Chicken Soft Tacos with Fresh Tomatillo Salsa

Course: Main Course
Cuisine: Mexican
Keyword: chicken, poblano, soft tacos, tacos
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4
Calories: 303kcal
Author: Rick Bayless
These soft tacos are fresh and light and totally addictive.
Print Recipe


For tacos

  • 3 medium-large poblano peppers
  • 3 tablespoons olive oil divided
  • 1 large white onion
  • 1 lb boneless skinless chicken breasts, sliced crosswise into 1/4 inch slices
  • 2 cloves garlic
  • 1 lime zested and juiced
  • flour tortillas

Additional optional garnish

  • fresh tomatillo salsa recipe on this site
  • tomato salsa
  • cilantro
  • lime wedges
  • queso fresco


  • Prepare peppers and onions.
  • Blacken poblano peppers. If you have a gas stove or grill, place peppers directly over the gas and cook until skin is black and blistered all over. Otherwise, cook peppers in a 375 degree oven for 25 minutes, until skin is blackened and flesh is softened. Place hot peppers in a brown paper lunch back and fold the top over tightly to steam the peppers. Set aside.
  • Heat oven to 200 degrees. Place a piece of foil over a baking sheet and spray with vegetable spray.
  • Add oil to a medium skillet, saute onions over medium high heat until crisp tender. Transfer to the prepared baking sheet.
  • Remove poblanos from paper bag and rub the blackened skins from the flesh. Remove the stem and seeds and slice into long strips about 1/4" wide. Add poblanos to onions and place in oven to keep warm.

For chicken

  • Heat remaining two tablespoons olive oil in the skillet over medium high heat. Add chicken and let cook for 2 minutes or so without stirring, until one side of the chicken releases from the pan. Flip chicken pieces to opposite side to brown 1-2 minutes. Add garlic, lime zest and juice. Stir to coat chicken in garlic and lime. If needed, add salt and pepper to taste.
  • Warm flour tortillas in oven by wrapping them in aluminum foil, or if you prefer a little char on your tortillas, Heat a skillet over medium high heat and lay tortilla directly onto the pan. Using tongs to flip the tortilla every 15-30 seconds until crisped to desired doneness.
  • To serve: Place a few strips of chicken in a tortilla. Top with onions and poblano peppers, tomatillo salsa, tomato salsa, queso fresco, cilantro leaves and a squeeze of lime.


Calories: 303kcal | Carbohydrates: 12g | Protein: 27g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 71mg | Sodium: 60mg | Potassium: 810mg | Fiber: 3g | Sugar: 6g | Vitamin A: 300IU | Vitamin C: 26.9mg | Calcium: 30mg | Iron: 1.5mg