Crispy Poblano Chicken Tacos with Avocado Jalapeno Salsa

Crispy Poblano Chicken Tacos with Avocado Jalapeno Salsa are a delightful twist on traditional tacos, offering a perfect blend of crispy chicken, smoky poblano peppers, and a fresh, zesty salsa. This recipe is sure to become a favorite for taco nights, providing a satisfying crunch and a burst of flavors with every bite. Let’s dive into the step-by-step guide to creating these mouthwatering tacos.

Preparing the Chicken

1. Marinating the Chicken: Season the chicken breasts with garlic powder, smoked paprika, salt, and pepper. Let them marinate for at least 30 minutes to absorb the flavors.
2. Cooking the Chicken: Heat a frying pan with a bit of oil over medium heat. Cook the chicken breasts until they are fully cooked and golden brown on both sides. Let them rest before slicing.

Roasting the Poblano Peppers

1. Roasting Technique: Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them for about 20 minutes, turning occasionally, until the skin is charred and blistered.
2. Peeling and Slicing: Once roasted, place the peppers in a bowl and cover with plastic wrap. Let them steam for 10 minutes, then peel off the skins, remove the seeds, and slice the peppers into strips.

Creating the Crispy Chicken

1. Breading the Chicken: Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dip each chicken slice into the flour, then the eggs, and finally coat with panko breadcrumbs.
2. Frying Technique: Heat vegetable oil in a frying pan over medium-high heat. Fry the breaded chicken slices until they are golden brown and crispy, about 3-4 minutes per side. Drain on a wire rack or paper towels.

Making the Avocado Jalapeno Salsa

1. Combining the Ingredients: In a mixing bowl, combine the diced avocados, chopped jalapeno, red onion, cilantro, and lime juice. Mix gently to combine.
2. Balancing the Flavors: Add salt to taste and adjust the lime juice if necessary. For a smoother salsa, blend the ingredients in a food processor.

Assembling the Tacos

1. Warming the Tortillas: Heat the corn tortillas in a dry skillet over medium heat until they are warm and pliable.
2. Adding the Chicken and Poblano Peppers: Place a few slices of crispy chicken and strips of roasted poblano peppers onto each tortilla.

Adding the Salsa

1. Spoon the Salsa Over the Tacos: Generously spoon the avocado jalapeno salsa over the chicken and poblano peppers.
2. Optional Garnishes: Add additional toppings like shredded lettuce, cheese, or a dollop of sour cream if desired.

Serving Suggestions

• As a Main Course: Serve the tacos hot with a side of Mexican rice or beans for a complete meal.
• Pairing with Beverages: A cold beer or a refreshing margarita pairs beautifully with these flavorful tacos.

Storing and Reheating

1. Storing Leftovers: Store leftover chicken and salsa separately in airtight containers in the refrigerator for up to 3 days.
2. Reheating: Reheat the chicken in a preheated oven at 350°F (175°C) until crispy. The salsa is best served fresh but can be enjoyed cold from the refrigerator.

Variations and Substitutions

1. Alternative Ingredients: Try using shrimp instead of chicken, or add some black beans for a vegetarian option.
2. Dietary Substitutions: Use gluten-free breadcrumbs and tortillas to make the recipe gluten-free.

Tips for Success

1. Common Mistakes to Avoid: Don’t overcrowd the frying pan when cooking the chicken, as this can lower the oil temperature and result in soggy chicken.
2. Pro Tips: For extra crispy chicken, double bread the chicken slices by repeating the breading process.

Health Benefits

1. Nutritional Value of Key Ingredients: Chicken is a lean source of protein, while avocados provide healthy fats and fiber.
2. Healthier Alternatives: Use baked or air-fried chicken instead of frying for a lighter version. Substitute Greek yogurt for sour cream as a healthier topping option.

Conclusion

Crispy Poblano Chicken Tacos with Avocado Jalapeno Salsa are a delicious and vibrant meal that combines the crunch of crispy chicken with the smoky flavor of roasted poblanos and the freshness of avocado salsa. This recipe is perfect for any occasion, from casual weeknight dinners to festive gatherings. Give it a try and enjoy the explosion of flavors in every bite!

FAQs

1. Can I use a different type of meat?
   • Yes, you can use shrimp, beef, or pork instead of chicken for a different flavor.
2. How long does the salsa stay fresh?
   • The salsa stays fresh for up to 2 days when stored in an airtight container in the refrigerator.
3. Can I make the tacos ahead of time?
   • You can prepare the chicken and salsa ahead of time, but it’s best to assemble the tacos just before serving to maintain the crispiness of the chicken.
4. What can I use instead of poblanos?
   • You can use bell peppers or Anaheim peppers as a substitute for poblanos.
5. How can I make this recipe vegan?
   • Use a plant-based chicken alternative and vegan breadcrumbs. Replace the eggs with a flax egg mixture and ensure all other ingredients are plant-based.
     Yield: 6

     Crispy Poblano Chicken Tacos with Avocado Jalapeno Salsa

     

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     Crispy Poblano Chicken Tacos with Avocado Jalapeno Salsa are a delightful twist on traditional tacos, offering a perfect blend of crispy chicken, smoky poblano peppers, and a fresh, zesty salsa. This recipe is sure to become a favorite for taco nights, providing a satisfying crunch and a burst of flavors with every bite. Let’s dive into the step-by-step guide to creating these mouthwatering tacos.

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     Prep Time 20 minutes

     Cook Time 20 minutes

     Ingredients

     • For the chicken tacos:
     • 1½ lbs. boneless skinless chicken thighs
     • 2 Tbsp olive oil
     • 1½ tsp chili powder
     • 1 tsp cumin
     • 1 tsp smoked paprika
     • 1 tsp salt
     • ½ tsp black pepper
     • 2 garlic cloves, minced
     • 2 Tbsp cilantro, chopped (leaves & stems)
     • 2 poblano peppers, deseeded & diced
     • 1 small white onion, thinly sliced
     • 6-8 corn tortillas
     • 2 cups shredded Monterey jack cheese
     • Shredded lettuce, for serving
     • Lime wedges, for serving
     • For the avocado-jalapeño salsa:
     • 1 large avocado
     • 1 medium jalapeño, deseeded & roughly chopped*
     • ½ cup water
     • ¼ cup cilantro, chopped (leaves & stems)
     • 1 Tbsp white vinegar
     • 1 tsp salt

     Instructions

     • Make the salsa. Add the avocado, jalapeño, water, cilantro, vinegar and salt to a food processor and blend until smooth. Cover and keep the salsa stored in the refrigerator until you’re ready to serve.

     • Cook the chicken. Turn the oven on to 400 degrees and spray a baking dish with cooking spray.

     • Assemble the tacos. Turn your oven up to 425 degrees and line a large baking pan with parchment paper. Lay your tortillas out on the pan and spray them with cooking spray. Flip them over and bake for 2-3 minutes. (We need them just soft enough to fold over your filling.)

     • Bake. Once all of your tacos are made, place the pan back in the oven and bake for 15-17 minutes or until the cheese has melted and your tortillas are crispy.

     • Serve! Serve immediately with your avocado-jalapeño salsa and enjoy!

     Notes

     Leave the seeds in the jalapeño if you want your salsa extra spicy!