– **Title**: Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa
– **Ingredients**:
– For the Crispy Poblano Chicken Tacos:
– 2 boneless, skinless chicken breasts
– 1 poblano pepper, roasted and diced
– 1 cup all-purpose flour
– 1 cup cornmeal
– 2 eggs, beaten
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp paprika
– 1/2 tsp cumin
– Salt and pepper to taste
– Vegetable oil, for frying
– 8 small corn tortillas
– Cilantro leaves, for garnish
– Lime wedges, for serving
– For the Avocado-Jalapeño Salsa:
– 1 ripe avocado, diced
– 1 jalapeño, seeded and minced
– 1 small red onion, finely chopped
– 1/2 cup fresh cilantro, chopped
– 1 lime, juiced
– Salt, to taste
– **Instructions**:
1. Start by preparing the avocado-jalapeño salsa: In a bowl, combine the diced avocado, minced jalapeño, chopped red onion, cilantro, lime juice, and salt. Mix gently to combine and set aside.
2. For the crispy chicken, season the chicken breasts with salt, pepper, garlic powder, onion powder, paprika, and cumin. Allow to marinate for 15-20 minutes for flavor.
3. In a shallow dish, place the flour. In another dish, have the beaten eggs, and in a third dish, place the cornmeal.
4. Dip each chicken breast in flour, shaking off the excess, then coat in the beaten eggs, and finally dredge in cornmeal until well coated.
5. Heat vegetable oil in a frying pan over medium heat. Once hot, carefully add the coated chicken breasts and fry for about 5-7 minutes on each side or until golden brown and cooked through. Remove and place on paper towels to drain excess oil.
6. While the chicken is resting, warm the corn tortillas in a dry skillet for about 30 seconds on each side or until pliable.
7. Slice the crispy chicken into strips and place them in the warmed tortillas. Top with the roasted diced poblano pepper and a generous spoonful of the avocado-jalapeño salsa.
8. Garnish with fresh cilantro leaves, serve with lime wedges on the side, and enjoy your flavorful crispy poblano chicken tacos!
Key Ingredients & Substitutions
Chicken Breast: Thin strips allow for quick cooking, ensuring they stay juicy. If you want a shortcut, feel free to use rotisserie chicken—just shred it and toss it with the spices!
Poblano Peppers: Poblano adds a nice mild heat. If you can’t find poblano, try bell peppers or anaheim peppers for similar texture and flavor without too much spice.
Corn Tortillas: Corn tortillas are ideal for their flavor and texture. For a gluten-free option, stick with corn. If you prefer flour tortillas, that works too, but they won’t have the same crispy appeal!
Spices: The blend of chili powder, cumin, garlic powder, onion powder, and smoked paprika creates a warm flavor profile. You can swap smoked paprika with regular paprika if you don’t have it, or use cayenne pepper for a spicy kick!
How Can I Make Sure My Chicken Turns Out Crispy?
Chicken can often turn out soggy, but there are tricks to achieve that crispy texture you want. Start by ensuring you marinate your chicken for at least 15-20 minutes—the spices penetrate better and create more flavor.
- Use medium-high heat on your skillet; this is key for a great sear.
- Avoid crowding the pan. If you have a lot of chicken, cook it in batches to get better browning!
- For an extra crisp, consider sprinkling a bit of cornstarch on the chicken before cooking—it creates a nice crunchy crust.
How to Make Crispy Poblano Chicken Tacos With Avocado-Jalapeño Salsa
Ingredients You’ll Need:
For The Chicken Tacos:
- 1 lb chicken breast, sliced into thin strips
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 4 corn tortillas
- 1 cup poblano peppers, roasted and sliced
- 1/2 cup white onion, finely chopped
- Fresh cilantro, for garnish
- Lime wedges, for serving
For The Avocado-Jalapeño Salsa:
- 2 ripe avocados
- 1 fresh jalapeño, seeds removed and chopped
- 1/4 cup red onion, finely chopped
- Juice of 1 lime
- Salt to taste
How Much Time Will You Need?
This recipe will take about 45 minutes to prepare, which includes 15-20 minutes for marinating the chicken and about 25 minutes for cooking and assembling. You’ll be enjoying these delicious tacos in no time!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, mix together the olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Add the sliced chicken breast to the bowl and toss everything together until the chicken is well coated. Let it sit for about 15-20 minutes to soak up those tasty flavors.
2. Prepare the Avocado-Jalapeño Salsa:
While the chicken is marinating, it’s time to whip up your fresh salsa! In a separate bowl, mash the ripe avocados with a fork until smooth. Then, mix in the chopped jalapeño, red onion, lime juice, and a pinch of salt. Give it a taste and adjust the seasoning if needed. Set the salsa aside for now.
3. Cook the Chicken:
Heat a skillet over medium-high heat. Once the skillet is hot, add the marinated chicken strips. Cook the chicken for about 5-7 minutes, stirring occasionally, until it’s fully cooked and crispy. You want it nice and golden!
4. Add Poblano Peppers and Onions:
In the last minute of cooking, toss in the sliced poblano peppers and chopped white onion. Stir everything together and let it cook for a little longer until the onions have softened slightly.
5. Warm the Corn Tortillas:
While the chicken is finishing up, warm the corn tortillas. You can do this in a frying pan over low heat or in the microwave for about 30 seconds until they become pliable.
6. Assemble the Tacos:
Now it’s taco time! Take a warm tortilla and fill it with a generous portion of the crispy chicken and poblano mixture. Top it with a spoonful of your delicious avocado-jalapeño salsa and finish with some fresh cilantro on top.
7. Serve and Enjoy:
Serve these amazing tacos with lime wedges on the side so everyone can squeeze some fresh lime juice on top. Enjoy your meal with family and friends!
Can I Substitute Different Peppers?
Absolutely! If you can’t find poblano peppers, try using bell peppers for a milder flavor or jalapeños for a kick. Just remember, the cooking time may vary slightly, so adjust as needed to ensure they are tender.
What If I Don’t Have Corn Tortillas?
No problem! You can substitute corn tortillas with flour tortillas, which are a bit softer and more pliable. If you’re looking for a gluten-free option, look for gluten-free tortillas that are widely available in stores.
How Do I Store Leftover Tacos?
You can store any leftover chicken and salsa in airtight containers in the refrigerator for up to 3 days. Just reheat the chicken in a skillet until heated through, and enjoy them with fresh tortillas or on a salad!
Can I Make the Salsa Ahead of Time?
Yes, you can prepare the avocado-jalapeño salsa a few hours in advance. Just keep it covered in the fridge to prevent browning. You might want to add a bit more lime juice right before serving to freshen it up!
