Crispy Poblano Chicken Tacos

These crispy poblano chicken tacos are crunchy, smoky, and packed with flavor. I love how the roasted poblano peppers add a mild heat and earthiness that pairs perfectly with the juicy chicken and crispy tortilla shells. It’s a taco night upgrade I keep coming back to.

Why You’ll Love This Recipe

I love this recipe because it combines crispy textures with bold, fresh flavors. The chicken stays tender while the poblanos bring just enough flavor without being overwhelming. I also like that I can top these tacos with whatever I have on hand—like salsa, avocado, or queso fresco—so they never get boring.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound boneless, skinless chicken breast, cut into strips

• 2 poblano peppers, roasted, peeled, and sliced

• 1 teaspoon chili powder

• 1/2 teaspoon cumin

• 1/2 teaspoon garlic powder

• 1/2 teaspoon smoked paprika

• Salt and pepper to taste

• 2 tablespoons olive oil

• 8 small corn or flour tortillas

• 1 cup shredded lettuce

• 1/2 cup diced tomatoes

• 1/2 cup shredded cheese (cheddar, Monterey Jack, or queso fresco)

• 1/4 cup sour cream or Mexican crema

• Lime wedges, for serving

Directions

1. I start by roasting the poblano peppers over an open flame or under the broiler until charred. I place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Then I peel off the skins, remove the seeds, and slice them into strips.

2. In a bowl, I season the chicken with chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.

3. I heat olive oil in a skillet over medium-high heat and cook the chicken until golden brown and cooked through, about 6–8 minutes.

4. I add the roasted poblano strips to the skillet and toss them with the chicken for another 2 minutes.

5. For the tortillas, I either warm them in a skillet until crisp or lightly fry them in oil for extra crunch.

6. To assemble, I fill each tortilla with chicken and poblano mixture, then top with lettuce, tomatoes, cheese, and a drizzle of sour cream.

7. I serve with lime wedges on the side.

Servings and timing

This recipe makes about 4 servings (2 tacos each). It usually takes me 15 minutes to prep and about 20 minutes to cook, so dinner is ready in 35 minutes.

Variations

Sometimes I add sautéed onions and bell peppers for more veggies. I also like swapping sour cream for chipotle mayo when I want smoky heat. If I want a healthier version, I bake the tortillas into taco shells instead of frying them. For a fun twist, I sometimes make these with shredded rotisserie chicken for a quicker option.

Storage/Reheating

I store leftover chicken and poblanos in an airtight container in the fridge for up to 3 days. When reheating, I warm them in a skillet to keep the flavor fresh. I keep tortillas separate and crisp them up right before serving so they don’t get soggy.

FAQs

How spicy are poblano peppers?

Poblanos are mild and smoky with just a touch of heat, making them perfect for tacos without being too spicy.

Can I use chicken thighs instead of chicken breast?

Yes, I often use thighs because they stay juicier and more flavorful.

What toppings go best with these tacos?

I like shredded cheese, lettuce, avocado, salsa, crema, or pickled onions for extra flavor and crunch.

Can I make this recipe ahead of time?

Yes, I can prep the chicken and poblanos in advance, then reheat and assemble when ready to serve.

Can I grill the chicken instead of cooking it in a skillet?

Yes, grilling adds a smoky flavor that pairs really well with the roasted poblanos.

Conclusion

These crispy poblano chicken tacos are a flavorful twist on taco night that I love making again and again. They’re quick, versatile, and always a hit at the table. The combination of juicy chicken, roasted poblanos, and crunchy tortillas makes them an unforgettable meal.