Name: Crispy Poblano Chicken Tacos
Prep time: 15 min
Cook time: PT-487487H39M13S
Total time: 40 min
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken thighs or breasts; 1/2 cup flour; 2 tbsp cornstarch; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; Salt and pepper, to taste; 2 eggs; 1/2 cup buttermilk (or regular milk with lemon juice); Vegetable oil (for frying); 2 large poblano peppers; Olive oil, for roasting poblano peppers; Soft corn or flour tortillas; Shredded lettuce or cabbage; Diced onions; Fresh cilantro; Lime wedges; Sour cream, guacamole, or salsa (optional)

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Crispy Poblano Chicken Tacos are a delicious and vibrant take on traditional tacos, with perfectly seasoned, crispy chicken paired with the smoky, slightly spicy flavor of roasted poblano peppers. Topped with fresh toppings and wrapped in soft tortillas, these tacos deliver a perfect balance of flavors and textures—crunchy, juicy, and full of heat!

Why You’ll Love This Recipe

Flavor-packed with the smoky heat of poblano peppers and crispy chicken.
Quick and easy to make—perfect for weeknight dinners.
Versatile—customize with your favorite toppings or salsas.
Crispy and satisfying, but lighter than traditional fried chicken tacos.
A crowd-pleaser for taco nights or casual gatherings.

Crispy Poblano Chicken Tacos

Ingredients

For the crispy chicken:

Boneless, skinless chicken thighs or breasts
Flour
Cornstarch (for extra crispiness)
Garlic powder
Onion powder
Paprika
Salt and pepper
Eggs
Buttermilk (or regular milk with a splash of lemon juice)
Vegetable oil (for frying)

For the poblano peppers:

2 large poblano peppers
Olive oil
Salt and pepper

For assembling the tacos:

Soft corn or flour tortillas
Shredded lettuce or cabbage
Diced onions
Fresh cilantro
Lime wedges
Sour cream, guacamole, or salsa (optional)

Directions

For the crispy chicken:

In a bowl, combine flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.
In a separate bowl, whisk together the eggs and buttermilk.
Dip chicken pieces into the egg mixture, then dredge them in the flour mixture, pressing lightly to ensure the coating sticks.
Heat oil in a skillet over medium-high heat. Once hot, add the chicken and fry for 4–5 minutes per side, or until golden brown and crispy.
Remove from the skillet and set aside on a paper towel-lined plate to drain excess oil.

For the poblano peppers:

Preheat your broiler or grill.
Place the poblano peppers on a baking sheet or directly on the grill. Roast until the skin is charred and blistered, about 5–7 minutes per side.
Remove from heat, place in a bowl, and cover with a kitchen towel to let them steam for 5 minutes.
Peel off the skin, remove the seeds, and slice into strips. Season with a little olive oil, salt, and pepper.

Assembling the tacos:

Warm the tortillas in a dry skillet or microwave until soft and pliable.
Slice the crispy chicken into strips or bite-sized pieces.
Place a few pieces of crispy chicken on each tortilla, followed by strips of roasted poblano peppers.
Top with shredded lettuce or cabbage, diced onions, and fresh cilantro.
Finish with a squeeze of lime juice and optional toppings like sour cream, guacamole, or salsa.

Servings and timing

This recipe serves 4 and takes about 15 minutes of prep time plus 20–25 minutes of cooking.

Variations

Add sliced avocado or pickled jalapeños for extra flavor and texture.
Swap the chicken for grilled shrimp or grilled vegetables for a lighter, vegetarian option.
Use a spicy chipotle sauce or a creamy avocado dressing to add even more flavor.
Make it spicier by adding more chili powder or cayenne pepper to the chicken seasoning.

Storage/Reheating

The crispy chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to regain crispiness. The roasted poblano peppers can be stored separately in the fridge for 2–3 days.

FAQs

Can I make the chicken in advance?

Yes, you can make the chicken ahead of time and reheat it in the oven to keep it crispy.

What if I don’t have a grill or broiler for the poblanos?

You can roast the poblanos in a skillet or under a gas burner on the stovetop, turning them until charred.

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs tend to stay juicier and more tender. If using breasts, be careful not to overcook them.

How can I make these tacos gluten-free?

Use gluten-free flour for the chicken breading, and serve with corn tortillas instead of flour.

Can I make the chicken in the air fryer?

Yes, cook the chicken in the air fryer at 400°F (200°C) for about 12–15 minutes, flipping halfway through.

Can I make these tacos ahead of time?

You can prep the chicken and poblano peppers in advance and store them separately. Assemble the tacos fresh just before serving to keep everything crisp.

Conclusion

Crispy Poblano Chicken Tacos are a flavorful and satisfying taco option with crispy chicken, smoky poblano peppers, and vibrant toppings. With their balance of textures and flavors, they’re perfect for a fun taco night or a casual dinner. Whether you stick to the classic toppings or get creative with extra salsas and garnishes, these tacos are sure to be a hit.

Chef MARTHA

Crispy Poblano Chicken Tacos

Why You’ll Love This Recipe

Ingredients