Description
These flavorful tacos are packed with tender shredded chicken, roasted poblano peppers, and sautéed onions, all wrapped in soft corn tortillas. With optional toppings like creamy avocado, fresh cilantro, and a squeeze of lime, they’re the perfect balance of smoky, spicy, and savory.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 poblano peppers
- 1 onion
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8 small corn tortillas
- Optional toppings: avocado, cilantro, lime
Instructions
- Preheat oven to 400°F (200°C).
- Place chicken breasts on a baking sheet and season with cumin, chili powder, salt, and pepper.
- Roast chicken in the oven for 20-25 minutes or until cooked through.
- While the chicken is cooking, char poblano peppers over an open flame until the skin is blackened. Place in a bowl and cover with plastic wrap for 10 minutes. Peel off the skin, remove seeds, and chop peppers.
- Heat olive oil in a skillet over medium heat. Add chopped onion and poblano peppers, cooking until softened.
- Shred the cooked chicken and add it to the skillet, mixing well with the vegetables.
- Warm tortillas in a dry skillet or microwave.
- Fill tortillas with the chicken mixture and top with desired toppings.
- Serve and enjoy!
Notes
- For extra flavor, you can add a little garlic and lime juice to the chicken mixture.
- To make the tacos spicier, add some chopped jalapeños or hot sauce to the filling.
- You can substitute the corn tortillas with flour tortillas if preferred.
- Prep Time: 10 minutes
- Cook Time: 25 minutes