Chicken & Roasted Poblano Pepper Tacos
Equipment
- sauce pan
- Cooking Sheet
Ingredients
- 2 medium poblano peppers
- 1 tbsp olive oil
- 1/2 yellow onion sliced thinly
- 2 cups cooked shredded chicken
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- salt and pepper to taste
- 8 small corn tortillas
For the Lime Crema
- 1/2 cup sour cream or Greek yogurt
- juice of 1 lime
- cilantro
- pinch of salt
Optional toppings
- avocado sliced
- cilantro
- cotija cheese
- lime wedges
Instructions
- Place poblanos directly over a gas flame or under the broiler until skins are blackened and blistered (about 5–7 minutes).
- Transfer to a bowl, cover with plastic wrap for 5 minutes, then peel and slice into strips.
- Heat olive oil in a skillet over medium heat. Add onion and cook until soft, 3–4 minutes.
- Add sliced poblanos, shredded chicken, and spices. Stir until heated through and well coated, about 3 minutes.
- Whisk sour cream, lime juice, and salt together until smooth.
- Warm tortillas, fill with chicken mixture, and top with avocado, crema drizzle, and cilantro.
Notes
Pro tip: Add a little corn or black beans to stretch the filling if you want leftovers.