Description
Crispy Poblano Chicken Tacos combine crispy fried chicken with smoky roasted poblano peppers for a vibrant, flavor-packed taco experience. With fresh toppings and a perfect balance of textures, these tacos are a crowd-pleaser for any occasion.
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)
Instructions
- For the chicken: Season chicken with salt and pepper. In one bowl, combine flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper. In another bowl, whisk eggs and buttermilk. Dip chicken in the egg mixture, then coat in the flour mixture. Heat oil in a skillet over medium-high heat and fry chicken for 4–5 minutes per side until golden and crispy. Remove and drain on paper towels.
- For the poblano peppers: Preheat broiler or grill. Roast the poblanos until the skin is charred (about 5–7 minutes per side). Place in a bowl and cover with a towel for 5 minutes to steam. Peel the skin off, remove seeds, and slice into strips. Season with olive oil, salt, and pepper.
- Assemble tacos: Warm tortillas, slice the crispy chicken into strips, and place a few pieces on each tortilla. Top with roasted poblano strips, shredded lettuce or cabbage, diced onions, and fresh cilantro. Finish with a squeeze of lime juice and optional sour cream, guacamole, or salsa.
Notes
- For extra flavor, add sliced avocado or pickled jalapeños.
- Use grilled shrimp or grilled vegetables for a lighter, vegetarian version.
- Spice things up by adding chipotle sauce or cayenne pepper to the chicken breading.
- For a gluten-free option, substitute with gluten-free flour and serve with corn tortillas.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Main Dish
- Method: Frying, Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg
