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Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa

Crispy poblano chicken tacos with avocado-jalapeño salsa feature charred poblano strips and tender chicken wrapped in warm corn tortillas. The jewel-toned green avocado salsa brings a fresh, spicy punch to every bite.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Crispy poblano chicken tacos with avocado-jalapeño salsa
  • 1.5 lb boneless chicken breasts
  • 3 poblano peppers
  • 2 avocados
  • 2 jalapeños diced
  • 0.5 red onion diced
  • 0.25 cup cilantro chopped
  • 1 lime juiced
  • 8 corn tortillas
  • 2 cup vegetable oil for frying
  • 1 salt and pepper to taste
  • 1 pepper and salt to taste

Equipment

  • 1 cast iron skillet

Method
 

Cook and slice the chicken
  1. Season the chicken breasts with salt and pepper. Pan-sear or grill over medium-high heat for 6-7 minutes per side until cooked through, then rest for 5 minutes and slice into strips.
Char, steam, and slice the poblanos
  1. Roast the poblano peppers directly over a gas flame or under the broiler until charred. Place them in a plastic bag for 5 minutes to steam, then peel off the skin and cut into strips.
Make the avocado-jalapeño salsa
  1. Halve the avocados and scoop into a bowl, then mash lightly. Stir in the jalapeños, red onion, cilantro, and lime juice, and season with salt and pepper.
Fry the poblano strips and assemble
  1. Heat the vegetable oil for frying. Lightly fry the poblano strips for 1-2 minutes until crispy.
  2. Warm the corn tortillas and fill them with chicken, crispy poblano strips, and avocado-jalapeño salsa. Serve immediately.

Notes

Pro tip: steam-charred poblano skin peels faster—seal them in the plastic bag for the full 5 minutes before handling. Refrigerate leftovers in a covered container up to 3 days; keep salsa separate for best texture. Freezing is not recommended for the salsa. For a lighter option, bake or air-fry the poblano strips instead of deep-frying.