Description
These Crispy Poblano Chicken Tacos feature thinly sliced, marinated chicken coated in a crunchy panko and crushed tortilla chip crust, pan-fried to golden perfection. Served on warm tortillas with a creamy, zesty avocado-jalapeño salsa and fresh toppings, they offer a flavorful, satisfying Mexican-inspired meal perfect for taco night.
Ingredients
Scale
For the Chicken:
- 1 pound boneless, skinless chicken breasts or thighs, thinly sliced
- 1/2 cup buttermilk
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup panko breadcrumbs
- 1/2 cup finely crushed tortilla chips (optional for extra crunch)
- 1 poblano pepper, finely diced
- Oil for pan-frying
For the Avocado-Jalapeño Salsa:
- 1 ripe avocado
- 1 small jalapeño, seeded (or leave seeds for heat)
- 1/4 cup fresh cilantro
- 2 tablespoons lime juice
- 1 clove garlic
- 1–2 tablespoons water (to thin)
- Salt to taste
For Serving:
- 8 small corn or flour tortillas
- Shredded lettuce or cabbage
- Diced tomatoes or pico de gallo
- Cotija cheese or shredded Mexican blend cheese
- Extra lime wedges and chopped cilantro for garnish
Instructions
- Marinate the Chicken: In a bowl, combine chicken with buttermilk, salt, cumin, smoked paprika, black pepper, and garlic powder. Stir well to coat all pieces evenly and let the mixture marinate for 15–30 minutes to tenderize and infuse the chicken with flavor.
- Prepare the Breading Mixture: In a shallow dish, mix together panko breadcrumbs and crushed tortilla chips if using. Stir in the finely diced poblano pepper to distribute evenly throughout the coating mixture.
- Coat the Chicken: Dredge each piece of marinated chicken in the breadcrumb mixture, pressing lightly to ensure a good, even coating that will crisp up nicely when cooked.
- Pan-Fry the Chicken: Heat a layer of oil in a skillet over medium heat. Fry the coated chicken pieces in batches for 3–4 minutes per side, or until they turn golden brown and are fully cooked through. Once cooked, drain the chicken on paper towels to remove excess oil.
- Make the Avocado-Jalapeño Salsa: In a blender or food processor, combine avocado, seeded jalapeño, fresh cilantro, lime juice, garlic, and a pinch of salt. Blend until smooth, adding 1–2 tablespoons of water as needed to achieve a creamy, pourable salsa consistency.
- Warm the Tortillas: Heat the tortillas in a dry skillet or briefly in the microwave until warm and pliable, ready for assembling the tacos.
- Assemble the Tacos: Layer each tortilla with shredded lettuce or cabbage, a few pieces of the crispy poblano chicken, a generous drizzle of the avocado-jalapeño salsa, and your choice of diced tomatoes, pico de gallo, and cheese. Garnish with extra lime wedges and chopped cilantro. Serve immediately for best flavor and texture.
Notes
- Add sour cream or hot sauce for an extra flavor boost tailored to your taste.
- For a lighter alternative, bake the breaded chicken at 425°F for 18–20 minutes, flipping halfway through for even cooking.
- Use gluten-free breadcrumbs and corn tortillas to make this recipe gluten-free.
