Ingredients:
2 cups cooked shredded chicken
1 large poblano pepper, roasted, peeled, and chopped
1/2 cup salsa verde
8 small corn tortillas
1 avocado, sliced
1/4 cup fresh cilantro, chopped
1/4 cup crumbled cotija cheese
1 lime, cut into wedges
1 tbsp olive oil
Salt and pepper to taste
Directions:
Roast the poblano: Preheat your oven’s broiler or use a stovetop flame to roast the poblano pepper until the skin is charred and blistered. Once cooled, peel off the skin, remove the seeds, and chop the pepper.
Prepare the chicken: In a skillet over medium heat, add olive oil. Toss in the shredded chicken, roasted poblano, and salsa verde. Cook for 5-7 minutes until everything is heated through. Season with salt and pepper to taste.
Crisp the tortillas: In another skillet, warm the tortillas over medium heat until they are lightly charred and crispy on the edges.
Assemble the tacos: Fill each tortilla with the chicken and poblano mixture. Top with slices of avocado, a sprinkle of cotija cheese, and chopped cilantro.
Serve: Squeeze fresh lime juice over the tacos for extra flavor and serve with lime wedges on the side.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 300 kcal per serving
