These Green Chile Chicken Soft Tacos are easy enough for a weeknight meal and flavorful enough for any serious taco lover. Tender Chicken Breast, roasted poblano chiles and Roasted Tomatillo Salsa = easy fiesta.
Food Trends Include Tacos:
The team of experts over at Whole Foods has predicted that Tacos are going to be big in 2018.
Even though Taco Tuesday is already a “thing” Whole Foods says to be on the lookout for twists like “dessert tacos, tacos with seaweed shells, and grain-free tortillas for paleo-friendly folk”.
If you’re a regular reader, you know that tacos are a favorite here on The Ranch. I got bit by the taco bug a hundred years ago when a locally owned Mexican restaurant opened up in our small Kansas town.
Going up against the likes of the RB Drive In burger joint and Skaets Steakhouse on North Main, this small Mexican restaurant became a hit. And this was even before Taco Bell rolled into towns across America. Sanchos and Tacos were so incredibly popular at this restaurant that I’m sorry to say I never tried anything else.
Surely they were disappointed that more of the family favorites didn’t become our family favorites. Nonetheless, their Sanchos were my favorite and their tacos a best seller. The restaurant is still there, it’s still a Mexican venue, but the name has changed.
I can’t imagine venturing out into the seaweed taco shell world, so for now I’ll share my latest creation for this super easy and simply flavored chicken taco recipe with some zesty personality.
The chicken is seasoned only with chile powder, salt and pepper and paired with roasted poblano peppers and lime.
What Chile Powder Should I Use?
A single pepper powder is important here rather than a chili powder, which is a blend of spices used for chili recipes. As you know I have a stash of New Mexico Chile Powder that I’m putting in everything these days and it is wonderful for this recipe.
Ancho Chile Powder is a good substitute if you don’t have New Mexico ground chile.
Anchos are the sweetest of all dried chiles. Also known as poblano peppers when fresh. Anchos are the most commonly used chile in their native Mexico and are used to thicken sauces and spice up tamales. The dark rich color of the whole chile isn’t lost in the grinding process. In fact, the rich color of ground ancho can be found in many spice blends.
If you use ground Chipotle Chile, which is ground smoked jalapeno peppers, you’ll get a smoky flavor to these tacos.
Chipotles are fully ripened jalapenos, meaning they’ve been allowed to mature and turn red on the vine. They are dried by smoking and it takes about ten pounds of fresh peppers to make one pound of dried.
Chipotles are native to Mexico but the canned versions with adobo sauce have become wildly popular in the United States.
The filling for these chicken tacos:
I’ve kept the seasoning for the chicken simple using salt, pepper and chile powder. Chicken breasts stay pure and light in flavor in these tacos, a nice compliment for the roasted poblano, onion and lime flavors to shine.
Buying chicken tenders will make the meal even easier. Boneless skinless chicken thighs would be good substitute and a cheaper alternative.
I recommend using Poblano Peppers due to their sturdiness. They’re meatier and will produce firmer texture once roasted. But you could also use Hatch or Anaheim. Follow the same roasting procedure as instructed in the recipe. If using Hatch, while you’re taking the time to roast chile, roast enough (an additional 15 to be exact) to make a big batch of my Hatch Green Chili Colorado Style. You’ll be glad you did.
The simple combination of chicken, poblano and onions make a great taco. Both corn or flour tortillas work for these tacos. And serving with Roasted Tomatillo Salsa keeps this flavor green, zesty and lively.
How to Warm Corn Tortillas:
You can’t just take a corn tortilla out of the package and fill it with taco ingredients. They’ll be rubbery and will break. You have warm them into a pliable taco shell. I’ve always found the Rick Bayless method to yield best results. Drizzle about three tablespoons of water over a clean kitchen towel. Wrap your corn tortillas in the towel. Slide the package into a gallon sized plastic bag. Don’t seal the bag. Microwave the tortillas at 50% power for four minutes. This creates a steamy packet. Let sit 2 -3 minutes inside package before serving.
Recipe for Green Chile Chicken Tacos
I hope you give this easy peasy green chile chicken taco recipe and try. And if you do, please come back and give the the recipe a star rating and leave a message about your experience with the recipe.
More Chicken Taco Recipes
- Roasted Bell Pepper Black Bean Chicken Tacos
- Saucy Chicken Soft Tacos
- Slow Cooker Tinga de Pollo Tacos
- Chipotle Chicken Salad Tacos
These Green Chile Chicken Soft Tacos are easy enough for a weeknight meal and flavorful enough for any serious taco lover.
- 2 large fresh poblano chiles roasted
- 2 tablespoons vegetable oil
- 1 sweet yellow onion sliced 1/2 inch thick
- 1 poound chicken breast boneless, skinless
- 1/2 teaspoon New Mexico Red Chile Powder or Ancho chile powder
- 3 tablespoons fresh lime juice
- 2 cloves garlic fine diced
- 12 corn or flour tortillas warmed
- 3/4 cup Roasted Tomatillo Salsa
Roast the poblanos over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over. About 5 minutes for an open flame, 10 minutes under broiler. Place in a plastic storage bag. No need to seal the bag, just press down to cover the peppers. Let steam until cooled and handleable.
Heat 1 tablespoon oil in a large skillet over medium high heat. Add the onion and cook, stirring until golden, but still a little crunchy. 4-5 minutes. Scoop into a bowl and keep warm. A warm oven (170 degrees) and an oven proof dish works great for keeping food warm while you finish preparation.
Remove skillet from heat. Rub the blackened skin off the chiles. Remove stems and seed pods. Cut the chiles into 1/4 inch strips and add to the bowl of onions. Season onions and chiles with salt and pepper.
Sprinkle both sides of the chicken with salt, pepper and chile powder. Slice chicken into 1 inch strips. Return the skillet to medium heat. Add the remaining 1 tablespoon oil. When the oil is hot add the chicken breast. Brown on each side about 5 minutes. When chicken is done, add lime juice and garlic. Turn the chicken in the lime mixture for a minute or so until juice has reduced to a glaze and coats chicken.
Remove chicken and cut the chicken into smaller pieces if you want. Toss the chicken strips with the onion and poblanos. Taste and adjust seasoning.
Serve with Roasted Tomatillo Salsa, guacamole, or hot sauce. Serve with warm Corn or flour tortillas and lime wedges.
Roasted Green Chile Soft Chicken Tacos … It’s What’s for Dinner