These soft tacos are fresh and light and totally addictive.
Course Main Course
Keyword chicken, poblano, soft tacos, tacos
Prep Time 25minutes
Cook Time 20minutes
Total Time 45minutes
Author Rick Bayless
1lbbonelessskinless chicken breasts, sliced crosswise into 1/4 inch slices
1limezested and juiced
Additional optional garnish
fresh tomatillo salsarecipe on this site
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.
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.