Description
These Crispy Poblano Chicken Tacos feature tender chicken thighs seasoned with a blend of chili powder, cumin, and smoked paprika, then coated in panko breadcrumbs and fried to golden perfection. Served with roasted poblano pepper strips and a creamy, zesty avocado-jalapeño salsa, they deliver a perfect balance of crunchy texture and fresh, spicy flavor in every bite.
Ingredients
Scale
Chicken and Tacos
- 1 pound boneless, skinless chicken thighs, cut into strips
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 2 poblano peppers, roasted, peeled, and sliced
- 1 cup panko breadcrumbs
- 1 large egg, beaten
- ½ cup all-purpose flour
- Vegetable oil, for frying
- 8 small corn tortillas
Avocado-Jalapeño Salsa
- 1 ripe avocado
- 1 small jalapeño, seeded
- ¼ cup chopped fresh cilantro
- 2 tablespoons lime juice
- 2 tablespoons sour cream or Greek yogurt
- 1 garlic clove
- Salt, to taste
- 2 tablespoons water (to thin, if needed)
Instructions
- Marinate the Chicken: In a bowl, combine chicken strips with chili powder, cumin, garlic powder, smoked paprika, salt, pepper, lime juice, and olive oil. Toss everything well to ensure the chicken is evenly coated. Let it marinate for at least 20 minutes to absorb the flavors.
- Prepare Breading Station: Set up three separate bowls: one with all-purpose flour, one with the beaten egg, and one with panko breadcrumbs. This will help coat the chicken evenly for a crispy finish.
- Bread the Chicken: Dredge each marinated chicken strip first in flour, then dip it into the beaten egg, and finally coat it with panko breadcrumbs. Make sure the strips are fully covered with crumbs for maximum crispiness.
- Fry the Chicken: Heat about ½ inch of vegetable oil in a skillet over medium-high heat. Once hot, fry the chicken strips in batches, cooking each side for 3 to 4 minutes or until golden brown and crispy. Avoid overcrowding the pan. Drain fried 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, sour cream or Greek yogurt, garlic, and salt. Blend until smooth. Add water gradually to reach your desired salsa consistency.
- Warm the Tortillas: Heat the corn tortillas in a dry skillet over medium heat or microwave them briefly until warm and pliable.
- Assemble the Tacos: Place crispy chicken strips on each warm tortilla, top with sliced roasted poblano peppers, and drizzle generously with avocado-jalapeño salsa. Garnish with extra cilantro or lime wedges, if desired, and serve immediately.
Notes
- To roast poblano peppers, place them directly over a gas flame or under a broiler until the skin is blackened. Then peel off the skin and slice.
- For a healthier alternative, air fry or bake the chicken at 400°F for 18–20 minutes instead of frying.
