Charred poblano peppers are the star of these tacos made with shredded chicken and topped with queso fresco cheese.
Prep Time15 minutesminutes
Cook Time30 minutesminutes
Total Time45 minutesminutes
Yield 4servings
4.56 from 9 votes
Ingredients
3largepoblano peppers
1/2bunchfresh cilantrochopped
2limesjuiced
1/4cupolive oil
1Tbspground coriander
1Tbspground cumin
2tspgarlic powder
2tsponion powder
1tspdried oregano
1lbboneless, skinless chicken breast
12smallcorn or flour tortillas
Instructions
Preheat oven to 500° F. Place peppers on baking sheet and bake on top rack for 20-30 minutes, turning 1/2 way through, until peppers are charred**
Remove from oven and cover with foil for about 10 minutes to let the steam soften the skin and peppers. Once peppers are cool enough to handle, peel off skins, seed, and slice.
While peppers are in oven, whisk together in medium bowl the chopped cilantro, lime juice, olive oil, coriander, cumin, garlic, onion, and oregano. Season with salt and pepper.
Heat large skillet over medium-high heat. Season chicken with salt and pepper and add half of dressing mixture.
Place chicken in skillet and cook, 8-10 minutes per side, or until chicken is cooked through. Remove from skillet to clean plate and shred with two forks (or using electric beaters).
Drizzle remaining dressing over shredded chicken and stir to coat.
Assemble tacos by adding chicken and poblanos to tortilla shells the topping with queso fresco cheese (or cheese of choice) and any other toppings desired.
Notes
** can also char chilies over open flame on gas stove or grill.