Crispy Poblano Chicken Tacos With Avocado

Crispy Poblano Chicken Tacos With Avocado - Spicy, crunchy, and creamy! Dip into the flavor by trying this taco recipe tonight!

Get ready to level up your taco game with these Crispy Poblano Chicken Tacos With Avocado! Sweet, smoky poblanos meet crispy, juicy chicken, all wrapped up in a warm tortilla with a refreshing dollop of creamy avocado salsa.

It’s a flavorful fiesta in every bite!

Ready Time

2 hrs


10 servings


  • 2 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 10 poblano peppers
  • 1/2 cup all-purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup buttermilk
  • Vegetable oil, for frying
  • 10 corn tortillas
  • For the avocado salsa: 5 ripe avocados, diced
  • 1/2 red onion, diced
  • 1 jalapeño pepper, seeded and finely chopped
  • 1/2 lime, juiced
  • 2 cloves garlic, minced
  • Salt, to taste
  • Cilantro leaves, chopped (optional)


Roast the poblanos by placing them on a baking sheet and baking at 400°F (200°C) for about 30-40 minutes, or until the skin is charred and blistered. Remove the peppers from the oven and let them cool down.

Once cool enough to handle, peel off the skin, remove the seeds, and chop the flesh into small pieces.

In a shallow dish, mix together the flour, paprika, cumin, garlic powder, salt, and pepper. Pour the buttermilk into a separate shallow dish.

Dip each piece of chicken into the buttermilk, coating completely, then roll in the flour mixture to coat.

Place the coated chicken on a plate or tray. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat.

When the oil is hot, add a few pieces of the coated chicken to the skillet (don’t overcrowd).

Fry the chicken for about 5-6 minutes on each side, or until golden brown and crispy. Repeat with the remaining chicken pieces.

Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

For the avocado salsa, combine the diced avocado, red onion, jalapeño pepper, lime juice, and garlic in a bowl. Season with salt to taste.

Cover and refrigerate until ready to serve.

Assemble the tacos by placing some of the crispy chicken onto a warmed tortilla, topping with a spoonful of the avocado salsa, and garnishing with chopped cilantro leaves if desired. Serve immediately.


For the best results, use fresh and ripe avocados for the salsa.

If not using immediately, store in an airtight container in the refrigerator for up to 2 days.

Make sure to handle the hot peppers carefully, and avoid touching your face or eyes after handling them.

For extra crispy chicken, pat the coated pieces dry with a paper towel before frying to remove excess moisture.

You can roast the poblanos ahead of time and store them in an airtight container in the refrigerator for up to 2 days.

To make this recipe ahead of time, prepare the chicken and avocado salsa up to a day in advance, then assemble the tacos just before serving.

For an extra kick, add a dash of hot sauce to the avocado salsa.

Don’t overcrowd the skillet when frying the chicken, as this can lower the oil temperature and result in greasy or undercooked chicken.

Nutrional Value

  • Calories: 524
  • Total Fat: 34g
  • Saturated Fat: 6g
  • Cholesterol: 84mg
  • Sodium: 541mg
  • Total Carbohydrates: 25g
  • Dietary Fiber: 4g
  • Sugars: 4g
  • Protein: 37g
Crispy Poblano Chicken Tacos With Avocado
Crispy Poblano Chicken Tacos With Avocado

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