Description
A delightful twist on traditional tacos, featuring crispy chicken, smoky poblano peppers, and zesty avocado-jalapeño salsa.
Ingredients
- 4 chicken breasts, boneless and skinless
- 2 poblano peppers
- 2 ripe avocados
- 1 jalapeño, seeded
- 1/4 cup fresh cilantro
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 8 tortillas
- Olive oil and butter for cooking
Instructions
- Season chicken breasts with cumin, paprika, garlic powder, salt, and pepper.
- Heat olive oil and butter in a pan over medium heat and sauté the chicken until crispy. Remove and set aside.
- Roast poblano peppers over an open flame or under the broiler until charred. Slice them once cooled.
- In a blender, combine ripe avocado, cilantro, lime juice, and jalapeño, and blend until smooth.
- Warm tortillas in a skillet.
- Assemble tacos by layering crispy chicken, roasted poblanos, and avocado-jalapeño salsa.
- Serve with lime wedges and optional toppings.
Notes
For optimal crispiness, ensure the chicken is dry before seasoning and use a hot pan. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican