ROASTED POBLANO SALSA CHICKEN TACOS

April 1, 2019

Taco night is always a hit. Our family loves tacos. Tacos are 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.

ROASTED POBLANO SALSA CHICKEN TACOS
 
Author:
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Assemble tacos with tortillas, chicken, roasted salsa, cotija, and additional sliced red onion.

 

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Comments

  • Sierra

    This looks so delicious and easy! I can’t wait to make it!

  • Mia

    I’ve been looking for a new recipe for tacos. Trying it this week. Love your website!

    • Rachel Schultz

      Thanks Mia!

  • Found you on Pinterest….can’t wait to try this! :-)

    • Rachel Schultz

      Great! Thanks for writing.

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