Crispy Poblano Chicken Tacos with Avocado Recipe

Chicken tacos are a beloved staple of many cuisines, but adding crispy poblano peppers and creamy avocado elevates this dish to a whole new level. These Crispy Poblano Chicken Tacos combine smoky, roasted poblanos, juicy chicken, fresh avocado, and vibrant toppings, all wrapped in a warm tortilla. The crunch from the crispy chicken, the creaminess of the avocado, and the heat of the poblanos create a flavor-packed taco that’s perfect for weeknight dinners or festive gatherings.

In this recipe, we’ll walk through each step of creating this irresistible dish, from prepping the ingredients to assembling the perfect taco. Whether you’re a taco enthusiast or looking for a new twist on a classic, this recipe will leave you and your family craving more.

Why You’ll Love Crispy Poblano Chicken Tacos with Avocado

1. Balanced Flavors: The smoky poblano peppers, crispy chicken, and creamy avocado come together to create a harmony of flavors.
2. Crispy and Creamy: The crunchy chicken contrasts beautifully with the smooth avocado for a perfect textural balance.
3. Customizable: These tacos are incredibly versatile. Add your favorite toppings, adjust the spice level, or swap proteins to make them your own.
4. Crowd-Pleaser: Whether you’re hosting a taco night or just making dinner for the family, these tacos are sure to impress.
5. Nutritious Ingredients: Packed with lean protein, healthy fats, and fresh vegetables, this recipe is as wholesome as it is delicious.

Step-by-Step Instructions

Step 1: Prepare the Chicken

1. Marinate the Chicken
   • Place the chicken strips in a large bowl and cover them with buttermilk. Add a pinch of salt and let them marinate in the refrigerator for at least 30 minutes (or up to 4 hours for more tender chicken).
2. Mix the Dry Ingredients
   • In a separate bowl, combine the flour, cornstarch, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper. This will serve as the breading for the chicken.
3. Bread the Chicken
   • Remove the chicken strips from the buttermilk and let the excess drip off. Coat each strip thoroughly in the flour mixture, pressing lightly to ensure the breading sticks.
4. Fry the Chicken
   • Heat about 1 inch of vegetable oil in a large skillet over medium heat until it reaches 350°F (175°C). Fry the chicken strips in batches, cooking for 3-4 minutes per side or until golden brown and cooked through. Transfer to a plate lined with paper towels to drain excess oil.

Step 2: Roast the Poblano Peppers

1. Prepare the Poblanos
   • Preheat your oven’s broiler or grill to high heat. Slice the poblano peppers in half and remove the seeds and membranes. Brush them with olive oil and sprinkle with a pinch of salt and pepper.
2. Roast the Poblanos
   • Place the peppers skin-side up on a baking sheet and broil or grill for 5-7 minutes, or until the skins are charred and blistered. Remove from the oven and cover with foil to steam for 10 minutes.
3. Peel and Slice
   • Once steamed, peel off the charred skin and slice the poblanos into thin strips. Set aside for taco assembly.

Step 3: Make the Avocado Sauce

1. Combine Ingredients
   • In a blender or food processor, combine the avocados, sour cream, garlic, lime juice, salt, cumin, and chili powder (if using). Blend until smooth and creamy.
2. Taste and Adjust
   • Taste the sauce and adjust the seasoning as needed. If it’s too thick, you can add a tablespoon of water or lime juice to thin it out.

Step 4: Warm the Tortillas

1. Heat the Tortillas
   • Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side. Alternatively, you can wrap them in foil and heat them in the oven at 350°F (175°C) for 5-7 minutes.
2. Keep Warm
   • Stack the warmed tortillas on a plate and cover with a clean kitchen towel to keep them soft and pliable.

Step 5: Assemble the Tacos

1. Layer the Ingredients
   • Start by placing a few slices of roasted poblano peppers on each tortilla. Top with a crispy chicken strip or two.
2. Add Fresh Toppings
   • Sprinkle on the shredded lettuce, diced tomatoes, and red onions for a burst of color and freshness.
3. Drizzle with Avocado Sauce
   • Spoon or drizzle the creamy avocado sauce over the chicken and vegetables.
4. Finish with Cheese and Cilantro
   • Garnish with cotija cheese (if using) and a sprinkle of chopped cilantro for a fresh, herby touch.
5. Serve with Lime Wedges
   • Serve the tacos with lime wedges on the side for an extra burst of citrusy flavor.

Tips for Perfect Tacos

1. Prep in Advance
   • Roast the poblanos and make the avocado sauce ahead of time to save time during assembly.
2. Adjust the Spice
   • For a spicier taco, leave the seeds in the poblano peppers or add sliced jalapeños.
3. Choose the Right Tortillas
   • Corn tortillas provide an authentic flavor, but flour tortillas work just as well if you prefer a softer texture.
4. Double-Layer Corn Tortillas
   • If using corn tortillas, double them up to prevent tearing and hold the fillings better.
5. Use Fresh Ingredients
   • Fresh toppings like ripe tomatoes, crisp lettuce, and creamy avocado make a big difference in flavor and texture.

Variations

1. Protein Alternatives
   • Swap the chicken for shrimp, beef, or tofu to cater to different tastes or dietary preferences.
2. Add a Crunchy Slaw
   • Replace lettuce with a tangy slaw made from cabbage, carrots, and lime juice for extra crunch.
3. Make It Dairy-Free
   • Use dairy-free yogurt or sour cream in the avocado sauce and skip the cheese topping for a dairy-free version.
4. Try Pickled Vegetables
   • Add pickled red onions or jalapeños for a tangy, spicy kick.
5. Extra Smokiness
   • Use smoked cheddar or gouda instead of cotija cheese to enhance the smoky flavors.

Conclusion

Crispy Poblano Chicken Tacos with Avocado are a delicious blend of flavors and textures, perfect for any taco lover. With their smoky poblanos, crunchy chicken, creamy avocado sauce, and vibrant toppings, these tacos are as satisfying as they are versatile. Whether you’re hosting a taco night or making a special dinner, this recipe will quickly become a favorite. Give it a try and let your taste buds savor the smoky, creamy, and crispy goodness!

Yield: 4

Crispy Poblano Chicken Tacos with Avocado Recipe

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Chicken tacos are a beloved staple of many cuisines, but adding crispy poblano peppers and creamy avocado elevates this dish to a whole new level. These Crispy Poblano Chicken Tacos combine smoky, roasted poblanos, juicy chicken, fresh avocado, and vibrant toppings, all wrapped in a warm tortilla. The crunch from the crispy chicken, the creaminess of the avocado, and the heat of the poblanos create a flavor-packed taco that’s perfect for weeknight dinners or festive gatherings.

Prep Time 20 minutes

Cook Time 25 minutes

Ingredients

• For the Chicken Filling:
• 2 medium poblano peppers, roasted, peeled, and sliced
• 1 lb chicken breasts, cooked and shredded
• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste
• Juice of 1 lime
• For the Tacos:
• 8 small corn or flour tortillas
• 1 cup shredded Mexican blend cheese
• 1 large avocado, sliced
• ½ cup sour cream or Greek yogurt
• ¼ cup chopped fresh cilantro
• Cooking oil, for frying
• Optional Toppings:
• Fresh lime wedges
• Pickled jalapeños
• Diced tomatoes

Instructions

1. Step 1: Roast the Poblanos
   Place the poblano peppers directly over a gas flame or under a broiler, turning occasionally until charred and blistered on all sides.
   Transfer to a bowl and cover with a plate or plastic wrap. Let them steam for 10 minutes, then peel off the skin, remove the seeds, and slice the peppers into thin strips. Set aside.
   
2. Step 2: Prepare the Chicken Filling
   Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 3-4 minutes.
   Stir in the garlic and cook for 1 more minute.
   Add the shredded chicken, roasted poblano strips, chili powder, cumin, smoked paprika, cayenne (if using), salt, and black pepper. Stir to combine.
   Cook for 3-4 minutes, then squeeze in the lime juice. Remove from heat and set aside.
   
3. Step 3: Assemble the Tacos
   Lay out the tortillas and sprinkle a layer of shredded cheese on one side of each tortilla.
   Add a generous scoop of the chicken and poblano mixture on top of the cheese.
   Fold the tortilla in half to create a taco.
   
4. Step 4: Fry the Tacos
   Heat a thin layer of cooking oil in a large skillet over medium heat.
   Working in batches, add the folded tacos to the skillet and cook until golden and crispy on one side, about 2-3 minutes. Flip and cook the other side until crispy and the cheese is melted.
   Transfer the tacos to a paper towel-lined plate to drain excess oil.
   
5. Step 5: Garnish and Serve
   Open the crispy tacos slightly and add slices of avocado.
   Drizzle with sour cream or Greek yogurt and sprinkle with chopped cilantro.
   Serve warm with your choice of toppings, like lime wedges or pickled jalapeños.

Notes

• Make Ahead: The chicken filling can be prepared a day in advance and stored in the refrigerator. Reheat before assembling the tacos.
• Gluten-Free Option: Use gluten-free corn tortillas instead of flour tortillas.
• Vegetarian Twist: Substitute the chicken with roasted sweet potatoes or black beans for a meat-free version.
• Serving Suggestion: Pair these tacos with a side of Mexican rice, refried beans, or a zesty corn salad.