Go Back
- 2 boneless, skinless chicken breasts - 2 large poblano peppers For the chicken, I use boneless and skinless breasts. They cook evenly and stay juicy. The poblano peppers add a nice smoky flavor. I roast them to bring out their best taste. - 1 cup all-purpose flour - 1 teaspoon paprika - 1 teaspoon garlic powder - 1 teaspoon cumin - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 large eggs - 1 cup breadcrumbs (preferably panko for extra crispiness) - 1 cup shredded cabbage - 1 avocado, sliced - 1/4 cup fresh cilantro, chopped - 1 lime, cut into wedges - Hot sauce (optional) The coating is key for the crunch. I mix flour with spices like paprika and cumin. Eggs help the breadcrumbs stick, and I love using panko for extra crispiness. For toppings, I use shredded cabbage and creamy avocado. Fresh cilantro adds a burst of flavor! - 8 small corn tortillas Corn tortillas are my go-to for tacos. They hold up well and taste great. I warm them in a skillet or over a flame. This makes them soft and easy to fold. I serve the tacos with lime wedges and hot sauce for those who want a kick! {{ingredient_image_1}} First, we need to roast the poblano peppers. Preheat your oven to 400°F (200°C). Place the peppers on a baking sheet. Roast them for about 20 minutes. Turn them every few minutes. You want the skin to blister and char. Once they are ready, take them out and cover them with foil. Let them steam for about 10 minutes. This helps loosen the skin. After steaming, peel off the skin. Remove the seeds and slice the peppers into strips. Set these aside for later. While the peppers roast, let’s prepare the chicken. Start by pounding the chicken breasts to an even thickness, about 1/2 inch. This helps them cook evenly. In a shallow dish, mix together the flour, paprika, garlic powder, cumin, salt, and black pepper. This will be our coating. In another dish, whisk the eggs. In a third dish, add the breadcrumbs. Now, dredge each chicken breast in the flour mixture. Shake off any extra flour. Next, dip it in the egg wash, then coat it with breadcrumbs. Make sure they are fully covered for a nice crunch. Heat oil in a skillet over medium heat. Once the oil is hot, add the breaded chicken. Cook for about 6-7 minutes on each side. You want them golden brown and cooked through. Remove them from the skillet and let them rest. After a few minutes, slice the chicken into strips. Now it’s time to put everything together. Warm the corn tortillas in a dry skillet or over a flame until they are soft. On each tortilla, place a few strips of crispy chicken. Add roasted poblano strips on top. Next, sprinkle shredded cabbage and avocado slices. Finish with fresh cilantro for a bright flavor. Serve your tacos with lime wedges and hot sauce if you like it spicy. Enjoy this fun and tasty meal! To get that perfect crunch, use panko breadcrumbs. They are light and airy, making your chicken extra crispy. Coat your chicken well in the flour mix first. Then dip it in the egg wash before covering it in breadcrumbs. This three-step process creates a great texture. Fry the chicken in hot oil, but don't overcrowd the pan. This helps keep the oil hot and makes a nice golden crust. You will need a few key tools for this dish: - Meat mallet or rolling pin - Shallow dishes for coating - A skillet for frying - Baking sheet with parchment paper for roasting These tools help you prep and cook your tacos with ease. They make each step simple and fun. Many home cooks skip pounding the chicken. This step helps it cook evenly. Avoid using cold oil when frying, as it can make the chicken soggy. Don't forget to let the chicken rest after frying. This keeps the juices in. Lastly, warm your tortillas to make them more pliable. This step is crucial for easy eating. Pro Tips Use Fresh Poblano Peppers: Fresh poblano peppers will give your tacos a vibrant flavor. Look for peppers that are firm and have a deep green color. Double-Dip for Extra Crispiness: For an even crispier chicken, you can double-dip the chicken in the flour mixture before the egg wash and breadcrumbs. Let the Chicken Rest: Allowing the breaded chicken to rest for a few minutes after frying helps the juices redistribute, making it more tender and juicy. Warm Tortillas Properly: Warming the corn tortillas in a dry skillet enhances their flavor and pliability, making them easier to fold without tearing. {{image_2}} You can change the chicken to fit your taste. Try using turkey breasts for a leaner option. Pork tenderloin works well too; just slice it thin. If you want beef, flank steak is a great choice. Each protein gives a new flavor to your tacos. For a plant-based twist, swap the chicken for crispy tofu. First, press the tofu to remove water. Then, coat it the same way as the chicken. You can also use jackfruit. Cook it with spices for a meaty texture. The roasted poblano peppers add a nice touch to these vegan tacos. Toppings can change the whole taco experience. Add diced tomatoes for freshness. Pickled red onions give a tangy bite. Try crumbled queso fresco for a creamy flavor. You could also add a spoon of salsa or a dollop of guacamole. Each topping makes your tacos unique and fun. To keep your tasty tacos fresh, store leftovers in an airtight container. Place the chicken, poblano strips, and toppings separately. This keeps each part fresh and prevents sogginess. Leftover tacos can last up to three days in the fridge. When you want to enjoy your tacos again, reheating is simple. For the chicken, heat a skillet over medium heat. Add a little oil and warm the chicken for about 3-4 minutes on each side. This helps regain its crispiness. To warm the tortillas, place them in a dry skillet for a minute or two. You can freeze the chicken and poblano strips for later meals. Place them in a freezer-safe bag, squeezing out all air. They can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight and reheat as mentioned above. Just keep in mind that the tortillas are best fresh, so make those when you are ready to eat. Yes, you can use other types of chicken. Thighs work well for more flavor. They stay juicy and tender. You can also use ground chicken for a different texture. Just make sure to cook it fully. Several sides go great with these tacos. Try serving them with: - Mexican rice - Refried beans - Grilled corn on the cob - A fresh salad with lime dressing - Chips and salsa for a crunchy bite These sides add more flavor and make your meal complete. To boost the heat, add some spicy elements. Here are a few ideas: - Use jalapeños or serrano peppers with the poblanos. - Drizzle on your favorite hot sauce. - Add diced chipotle peppers to the chicken mix. - Include spicy salsa as a topping. Adjust the spice to your taste for a fun kick! This guide covered how to make Crispy Poblano Chicken Tacos. You learned about choosing fresh chicken and peppers, along with toppings and tortillas. I walked you through clear steps to prepare the peppers, cook the chicken, and assemble the tacos. Remember these tips for crispiness and avoid common mistakes. You can also explore tasty variations and smart storage ideas. Now, enjoy crafting your delicious tacos at home!

Crispy Poblano Chicken Tacos

Delicious tacos filled with crispy chicken and roasted poblano peppers.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 2 large poblano peppers
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 2 large eggs
  • 1 cup breadcrumbs (preferably panko)
  • 8 small corn tortillas
  • 1 cup shredded cabbage
  • 1 piece avocado, sliced
  • 0.25 cup fresh cilantro, chopped
  • 1 piece lime, cut into wedges
  • to taste hot sauce (optional)

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Begin by preparing the poblano peppers. Place them on the baking sheet and roast in the oven for about 20 minutes, turning occasionally, until the skin is blistered and charred. Remove from the oven, cover with foil, and let them steam for about 10 minutes. Once cooled, peel off the skin, deseed, and slice them into strips.
  • While the peppers are roasting, prepare the chicken. Use a meat mallet or rolling pin to pound the chicken breasts to an even thickness (about 1/2 inch). This helps them cook evenly.
  • In a shallow dish, mix together the flour, paprika, garlic powder, cumin, salt, and black pepper.
  • In another shallow dish, whisk the eggs. In a third dish, place the breadcrumbs.
  • Dredge each chicken breast in the flour mixture, shaking off the excess. Then dip it into the egg wash, followed by the breadcrumbs, ensuring they are fully coated.
  • Heat a generous amount of oil in a skillet over medium heat. Once hot, add the breaded chicken breasts and cook for about 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and let rest for a few minutes before slicing into strips.
  • Warm the corn tortillas in a dry skillet or directly over a flame until pliable.
  • To assemble the tacos, place a few strips of the crispy chicken on each tortilla, top with roasted poblano strips, shredded cabbage, and avocado slices. Sprinkle with fresh cilantro.
  • Serve with lime wedges and a drizzle of hot sauce if desired.

Notes

Use panko breadcrumbs for extra crispiness.
Keyword chicken, crispy, Mexican, poblano, tacos