Chicken Poblano Tacos

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These Chicken Poblano Tacos are made with tender chicken, roasted poblano crema, your favorite toppings, and warm corn tortillas. Ready in 30 minutes! See Recipe

Ingredients

1 tbsp olive oil 1 lb boneless skinless chicken breast, sliced 1 tsp garlic powder Salt and pepper 1/2 red onion, sliced thin 2 poblano peppers, sliced thin (roasting optional) 1 cup corn (fresh, frozen, canned) 2 garlic cloves, minced 1/4 cup Mexican crema (or sour cream/Greek yogurt) 1/3 cup shredded Manchego cheese (or Monterey jack) 8 corn tortillas 1/4 cup cilantro, chopped 8 corn tortillas 1/4 cup cilantro, chopped See Recipe Now

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Step 1 Heat the olive oil in a large skiller over medium high heat. Season the chicken with garlic powder, salt, and pepper. Add the chicken to the skillet and cook for 3-5 minutes per side until nicely browned and just cooked through. Remove and set aside. See Recipe

Step 2 If needed, drizzle a little more oil in the pan. Add the onion and poblano peppers. Cook for 6-8 minutes until beginning to soften. Add the corn and garlic. Cook for 1-2 minutes until nice and fragrant. See Recipe

Step 3 Add the cheese to the pan and stir well so it begins to melt and become incorporated into the peppers and onions. See Recipe

Step 4 Turn off the heat. Add the Mexcan cream and stir very well to combine. If needed, add a little extra cream. Stir in the chicken. Taste and season as needed. See Recipe

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