Description
Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa offer a perfect blend of spicy, smoky, and creamy flavors. Marinated in buttermilk and coated with a flavorful seasoned flour, the chicken strips are fried until golden and crispy. Paired with roasted poblano peppers and a smooth, zesty avocado-jalapeño salsa, these tacos deliver an irresistible Mexican-inspired meal that’s quick to make and satisfying.
Ingredients
Scale
Chicken and Coating
- 2 boneless, skinless chicken breasts, sliced into strips
- 1 cup buttermilk
- 1 cup all-purpose flour
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Vegetable oil for frying
Roasted Poblano
- 1 large poblano pepper, roasted, peeled, and sliced
Salsa
- 1 avocado, peeled and pitted
- 1 jalapeño, seeded for less heat
- 2 tablespoons lime juice
- 2 tablespoons Greek yogurt or sour cream
- 1 tablespoon chopped cilantro
- Salt to taste
Assembly and Toppings
- 8 small corn or flour tortillas
- Shredded lettuce or cabbage, for topping
- Crumbled queso fresco (optional)
Instructions
- Marinate the Chicken: Place the sliced chicken breasts in a bowl with the buttermilk, ensuring all pieces are coated. Let them marinate for 30 minutes to tenderize and infuse flavor.
- Prepare the Poblano Pepper: Roast the poblano pepper over an open flame or under a broiler until the skin is charred. Transfer to a bowl, cover to steam for a few minutes, then peel off the charred skin, deseed, and slice into strips.
- Season the Flour: In a shallow dish, mix the all-purpose flour with cumin, paprika, garlic powder, salt, and black pepper to create a flavorful coating mix.
- Coat the Chicken: Remove chicken from buttermilk, dredge strips in the seasoned flour, pressing firmly to ensure the coating sticks well.
- Fry the Chicken: Heat vegetable oil in a skillet over medium heat. Fry the chicken strips in batches for 3-4 minutes per side until golden brown and cooked through. Remove and drain on paper towels.
- Make the Avocado-Jalapeño Salsa: In a blender, combine avocado, jalapeño, lime juice, Greek yogurt or sour cream, chopped cilantro, and salt. Blend until smooth and creamy.
- Warm the Tortillas: Heat tortillas in a dry skillet over medium heat or microwave until soft and pliable.
- Assemble the Tacos: Layer warm tortillas with crispy chicken strips, roasted poblano slices, shredded lettuce or cabbage, and a generous drizzle of avocado-jalapeño salsa. Optionally, top with crumbled queso fresco.
- Serve: Serve the tacos immediately while the chicken is still crispy.
Notes
- For extra crunch, double-coat the chicken by dipping back into buttermilk and flour before frying.
- The salsa can be prepared ahead of time and stored in the refrigerator for up to one day.
- Swap Greek yogurt with mayonnaise or sour cream based on your preference.
- Use corn tortillas for a gluten-free option.
- Adjust jalapeño quantity to control spiciness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-Inspired
