Description
These Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa offer a flavorful and satisfying Mexican-inspired meal. Tender chicken strips marinated in buttermilk, then coated in a spicy cornflake crust and pan-fried to golden perfection, are paired with smoky roasted poblano peppers and a creamy, zesty avocado-jalapeño salsa. Topped with crisp cabbage, crumbly cotija cheese, fresh cilantro, and a squeeze of lime, these tacos deliver a delicious combination of textures and vibrant flavors perfect for taco night or any casual gathering.
Ingredients
Scale
For the Chicken
- 1 pound boneless, skinless chicken breasts or thighs, cut into strips
- 1 poblano pepper, roasted, peeled, and sliced
- ½ cup buttermilk
- 1 cup crushed cornflakes or panko breadcrumbs
- ½ cup all-purpose flour
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- Salt and pepper, to taste
- Oil for pan-frying
For the Avocado-Jalapeño Salsa
- 1 ripe avocado
- 1 jalapeño, seeded for less heat
- 1 clove garlic
- 2 tablespoons lime juice
- 2 tablespoons Greek yogurt or sour cream
- 2 tablespoons chopped cilantro
- Salt, to taste
- 2–4 tablespoons water, to thin
For Assembling
- 8 small corn or flour tortillas, warmed
- Shredded cabbage or lettuce
- Crumbled cotija or feta cheese
- Extra cilantro, for garnish
- Lime wedges, for serving
Instructions
- Prepare the chicken: In a bowl, marinate the chicken strips in buttermilk for 20 to 30 minutes to tenderize and add moisture. Meanwhile, in another bowl, combine crushed cornflakes or panko breadcrumbs, all-purpose flour, chili powder, garlic powder, cumin, salt, and pepper to create the flavorful coating.
- Coat the chicken: Remove the chicken from the buttermilk, allowing excess to drip off, then thoroughly coat each strip with the breadcrumb mixture to ensure a crispy crust.
- Cook the chicken: Heat a thin layer of oil in a skillet over medium heat. Fry the chicken strips in batches for about 3 to 4 minutes per side until they are golden brown and crispy. Drain cooked chicken strips on paper towels to remove excess oil.
- Make the avocado-jalapeño salsa: In a blender or food processor, combine the ripe avocado, seeded jalapeño, garlic, lime juice, Greek yogurt or sour cream, chopped cilantro, and a pinch of salt. Blend until smooth, adding water one tablespoon at a time until you reach the desired salsa consistency.
- Assemble the tacos: Warm the tortillas, then layer each with crispy chicken strips and roasted poblano slices. Top with shredded cabbage or lettuce, a generous spoonful of avocado-jalapeño salsa, crumbled cotija or feta cheese, and fresh cilantro. Serve immediately with lime wedges on the side for squeezing over.
Notes
- To roast the poblano pepper, char it under a broiler or directly over a gas flame until the skin is blackened and blistered; then peel off the skin and slice.
- If you prefer a spicier salsa, substitute serrano pepper for the jalapeño.
- Use either corn or flour tortillas according to preference or dietary needs.
- The chicken can be marinated longer for extra tenderness, up to 1 hour.
- For a gluten-free option, use gluten-free cornflakes or panko breadcrumbs and ensure flour substitute is suitable.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-Inspired
