There’s something undeniably magical about taco night. Maybe it’s the vibrant colors, the mouthwatering aromas wafting through the kitchen, or the excitement of building your own perfect bite. For me, making Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa is a joyful, delicious ritual that never fails to brighten my week. It reminds me of warm summer nights spent on the patio with friends, laughter echoing under the stars, and of course, the crunch of a perfectly crisp taco shell! Can you feel that vibe? Let’s bring it into your kitchen!

Why You’ll Love This Recipe

• Perfect for a quick weeknight dinner – ready in just 30 minutes!
• Budget-friendly ingredients that pack a flavorful punch.
• Heirloom flavors that evoke the comfort and warmth of Mexican cooking.
• Customizable toppings mean you’ll never get bored!

Ingredients

Here’s what you’ll need for your Crispy Poblano Chicken Tacos:

• 1 lb chicken breast, cut into bite-sized pieces
• 2 medium poblanos, diced
• 1 cup breadcrumbs (panko works great for extra crunch!)
• ½ cup all-purpose flour
• 2 large eggs, beaten
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• Oil for frying

For the Avocado-Jalapeño Salsa:

• 2 ripe avocados
• 1 small jalapeño, seeds removed and finely chopped
• ½ small red onion, finely diced
• Juice of 1 lime
• Salt and pepper to taste

Note: Fresh garlic adds more punch than powdered, and feel free to swap in your favorite hot pepper for the jalapeño if you like a kick!

Step-by-Step Instructions

1. Prepare the Chicken: In a bowl, season the chicken pieces with salt, pepper, garlic powder, cumin, and smoked paprika. Once they’re well coated, set them aside to rest for about 10 minutes. This allows all those lovely flavors to mingle.
2. Set Up a Breading Station: In one bowl, place the flour; in another, the beaten eggs; and in a third, the breadcrumbs. This makes the breading process a breeze!
3. Bread the Chicken: Take each seasoned chicken piece, dip it first into the flour, then into the egg, and finally roll it in the breadcrumbs until completely coated. You want those delicious nuggets to be pretty well-encrusted! Lay them out on a baking sheet while you repeat with the rest.
4. Fry the Chicken: In a large skillet, heat about ½ inch of oil over medium-high heat. Once hot (you can test by dropping in a breadcrumb; it should sizzle), carefully add the chicken pieces in batches to avoid crowding. Fry for about 3-4 minutes on each side until they’re golden and crispy. Remove and let drain on paper towels to absorb excess oil.
5. Cook the Poblano Peppers: In the same skillet, add the diced poblanos and cook until softened, about 5 minutes. This just intensifies their flavor and brings a delightful smokiness to the dish!
6. Combine: Toss the crispy chicken pieces with the sautéed poblano peppers right in the skillet, allowing each bite to soak up all that deliciousness!
7. Warm the Tortillas: In a separate dry pan, briefly warm the corn tortillas just until pliable, about 15-20 seconds on each side. This step makes them easier to fold without cracking.
8. Make the Salsa: In a bowl, mash the avocados and then fold in the jalapeño, red onion, lime juice, salt, and pepper. Taste and adjust seasoning as you like! You want a little bit of heat and a whole lot of freshness.

Pro Tips & Variations

Now, let’s have some fun! Here are a few ideas to customize your Crispy Poblano Chicken Tacos:

• Herbed Chicken: Add fresh herbs like cilantro or oregano to your chicken mixture for an extra layer of flavor.
• Fat-Free Swap: You can bake the chicken instead of frying if you want to cut down on oil. Just coat the chicken pieces, place them on a baking sheet lined with parchment paper, and bake at 425°F (220°C) for about 20 minutes, flipping halfway through!
• Spice Level: Adjust the heat! If you like it spicy, keep some seeds in the jalapeño, or add diced serrano peppers for more heat.

Most importantly, have fun with it! Use your favorite toppings: a dollop of sour cream, shredded lettuce, crumbled feta, or a sprinkle of fresh lime juice — whatever makes your taste buds dance.

Serving Suggestions

These tacos are perfect on their own, but if you’re feeling a little fancy, serve them with a side of Mexican street corn or a light salad with a citrus vinaigrette. And don’t forget a nice chilled beverage, perhaps a refreshing homemade horchata or your favorite cerveza.

The beauty of taco night is that there’s room for creativity, and each taco can be a little taste adventure!

Storage Tips

If you happen to have leftovers (which is rare in my house!), here’s how to store them:

• Refrigeration: Store any leftover chicken and poblano mixture in an airtight container in the fridge for up to 3 days. To keep the tortillas fresh, wrap them in foil or place them in a zip-top bag.
• Freezing: You can freeze the cooked chicken and poblano mix in a freezer-safe container for up to 2 months. Just be sure to let it cool completely before freezing!
• Reheating: For the best results, reheat the chicken and poblano in a skillet over medium heat to regain some crispiness. Warm the tortillas briefly in a dry skillet or the microwave before serving.

FAQs

Can I use grilled chicken instead of fried?

Absolutely! Grilled chicken will add a wonderful smoky flavor. Just season it the same way and grill until cooked through. It’s a fantastic lighter option!

What if I can’t find poblanos?

You can substitute them with bell peppers for a milder flavor or even toss in some anaheim peppers for a bit of heat. Whatever you can find works well!

Can I make the salsa in advance?

Yes, you can. Just keep in mind that the avocado may brown slightly, so try to make it 1-2 hours before serving if possible, or add a bit more lime juice to help preserve its vibrant color.

How do I make these tacos vegan?

Great question! Swap the chicken for chickpeas or tofu and follow the same coating and frying method. For the salsa, you can skip the avocado and use diced mango or pineapple for a refreshing twist!

Conclusion

And there you have it, my dear friends! Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa ready for you to delve into. I hope you enjoyed making this delightful dish as much as I do. Taco nights are meant for laughter, good company, and a whole lot of flavor. If you try this recipe, please let me know how it turned out for you and what fun twists you added! Happy cooking!

Irresistible Crispy Poblano Chicken Tacos AvocadoJal Salsa

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• Author: mery
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Enjoy crunchy Poblano chicken tacos paired with zesty avocadojalapeo salsa for a flavorful twist on your favorite dish Perfect for taco night 155 chars

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Ingredients

Scale 1x2x3x

1 lb chicken breast, cut into bite-sized pieces

2 medium poblanos, diced

1 cup breadcrumbs (panko works great for extra crunch!)

½ cup all-purpose flour

2 large eggs, beaten

1 teaspoon garlic powder

1 teaspoon cumin

½ teaspoon smoked paprika

Salt and pepper to taste

8 small corn tortillas

Oil for frying

2 ripe avocados

1 small jalapeño, seeds removed and finely chopped

½ small red onion, finely diced

Juice of 1 lime

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Instructions

In a bowl, season the chicken pieces with salt, pepper, garlic powder, cumin, and smoked paprika. Set aside to rest for about 10 minutes.

Set up a breading station with flour, beaten eggs, and breadcrumbs.

Dip each chicken piece into flour, then egg, and finally breadcrumbs until coated. Lay them out on a baking sheet.

In a large skillet, heat about ½ inch of oil over medium-high heat. Fry chicken pieces in batches for about 3-4 minutes on each side until golden and crispy.

In the same skillet, add diced poblanos and cook until softened, about 5 minutes.

Toss the crispy chicken pieces with the sautéed poblano peppers in the skillet.

Warm the corn tortillas in a separate dry pan until pliable.

In a bowl, mash the avocados and fold in jalapeño, red onion, lime juice, salt, and pepper.

• Prep Time: 10 minutes
• minutes: 10
• Cook Time: 20 minutes
• Category: Dinner
• Cuisine: Mexican

Nutrition

• Calories: 350 calories
• Sugar: 2 grams
• Fat: 20 grams
• Saturated Fat: 20 grams
• Carbohydrates: 30 grams
• Fiber: 5 grams
• Protein: 25 grams