Description
These crispy poblano chicken tacos feature tender chicken and smoky poblano peppers, wrapped in a golden, crunchy tortilla and served with a tangy avocado-jalapeño salsa.
Ingredients
- Corn tortillas
- Shredded chicken
- Poblano peppers, diced
- Cheese (such as cheddar or Monterey Jack)
- Avocado
- Jalapeño
- Sour cream or yogurt
- Salt
- Pepper
- Olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Heat olive oil in a skillet and sauté diced poblano peppers until tender.
- Add shredded chicken, salt, and pepper; mix well.
- Place a tortilla on a flat surface, add a portion of the chicken and poblano mixture, and sprinkle with cheese.
- Fold the tortilla and place it on a baking sheet.
- Repeat with remaining tortillas.
- Bake for 15-20 minutes until golden and crispy.
- Blend avocado, jalapeño, sour cream, salt, and lime juice until smooth for the salsa.
- Serve the tacos warm with the avocado-jalapeño salsa.
Notes
Fresh ingredients enhance the flavors. Adjust the spiciness of the salsa to your liking by varying the amount of jalapeño.
