well coated. Allow the chicken to marinate for at least 30 minutes to enhance flavor.
- Char the poblanos: Heat a skillet over medium-high heat. Place the whole poblano peppers in the skillet and char them until the skins are blackened and blistered on all sides. Remove the peppers from the skillet and set aside.
- Cook the chicken: Using the same skillet, add the marinated chicken breasts. Cook each side for 6-7 minutes, or until they turn golden brown and reach an internal temperature of 165°F (75°C), indicating they are fully cooked.
- Make the salsa: Dice the ripe avocados and jalapeño peppers finely. Place them in a bowl and immediately squeeze the lime juice over to prevent browning. Add the chopped fresh cilantro and gently mix to combine all flavors.
- Assemble the tacos: Warm the corn or flour tortillas in a dry skillet until they are soft and pliable. Slice the cooked chicken breasts and distribute evenly onto each tortilla. Add the charred poblano peppers and top with a generous serving of the avocado-jalapeño salsa.
- Serve: Serve the tacos immediately with extra lime wedges on the side for additional zest.
Notes
- Adjust the number of jalapeños in the salsa according to your preferred spice level.
- If you prefer, remove the skins of the charred poblanos by placing them in a sealed bag after charring to steam; this makes peeling easier but is optional.
- For gluten-free tacos, use corn tortillas instead of flour tortillas.
- Leftover chicken can be stored in the refrigerator for up to 3 days and reheated before serving.
- You can add a squeeze of extra lime or sprinkle of cotija cheese for added flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
