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Poblano Pepper Chicken Tacos

Poblano Pepper and Chicken Soft Tacos

A quick and easy meal for any day of the week.
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  • 1 tablespoon olive oil
  • 1 whole poblano pepper stem and seed removed, cut into widthwise strips
  • 1 whole shallot (or small onion), peeled and cut into 1/2-inch thick slices
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 skinless boneless chicken breasts cut into bite-size pieces
  • 1 Serrano pepper stem and seeds removed, thinly sliced
  • 4 corn tortillas
  • 1 whole tomato sliced
  • 1-1/2 cup shredded green cabbage or thinly sliced
  • 1/2 cup salsa
  • 1 whole lime cut into quarters (juice from 1 quarter for each taco)


  • Cooking the Peppers, Onion and Chicken - Heat a large skillet on medium heat and add olive oil, poblano pepper, and shallot (or onion). Stir.  
  • Move the poblano pepper, and shallot to the outsides of the pan to make room in the middle of the pan for the chicken. 
  • In the middle of the pan, add the chicken and Serrano pepper. Then add the granulated garlic, pepper, and salt. Stir the ingredients together.
  • Once the chicken is thoroughly cooked, transfer the ingredients to a plate or bowl and set aside. 
  • Warming the Corn Tortillas - On a medium size microwavable plate, place the corn tortillas and warm them up in the microwave just long enough to make them soft (about 25 seconds).  
  • Right after removing them from the microwave, turn them over so the bottom side doesn't get wet from the steam.
  • Making the Soft Tacos - Set the warm corn tortillas on a serving plate and add the chicken mixture in the middle of each tortilla. 
  • Top with sliced cabbage, tomato, lime juice (juice from a quarter of the lime for each taco), and salsa.
  • Serve while warm.