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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 grilled chicken tucked into warm corn tortillas. Each bite combines crunchy fried poblano, jewel-toned green salsa, and fresh lime-cilantro flavor.
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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
  

Boneless chicken breasts
  • 1.5 lb boneless chicken breasts Season with salt and pepper, then grill or pan-sear until cooked through.
Poblano strips
  • 3 poblano peppers Char directly over flame or broil, steam in a bag, then peel and cut into strips.
Avocado-jalapeño salsa
  • 2 avocados Halve, scoop, mash lightly for a chunky green salsa texture.
  • 2 jalapeños, diced Add for heat; adjust to taste by reducing amount if desired.
  • 0.5 red onion, diced Stir into the salsa for crunch and mild bite.
  • 0.25 cup cilantro, chopped Fold in for fresh herb flavor.
  • 1 lime, juiced Add acidity to balance the avocado.
Tacos
  • 8 corn tortillas Warm before filling so they fold without cracking.
Frying
  • 2 cups vegetable oil for frying Heat oil for light frying poblano strips until crispy.
Seasoning
  • salt and pepper to taste Use to season chicken, roasted poblano strips, and salsa.

Equipment

  • 1 cast iron skillet

Method
 

Cook the chicken
  1. Season the boneless chicken breasts with salt and pepper. Grill or pan-sear over medium-high heat for 6-7 minutes per side until cooked through, then rest for 5 minutes and slice into strips.
Char 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, peel off the skin, and cut into strips.
Make the avocado-jalapeño salsa
  1. In a bowl, halve the avocados and scoop them out, then mash lightly. Stir in the diced jalapeños, diced red onion, chopped cilantro, and lime juice, then season with salt and pepper.
Fry the poblano strips and assemble
  1. Heat the vegetable oil for frying and lightly fry the poblano strips for 1-2 minutes until crispy. Warm the corn tortillas, then fill with chicken, crispy poblano strips, and the avocado-jalapeño salsa and serve immediately.

Notes

For the best crunch, drain fried poblano strips briefly on paper towels and assemble right away so the corn tortillas stay warm and flexible. Refrigerate leftover chicken, salsa, and poblano strips separately for up to 3 days; reheat chicken and tortillas, and re-crisp poblanos by briefly pan-frying. Freezing is not recommended for the salsa due to avocado texture. For a lighter option, pan-toast poblano strips instead of deep frying, then use a slightly larger portion to keep the taco feel crispy.