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    Green Chile Chicken Soft Tacos

    clock-icon30 minutes
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    Pixicook editorial team

    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.

    Ingredients for Green Chile Chicken Soft Tacos

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Poblano Chiles, roasted, peeled, seeded, sliced

    each

    Substitute chevron-down

    Vegetable Oil, divided

    tablespoons

    Substitute chevron-down

    White Onion, sliced 1/4 inch thick

    each

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Boneless Skinless Chicken Breast Halves, seasoned, cooked, sliced

    0 lb

    Substitute chevron-down

    Ground Black Pepper

    to taste

    Substitute chevron-down

    Fresh Lime Juice

    tablespoons

    Substitute chevron-down

    Garlic Clove, finely chopped or crushed

    each

    Substitute chevron-down

    Corn Tortillas, warm

    each

    Substitute chevron-down

    Roasted Tomatillo Salsa

    cups

    Substitute chevron-down

    How to Make Green Chile Chicken Soft Tacos

    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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