Description
These Poblano Chicken Tacos with Avocado-Jalapeño Salsa offer a vibrant and flavorful meal that combines juicy marinated chicken breasts with smoky charred poblano peppers and a fresh, zesty avocado-jalapeño topping. Quick to prepare and packed with bold Mexican-inspired flavors, this recipe is perfect for a satisfying weeknight dinner or a casual weekend gathering.
Ingredients
Scale
Chicken Marinade
- 3-4 boneless, skinless chicken breasts
- 2 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lime juice
- 1 tsp garlic powder
- Salt and pepper to taste
Vegetables & Salsa
- 2 poblano peppers
- 2 ripe avocados
- 1-2 jalapeño peppers (to taste)
- ¼ cup chopped fresh cilantro
- 2 tbsp freshly squeezed lime juice (for salsa)
Tortillas
- 8 corn or flour tortillas
Instructions
- Marinate the chicken: In a bowl, combine the olive oil, lime juice, garlic powder, salt, and pepper. Add the chicken breasts and coat them thoroughly. Let the chicken marinate for at least 30 minutes to absorb the flavors.
- Char the poblanos: Heat a skillet over medium-high heat. Place the whole poblano peppers on the skillet and char them until their skins are slightly blackened and blistered, turning occasionally to ensure even charring. Remove the peppers from the skillet and set aside.
- Cook the chicken: Using the same skillet, add the marinated chicken breasts and cook them for 6-7 minutes on each side until the chicken is golden brown and fully cooked through. Ensure the internal temperature reaches 165°F (74°C) for food safety.
- Make the salsa: Dice the ripe avocados and jalapeño peppers according to your preferred spice level. Place them in a mixing bowl and squeeze fresh lime juice over them to prevent browning and add tang. Mix in the chopped fresh cilantro to complete the salsa.
- Assemble the tacos: Warm the corn or flour tortillas in a dry skillet until pliable and slightly toasted. Slice the cooked chicken breasts and the charred poblano peppers into thin strips. Fill each warm tortilla with chicken, poblano peppers, and generously top with the avocado-jalapeño salsa.
- Serve: Serve the tacos immediately with extra lime wedges on the side for added freshness and tang. Enjoy your flavorful meal fresh from the skillet!
Notes
- Adjust the number of jalapeño peppers to control the heat level of the salsa according to your preference.
- You can substitute corn tortillas with flour tortillas based on your taste or dietary restrictions.
- If preferred, remove the skins and seeds from the charred poblanos for a milder flavor and softer texture.
- Letting the chicken marinate longer (up to 2 hours) will enhance the flavor further.
- Leftover chicken can be refrigerated and used within 2 days for other dishes or tacos.
