Smoky Poblano Chicken Tacos with Avocado Lime Crema
These Smoky Poblano Chicken Tacos with Avocado Lime Crema bring bold, warm-weather flavors to your table in under 45 minutes. Juicy chicken thighs are marinated in a smoky blend of chipotle, cumin, and lime, then seared and tucked into warm tortillas with roasted poblano strips. The star of the show? A velvety avocado lime crema that adds a cool contrast to the spice. Seasonal ingredients like corn, fresh cilantro, and lime make these tacos taste like summer!
Ingredients
1.5 lbs boneless, skinless chicken thighs
2 tbsp olive oil
2 tbsp lime juice (1–2 limes)
1 tbsp chipotle in adobo, minced
1 tsp ground cumin
1 tsp smoked paprika
2 cloves garlic, minced
½ tsp salt
For the Roasted Poblanos:
2 medium poblano peppers
1 tbsp olive oil
Pinch of salt
Avocado Lime Crema:
1 ripe avocado
¼ cup plain Greek yogurt
1 tbsp lime juice
2 tbsp chopped cilantro
1 small garlic clove
Pinch of salt
Assembly:
8 small corn tortillas
½ cup chopped red onion
¼ cup chopped cilantro
Lime wedges, for serving
Instructions
1
Marinate the Chicken
: In a large bowl, mix olive oil, lime juice, chipotle, cumin, paprika, garlic, and salt. Add chicken and toss to coat. Let marinate while prepping the rest (at least 20 minutes).
2
Roast the Poblanos
: Preheat oven to 425°F. Slice poblanos into strips, toss with oil and salt, and roast on a lined baking sheet for 15 minutes until softened and lightly charred.
3
Make the Crema:
In a food processor, blend avocado, yogurt, lime juice, cilantro, garlic, and salt until smooth. Adjust lime and salt to taste.
4
Cook the Chicken
: Heat a large skillet over medium-high. Sear marinated chicken 5–6 minutes per side until cooked through. Rest, then slice.
5
Assemble the Tacos:
Warm tortillas. Fill with sliced chicken, poblano strips, onion, cilantro, and a drizzle of crema. Serve with lime wedges.
Tags:
#AvocadoLimeCrema#ChickenTacos#EasyDinner#FreshFlavors#MexicanFlavors#SummerTacos#TacoTuesdayChefBryanCookingwithchefbryanKUTV
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