– **Title**: Crispy Poblano Chicken Tacos With Avocado-Jalapeño Salsa
– **Ingredients**:
– For the Chicken:
– 1 lb chicken breast, diced
– 1 cup buttermilk
– 1 cup all-purpose flour
– 1 cup cornmeal
– 1 tsp paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp cayenne pepper
– Salt and pepper to taste
– Oil for frying
– For the Poblano Peppers:
– 2 fresh poblano peppers
– Olive oil (for drizzling)
– Salt
– For the Avocado-Jalapeño Salsa:
– 1 ripe avocado, diced
– 1 jalapeño, seeds removed and finely chopped
– 1/4 cup red onion, finely chopped
– 1 lime, juiced
– Salt to taste
– 1/4 cup fresh cilantro, chopped
– For Serving:
– 8 small corn tortillas
– Lime wedges
– Fresh cilantro leaves (for garnish)
– **Instructions**:
1. **Marinate the Chicken**: In a bowl, combine diced chicken and buttermilk. Cover and refrigerate for at least 1 hour (or overnight for better flavor).
2. **Prepare the Poblano Peppers**: Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for about 20-25 minutes or until the skin is blistered and charred. Remove from the oven and let cool. Once cool, peel off the skin and slice into strips.
3. **Make the Salsa**: In a bowl, combine diced avocado, jalapeño, red onion, lime juice, salt, and cilantro. Gently toss to combine and set aside.
4. **Prepare the Chicken Coating**: In a shallow dish, combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Remove the marinated chicken from the buttermilk, allowing excess to drip off, and dredge in the flour mixture until fully coated.
5. **Fry the Chicken**: Heat oil in a large skillet over medium-high heat. Once hot, add the coated chicken pieces in batches, frying until golden brown and cooked through, about 5-7 minutes per batch. Remove and drain on paper towels.
6. **Warm the Tortillas**: In a dry skillet, warm the corn tortillas over low heat until pliable.
7. **Assemble the Tacos**: Place a few pieces of crispy chicken on each tortilla, add roasted poblano strips, and top with the avocado-jalapeño salsa.
8. **Serve**: Garnish with fresh cilantro leaves and lime wedges on the side. Enjoy your Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa!
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless thighs keep this dish juicy and flavorful. If you’re looking for a lighter option, skinless chicken breasts work well, though they can be drier. Don’t be afraid to substitute with tofu or jackfruit if you’re plant-based!
Poblano Peppers: These peppers add a mild heat and great flavor. If you can’t find them, you could use green bell peppers for a sweeter touch or jalapeños for more heat. Just remove the seeds to control spice levels!
Cilantro: Fresh cilantro is a key herb for garnish. If you’re not a fan, parsley is a good alternative, or you could simply leave it out for a milder finish.
Avocados: Ripe avocados give that creamy texture. If they aren’t available, mashed avocado or even a dollop of Greek yogurt can provide creaminess, but the flavor will differ.
How Do I Ensure My Chicken is Cooked Perfectly?
Getting your chicken just right is crucial for delicious tacos. First off, marinate the chicken to infuse flavor. You can let it sit for at least 30 minutes, but overnight makes a world of difference!
- Preheat your grill or skillet properly to avoid steaming the chicken. A hot surface will help achieve that crispy, golden crust.
- Cook the chicken for about 6-8 minutes on each side. It should have a nice sear for flavor.
- Use a meat thermometer to check if it’s cooked through; you want it to reach 165°F for safety.
- Letting the chicken rest for a few minutes post-cooking keeps it moist when you slice it.
What’s the Best Way to Prepare My Avocado-Jalapeño Salsa?
Making the salsa is straightforward but requires the right balance. Start with ripe avocados to ensure creaminess. If you like it spicier, add more jalapeño! Here’s how to make it:
- In a blender or food processor, add the avocados, jalapeño (seeds removed), lime juice, and cilantro.
- Blend until smooth. Taste and add salt to suit your preference.
- If it’s too thick, you can add a splash of water or more lime juice for a smoother consistency.
How to Make Crispy Poblano Chicken Tacos With Avocado-Jalapeño Salsa
Ingredients You’ll Need:
For the Chicken:
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 2 large poblano peppers, sliced
- 8 corn tortillas
- Fresh cilantro, for garnish
- 1 cup diced onion, for garnish
For the Avocado-Jalapeño Salsa:
- 2 ripe avocados, pitted and peeled
- 1 jalapeño, seeded (adjust for spice level)
- 1 lime, juiced
- 1/4 cup fresh cilantro
- Salt, to taste
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of prep time and about 15-20 minutes of cooking time. If you choose to marinate the chicken overnight, that would add to the flavor, but it’s not necessary. Overall, you can have these tasty tacos ready in about 30-35 minutes!
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by mixing together the olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper in a bowl. Once well combined, add the chicken thighs and make sure they are nicely coated with the spice mixture. Cover the bowl and let it marinate for at least 30 minutes, or even overnight in the refrigerator for more flavor!
2. Cook the Chicken:
Preheat your grill or a skillet over medium-high heat. Add the marinated chicken thighs and cook them for about 6-8 minutes on each side, until they are fully cooked and crispy on the outside. Once cooked, take them off the heat and let them rest for a few minutes before slicing them into bite-sized pieces.
3. Sauté the Poblano Peppers:
Using the same skillet (add more oil if necessary), toss in the sliced poblano peppers. Sauté them for about 4-5 minutes, stirring occasionally, until they are soft and slightly charred. This adds a beautiful flavor to your tacos!
4. Prepare the Avocado-Jalapeño Salsa:
In a blender or food processor, combine the ripe avocados, jalapeño, lime juice, cilantro, and a pinch of salt. Blend until the mixture is smooth and creamy. Taste and adjust the seasoning if needed, then set it aside.
5. Warm the Tortillas:
Take your corn tortillas and heat them on a skillet for about 30 seconds on each side until they are warm and pliable. This makes them much easier to fold and eat!
6. Assemble the Tacos:
Now it’s time to build your tacos! On each tortilla, place a generous amount of the sliced chicken, followed by some sautéed poblano peppers. Finally, top each taco with a spoonful of the avocado-jalapeño salsa, some diced onions, and a sprinkle of fresh cilantro for a burst of flavor.
7. Serve and Enjoy:
Serve your tacos warm with lime wedges on the side for that extra zesty kick. Now dig in and enjoy these amazing crispy poblano chicken tacos!
Can I Use Chicken Breasts Instead of Thighs?
Yes, chicken breasts can be used, but they may require a slightly shorter cooking time as they cook faster than thighs. Make sure to adjust the cooking time to avoid drying them out. You can also add a bit of moisture, like chicken broth, during cooking to keep them juicy!
How to Adjust Spice Level in the Avocado-Jalapeño Salsa?
If you prefer a milder salsa, simply use less jalapeño or seed the jalapeño thoroughly before blending. Alternatively, you can add a bit of diced bell pepper for color and sweetness without extra heat.
What Can I Substitute for Corn Tortillas?
Flour tortillas are a great alternative if you prefer them. You can also try lettuce wraps for a low-carb option, or even gluten-free tortillas if you have dietary restrictions!
How to Store Leftover Tacos?
Store the components separately in airtight containers: chicken and peppers together, salsa in another container, and tortillas wrapped tightly in plastic wrap. They can be refrigerated for 2-3 days. When ready to eat, reheat the chicken and peppers, warm the tortillas, and assemble your tacos fresh!
