Name: Crispy Chicken Tacos with Poblano Strips
Prep time: 48 min
Cook time: 18 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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.