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Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa

Crispy poblano chicken tacos with avocado-jalapeño salsa combine tender, medium-high seared chicken with charred poblano strips that turn golden and crunchy in hot oil. Jewel-toned green avocado mash with jalapeño, lime, and cilantro adds a bright, spicy finish for easy, handheld tacos.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

boneless chicken breasts
  • 1.5 lb boneless chicken breasts Season with salt and pepper before cooking.
poblano peppers
  • 3 poblano peppers Char until blistered, then steam, peel, and cut into strips.
avocados
  • 2 avocados Mash lightly for a chunky salsa texture.
jalapeños
  • 2 jalapeños Dice finely for the spicy kick.
red onion
  • 0.5 red onion Dice for a crisp bite in the salsa.
cilantro
  • 0.25 cup cilantro Chop and fold into the salsa.
lime
  • 1 lime Juice for fresh acidity.
corn tortillas
  • 8 corn tortillas Warm before filling.
vegetable oil for frying
  • 2 cup vegetable oil for frying Heat for quick shallow frying of poblano strips.
salt and pepper
  • 1 salt and pepper Use to taste for seasoning chicken and salsa.

Equipment

  • 1 cast iron skillet

Method
 

Cook and slice the chicken
  1. Season the boneless chicken breasts with salt and pepper. Pan-sear in a cast iron skillet over medium-high heat for 6-7 minutes per side until cooked through, then rest for 5 minutes.
  2. Slice the cooked boneless chicken breasts into strips. Keep them warm so they stay tender for assembling.
Char and prep the poblano strips
  1. Roast the poblano peppers directly over a gas flame or under the broiler until charred. Place the charred poblano peppers in a plastic bag for 5 minutes to steam, until the skins loosen and look blistered.
  2. Peel and cut the poblano peppers into strips. Save any juices from the peppers and keep the strips ready for frying.
Make the avocado-jalapeño salsa
  1. Halve the avocados and scoop into a bowl. Mash lightly until mostly smooth but still slightly chunky.
  2. Stir the jalapeños, red onion, cilantro, and lime juice into the mashed avocados. Season with salt and pepper to taste, and stir until evenly green and speckled.
Fry, warm tortillas, and assemble
  1. Heat the vegetable oil for frying in the cast iron skillet until hot. Lightly fry the poblano strips for 1-2 minutes until crispy and lightly golden.
  2. Warm the corn tortillas until pliable and fragrant. Fill each tortilla with chicken, crispy poblano strips, and avocado-jalapeño salsa, then serve immediately.

Notes

For the crunch, keep the poblano strips from sitting too long after frying—assemble right away so they stay crisp. Refrigerate leftovers in separate containers for up to 3 days; rewarm tortillas and reheat chicken, but refresh the salsa with extra lime if it dulls. Freezing is not recommended for best texture. For a dairy-free swap, these tacos are naturally dairy-free; if you want less heat, use 1 jalapeño instead of 2.