Crispy ground beef tacos are amazing, but sometimes you need to shake up taco night. Healthy chicken breast and poblano peppers – with just a hint of spice – combine to make a quick and tasty taco recipe.
Serve this easy spice-rubbed chicken taco recipe with guacamole or sliced or grilled avocado, Spanish rice or cilantro rice and refried beans. But if you don't have time for side dishes, they're a great dinner all on their own.
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 3 - 4 poblano peppers
- 4 cloves garlic, minced
- 2 tablespoons taco seasoning or 1 teaspoon ground cumin and 1 tablespoon chili powder
- 2 tablespoons olive oil
- 1 - 1 1/2 pounds boneless chicken breast
- 1/2 cup heavy cream
- corn tortillas, heated
Here's how to make it:
- Roast the poblanos over a stove burner or under the broiler until blackened. Remove to cool then remove the skin, seeds and slice into strips.
- Combine the olive oil and taco seasoning or cumin and chili powder. Stir to combine.
- Rub the mixture all over the chicken breasts. Season with salt.
- Cook the chicken breasts in a hot skillet until well browned on both sides and cooked through. Set aside.
- Add the sliced poblanos, garlic and heavy cream to the skillet. Season with salt and pepper. Cook, stirring, until thickened.
- Slice the chicken.
- To serve, spoon some of the poblano mixture into the tortilla and top with chicken.
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