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1. Roast the Poblano Peppers:
- 🌶️ Preheat your oven to 450°F (230°C) or set your broiler to high.
- Place the poblano peppers directly on a baking sheet. Roast for 10-12 minutes, turning occasionally, until the skin is blistered and blackened.
- 🔥 Transfer the roasted poblanos to a bowl and cover with plastic wrap for 5 minutes. This helps loosen the skin.
- Peel off the skin, remove the seeds, and slice the peppers into thin strips.
2. Cook the Chicken:
- 🥄 In a small bowl, combine chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
- 🍳 Heat olive oil in a skillet over medium heat.
- Rub the chicken breasts with the spice mixture and add them to the pan. Cook for 6-7 minutes per side or until the chicken is golden brown and cooked through (internal temp of 165°F).
- 🪵 Transfer to a cutting board and let rest for 5 minutes, then shred or slice the chicken.
3. Assemble the Tacos:
- 🌮 Heat tortillas on a skillet or directly over a flame for 20-30 seconds per side until warm and slightly charred.
- 🧀 Fill each tortilla with shredded chicken, poblano strips, and a sprinkle of Monterey Jack cheese.
- 🍳 Optional: Place the assembled tacos on a baking sheet and broil for 1-2 minutes to melt the cheese and crisp the edges.
4. Add Toppings & Serve:
- 🥑 Top the tacos with sliced avocado, cilantro, diced red onion, and a drizzle of sour cream or salsa.
- 🍋 Squeeze fresh lime juice over the top and serve with extra lime wedges on the side.
Serving Suggestions:
- Street-Style Tacos: Serve with pickled red onions and cotija cheese.
- Spicy Kick: Add a spoonful of roasted jalapeño salsa or chipotle crema.
- Tex-Mex Twist: Load the tacos with black beans and corn salsa for extra heartiness.
Tips for the Best Tacos:
- Double Up: Use two tortillas per taco to prevent tearing.
- Extra Crispy: Lightly fry the tortillas in oil for a crispy shell before assembling.
- Make It Ahead: Roast the poblano peppers and cook the chicken in advance for a quick taco assembly.
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