Delight in Crunchy Chicken Tacos topped with Poblano and spicy Avocado Jalapeño Salsa for a flavor-packed meal that’s sure to impress!
Ingredients
Scale
1 pound of diced chicken breast
2 tablespoons of taco seasoning
8 small corn tortillas
2 roasted and diced poblano peppers
1 diced avocado
1 finely chopped jalapeño
1/4 cup of finely chopped red onion
1/4 cup of chopped cilantro
1 juiced lime
Salt & pepper to taste
Instructions
Heat a large skillet over medium-high heat. Add the diced chicken breast and sprinkle with taco seasoning. Cook for about 5-7 minutes, or until the chicken is fully cooked and no longer pink in the center. Stir frequently for even seasoning.
While the chicken is cooking, place poblano peppers over an open flame or under a broiler until they’re charred and blistered. Remove from heat, place in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Once cooled, peel away the skin and dice.
In a medium bowl, combine diced avocado, chopped jalapeño, finely chopped red onion, cilantro, and lime juice. Mix gently to combine, ensuring the avocado remains chunky. Season with salt and pepper to taste.
In the same skillet used for the chicken, heat the corn tortillas for about 30 seconds on each side until warm. This will make them pliable and enhance their flavor.
To assemble the tacos, take a warm tortilla, add a generous portion of the cooked chicken, followed by roasted poblano peppers and top it off with the avocado jalapeño salsa. Add additional lime juice for extra zing!
Notes
This Crunchy Chicken Taco recipe integrates crispy chicken with the vibrant tastes of poblano and a zesty avocado jalapeño salsa, making it a standout option for any mealtime.
