Description
Deliciously crispy chicken tacos with roasted poblano peppers and a refreshing avocado-jalapeño salsa.
Ingredients
Scale
- 1 lb chicken breasts, cut into strips
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 2 poblano peppers
- 8 corn tortillas
- 1 avocado, diced
- 1 jalapeño, minced
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Marinate chicken in buttermilk for at least 30 minutes.
- Preheat oven to 425°F (220°C).
- Mix flour, garlic powder, onion powder, paprika, salt, and pepper in a bowl.
- Coat marinated chicken in the flour mixture.
- Bake chicken on a greased baking sheet for 20-25 minutes until golden and crispy.
- Roast poblano peppers until charred, then peel and slice.
- In a bowl, combine avocado, jalapeño, lime juice, and seasoning to make the salsa.
- Warm tortillas and fill each with crispy chicken, roasted poblano, and avocado-jalapeño salsa.
- Serve with lime wedges and enjoy!
Notes
For a gluten-free option, use a gluten-free flour blend. You can also make your own buttermilk by mixing milk with vinegar.
- Prep Time: 20
- Cook Time: 25
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg