30 minutes
Tasty and easy-to-make soft tacos filled with roasted poblano chiles, sautéed onions, and seasoned chicken, served with a splash of lime and your choice of salsa or guacamole.
Poblano Chiles, roasted, peeled, seeded, sliced
each
Vegetable Oil, divided
tablespoons
White Onion, sliced 1/4 inch thick
each
to taste
Boneless Skinless Chicken Breast Halves, seasoned, cooked, sliced
0 lb
to taste
tablespoons
Garlic Clove, finely chopped or crushed
each
Corn Tortillas, warm
each
Roasted Tomatillo Salsa
cups
1. Roast and Steam Poblano Chiles
Roast the poblano chiles until charred and blistered, then transfer them to a bowl and cover with a kitchen towel to steam.
2. Cook Onions
Heat 1 tablespoon of oil in a large skillet, add the sliced onion and a pinch of salt, and cook until the onion is soft and translucent.
3. Prepare Chiles
Peel the skins off the steamed chiles, remove the seeds, and slice them. Then add the sliced chiles to the skillet with the cooked onions.
4. Cook Chicken
Season the chicken breasts with salt and pepper, cook in the skillet with the remaining oil until browned and cooked through, then add lime juice and garlic before slicing the chicken.
5. Assemble Tacos
Combine the sliced chicken with the onion and poblano mixture in a serving bowl, adjust salt if necessary, then fill each corn tortilla with the chicken mixture and top with salsa or guacamole.
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