Taco night is always a hit. Our family loves tacos. Tacos are always just good in concept. But sometimes doing the standard ones get boring, so I like to make a version that has a different combination of toppings and ingredients. Poblanos are a pepper and they are not hard to come by at an average grocery store. To make these tacos a little special they have some mexi chicken topped with an INCREDIBLY PLEASING roasted poblano and other vegetables salsa.
Warm salsa is a pretty delicious experience that you may want to consider trying at some point. We put this salsa all over the tacos and of course couldn’t stop dipping a bunch of chips in it too.
Make a double batch and you will definitely find uses and consumers for it.
Roasted Poblano Salsa Chicken Tacos
Serves four
1 pound boneless, skinless chicken breasts
2 tablespoons mexican seasoning
3 poblano peppers
1 jalapeno
1/2 red onion, plus additional slices
2 roma tomatoes
5 cloves garlic
Olive oil
1/4 cup cilantro
3 tablespoons lime juice
1 tablespoon honey
1 teaspoon salt
8 tortillas
Cotija cheese
Preheat oven to 450 degrees. Season chicken with mexican seasoning and arrange in a 9×13 baking dish. Roast for 40 minutes. Shred chicken and toss with a few squirts of fresh lime.
Arrange poblanos, jalapeno, red onion, tomato, and garlic on a lined baking sheet. Drizzle with olive oil. Broil for 7 minutes. Remove stems and place ingredients in blender with cilantro, lime juice, honey, and salt. Blend until smooth.
Assemble tacos with tortillas, chicken, roasted salsa, cotija, and additional sliced red onion.
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons mexican seasoning
- 3 poblano peppers
- 1 jalapeno
- ½ red onion, plus additional slices
- 2 roma tomatoes
- 5 cloves garlic
- Olive oil
- ¼ cup cilantro
- 3 tablespoons lime juice
- 1 tablespoon honey
- 1 teaspoon salt
- 8 tortillas
- Cotija cheese
- Preheat oven to 450 degrees. Season chicken with mexican seasoning and arrange in a 9x13 baking dish. Roast for 40 minutes. Shred chicken and toss with a few squirts of fresh lime.
- Arrange poblanos, jalapeno, red onion, tomato, and garlic on a lined baking sheet. Drizzle with olive oil. Broil for 7 minutes. Remove stems and place ingredients in blender with cilantro, lime juice, honey, and salt. Blend until smooth.
- Assemble tacos with tortillas, chicken, roasted salsa, cotija, and additional sliced red onion.
