Crispy Chicken Tacos with Poblano Strips

Brenda Villagomez
Crispy tacos are always a great option to include in your weekly menu, therefore, we recommend preparing these crispy chicken tacos with poblano pepper strips, as this ingredient will give an extra touch of flavor to this dish.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 3 tablespoons vegetable oil
  • 1/2 cups onion, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 1/2 cups tomato, in small cubes
  • 1 cup chicken, cooked, shredded
  • 1 cup Poblano chile strips
  • salt
  • pepper
  • 16 corn tortillas, warm
  • vegetable oil, for frying
  • 1/2 cups sour cream, for serving
  • 2 cups lettuce, in strips, for serving
  • 1/4 cups queso fresco, crumbled, for serving
  • guacamole, for serving
Preparation
30 mins
18 mins
Low
  • Sauté the onion and garlic in a skillet with enough hot vegetable oil until they become translucent. Then add the tomato and chicken, cooking over medium heat until the juices from the vegetables begin to evaporate. Then add the poblano pepper strips and season with salt and pepper; cook for 4 more minutes. Remove from heat and let cool slightly.
  • Assemble your tacos: Place a little of the mixture on a corn tortilla and roll it up. If necessary, refrigerate the tacos so that the tortilla doesn’t come undone.
  • Fry the tacos in hot vegetable oil, stirring constantly to brown the tortilla evenly. Drain on paper towels.
  • Serve the tacos on a platter, accompanied with sour cream to taste, lettuce, fresh cheese, and guacamole.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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