Coupon Clipping Cook

Poblano Pepper and Chicken Soft Tacos

Happy Cinco de Mayo!

Here’s a festive soft taco recipe that has the colors of Mexico’s flag; green, white and red.

I didn’t plan on making this recipe, it just sort of evolved.

Here’s how it went down.

While in the grocery store, I came across some hand-made style tortillas that were a blend of corn and wheat.

These tortillas looked so delicious…..and bam…just like that, they were in my shopping cart within seconds.

As I walked through the produce department, pushing my cart that kept veering toward the right, I saw the shine of these beautiful poblano peppers.

And into the shopping cart they went.

Next I saw the shallots hanging out with the bulbs of garlic.

I’m never quite sure what to do with shallots but this time, they’re going in my soft tacos.

Then, on my way out of the produce department, I see it, a sale sign by the limes.

As I raced over, one of the wheels on my cart got stuck on the pit of a cherry, and made this horrendous scraping noise.

I hate when this happens, it’s so embarrassing.  I had to back up the cart about 5 times to free up the wheel from the cherry pit.

But, the limes were 4 for $1.00 so it was all worth it.

So there you have it, the birth of Poblano Pepper and Chicken Soft Tacos.

Wait, before we check out the ingredients.…..

I wanted thank you all for stopping by CCC (CouponClippingCook).

I really appreciate your visits and being able to share recipes with you.  Thank you tons and tons.

Ok, now we can check out the ingredients.

Corn tortillas, salsa, skinless boneless chicken breasts, poblano pepper, tomato, shallot (or small onion), Serrano pepper, lime, green cabbage, and…..

olive oil, ground black pepper, garlic powder, and salt.
Here’s how to make it.

Remove the seeds from the poblano pepper and cut it into strips.

Next, cut the shallot or small onion into slices about ½ thick.

Then remove the seeds from the Serrano pepper (unless you prefer more heat) and slice it widthwise.

Cut the chicken into bite-size pieces.

Heat a pan on medium heat,

add the olive oil,

…..the poblano peppers, and shallot (or onion).

Stir the poblano peppers and shallots together in the olive oil,

and move them over to the sides of the pan to make room in the middle of the pan for the chicken.

Next, add the chicken…

…and the Serrano pepper.

Then add the garlic powder and…

the pepper.

Next,

Stir the ingredients together.

Then, add the salt….

….and continue stirring all of the ingredients together.

Once the chicken is thoroughly cooked, transfer the ingredients to a plate or bowl and set aside.

Slice the tomatoes and thinly slice the green cabbage.

Set the corn tortillas on a plate and add the chicken mixture in the middle of each tortilla.

Next, add the sliced cabbage…..

….the sliced tomato….

…..the juice from a lime,

and the salsa.

Top with a few more pieces of sliced cabbage….

….and if you have extra, little bit more chicken mixture for garnish.

Enjoy!

YUM.

Poblano Pepper and Chicken Soft Tacos

Yield: Serves 3

Ingredients:

1 whole Poblano Pepper
1 whole Shallot (or Small Onion)
1 Serrano Pepper
2 skinless boneless Chicken Breasts
1 tablespoon Olive Oil
1 whole Tomato
1 ½ cup shredded Green Cabbage
3 Corn Tortillas
1 whole Lime
½ cup Salsa
½ teaspoon Ground Black Pepper
½ teaspoon Garlic Powder
¼ teaspoon Salt

Directions:

Remove the seeds from the poblano pepper and cut it into strips. Next, cut the shallot or small onion into slices about ½ thick. Then remove the seeds from the Serrano pepper (unless you prefer more heat) and slice it widthwise. Cut the chicken into bite-size pieces.

Heat a pan on medium heat and add the olive oil, poblano pepper, and shallot (or onion). Stir the poblano pepper, and shallot together in the olive oil, and move them over to the sides of the pan to make room in the middle of the pan for the chicken. Next, add the chicken and the Serrano pepper. Then add the garlic powder, pepper, and salt. Stir the ingredients together.

Once the chicken is thoroughly cooked, transfer the ingredients to a plate or bowl and set aside. Slice the tomatoes, and thinly slice the cabbage. Set the corn tortillas on a plate and add the chicken mixture in the middle of each tortilla. Next, add the sliced cabbage, tomato, lime juice, and salsa.

Top with a few more pieces of sliced cabbage and the chicken mixture for garnish.

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10 Comments

  1. These look great! My kids to taco night frequently and would love this 🙂
    Hope you had a great Cinco de Mayo!

  2. These look amazing and I love the step by step pictures, makes it really nice to follow the recipe. I will definitely have to try this delicious and healthy recipe

  3. Nancy, this look ah-may-zing! What a delicious, zippy recipe for Saturday! I have never seen corn and wheat tortillas but I am totally in LOVE with the idea! YUM!

  4. I can smell it here. Looks very tasty and delicious. Drooling and hungry, definitely will try this recipe =)

  5. I really like what you have come up with here. Authentic mexican cuisine is much like this rather than the cheese and sauce laden Tex Mex food! These are lightly seasoned and made with healthy southwestern veggies, which definitely gets a thumbs up from me. Enjoy the rest of the day!

  6. These look fabulous!!! Simple, yet full of marvelous flavor…yum!