Description

These Poblano Chicken Tacos with Avocado-Jalapeño Salsa are a vibrant and flavorful meal perfect for any taco night. Tender marinated chicken breasts are cooked to juicy perfection alongside charred poblano peppers, then topped with a fresh, zesty avocado and jalapeño salsa. Wrapped in warm corn or flour tortillas and garnished with cilantro, these tacos offer a delightful combination of smoky, spicy, and creamy flavors in every bite.

Ingredients

Scale

Chicken and 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 and 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 the salsa)

Assembly

8 corn or flour tortillas

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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 evenly with the marinade. Let the chicken marinate for at least 30 minutes to absorb the flavors.
Char the poblanos: Heat a skillet over medium-high heat. Place whole poblano peppers directly on the skillet and char them, turning occasionally, until they are slightly blackened and blistered. 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 about 6-7 minutes until the chicken is golden brown on the outside and fully cooked through.
Make the salsa: Dice the avocados and jalapeño peppers finely. To keep the avocado from browning, squeeze fresh lime juice over the mixture. Add the chopped cilantro and gently mix all ingredients to combine the avocado-jalapeño salsa.
Assemble the tacos: Warm the tortillas in a dry skillet until they are soft and pliable. Slice the cooked chicken and place it on each tortilla, then add slices or pieces of the charred poblano peppers. Top generously with the avocado-jalapeño salsa.
Serve: Serve the assembled tacos immediately with extra lime wedges on the side for added zest.

Notes

To add extra heat, include more jalapeño or leave the seeds in the salsa.
For a smoky flavor, consider roasting the poblanos in the oven or over an open flame instead of pan-charring.
Use corn tortillas for a gluten-free option.
Leftover chicken and salsa can be refrigerated for up to 2 days and repurposed in salads or wraps.