Ingredients
Scale
For the Chicken Filling:
- 2 cups cooked shredded chicken
- 2 poblano peppers
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Tacos:
- 8 small corn tortillas
- 1 1/2 cups shredded Monterey Jack or cheddar cheese
- 2 tbsp vegetable oil
Toppings:
- Shredded lettuce
- Diced tomatoes
- Sliced avocado
- Chopped cilantro
- Lime wedges
- Sour cream or Mexican crema
Instructions
- Roast the poblano peppers over an open flame or under the broiler until charred on all sides.
- Place peppers in a covered bowl for 10 minutes, then peel, remove seeds, and slice into thin strips.
- In a skillet, heat olive oil over medium heat.
- Add shredded chicken, poblano strips, chili powder, cumin, garlic powder, paprika, salt, and pepper.
- Cook for 3–4 minutes, stirring until heated through.
- Warm tortillas until pliable.
- Place chicken mixture and cheese on one half of each tortilla.
- Fold tortillas in half and lightly press.
- Heat vegetable oil in a large skillet over medium heat.
- Cook tacos for 2–3 minutes per side until golden brown and crispy, and the cheese is melted.
- Transfer to a paper towel-lined plate.
- Top with lettuce, tomatoes, avocado, cilantro, and a squeeze of lime.
- Serve immediately with sour cream or crema.
PREP TIME & NUTRITION:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Calories: 420
- Net Carbs: 24g
- Fats: 22g
- Protein: 28g