Best 2 Chicken Poblano Tacos With Crema Recipes

Indulge in the tantalizing flavors of Mexican cuisine with our delectable Chicken Poblano Tacos and tangy Mexican crema. These tacos are a symphony of taste, featuring tender chicken enveloped in a creamy poblano sauce, nestled in warm tortillas, and topped with a dollop of cooling crema. As you embark on this culinary journey, you'll also discover a refreshing Pico de Gallo, adding a burst of freshness and acidity to balance the rich flavors. Transport yourself to the vibrant streets of Mexico with this authentic and flavorful taco experience.

Let's cook with our recipes!

GRILLED CHICKEN TACOS WITH ROASTED POBLANO CREMA

Grilled Chicken Tacos with Roasted Poblano Crema image

Grilled Chicken Tacos with Poblano Pepper Crema

Provided by Melissa Stadler, Modern Honey

Categories Dinner

Time 30m

Number Of Ingredients 17

Ingredients

1 lb. Chicken Breast
2 Limes (juiced)
1/4 cup Oil
2 teaspoons Chili Powder
1 teaspoon Garlic Powder
2 teaspoons Salt
2 teaspoons Brown Sugar
2 Poblano Peppers
1 cup Sour Cream or Mexican Crema
1/2 cup Cilantro (tightly packed)
1 Lime (juiced)
1 teaspoon Salt
6-12 Corn Tortillas
2 Avocados
8 oz Queso Fresco Cheese
Cilantro
Red Onion (optional)

Steps:

Place chicken in ziploc bag or place in bowl. Add lime juice, oil, chili powder, garlic powder, salt, and brown sugar. Let marinate for at least 30 minutes. 2-4 hours is ideal.
Once the chicken is marinated, heat grill over medium heat. Cook chicken for about 5-6 minutes per side, depending on thickness. Check to make sure chicken is no longer pink. Let rest for 5 minutes before slicing.
While chicken is cooking, place poblano chilies on the grill. Cook until softened and the skin starts to bubble. Remove from grill and using a fork, remove the outer skin from the poblano.
Place poblano chilies, sour cream, cilantro, lime juice, and salt in blender or food processor. Blend until creamy.
Top warmed corn tortillas with sliced chicken, sliced avocado, queso fresco cheese, cilantro (optional), and drizzle with roasted poblano crema.

Nutrition Facts : Calories 252 kcal, Carbohydrate 19 g, Protein 18 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 48 mg, Sodium 1276 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

CHICKEN & POBLANO TACOS WITH CREMA RECIPE - (4.7/5)

Chicken & Poblano Tacos with Crema Recipe - (4.7/5) image

Provided by mahto

Number Of Ingredients 11

Ingredients

5 poblano chiles
4 boneless chicken thighs with skin, pounded to 1/2 inch thick
Extra-virgin olive oil, for brushing
Kosher salt
Black pepper, freshly ground
1/2 cup cilantro, chopped
12 warm corn tortillas
Mexican crema or sour cream
Romaine lettuce
White onion, chopped
Lime wedges

Steps:

Roast the poblanos directly over a gas flame or under a preheated broiler, turning, until charred all over. Transfer the chiles to a bowl, cover with plastic wrap and let steam for 15 minutes. Peel, seed and stem the chiles, then cut them into 1/4-inch strips. Light a grill or preheat a grill pan. Brush the chicken all over with oil and season with salt and pepper. Grill over moderately high heat, turning once, until the skin is crisp and browned, about 8 minutes. Transfer the chicken to a carving board and cut into 1/2-inch strips. In a medium bowl, toss the poblano strips with the chicken and cilantro and season with salt and pepper. Serve the chicken-poblano filling in the warm tortillas with the crema, lettuce, onion and lime wedges.

Tips:

To make the chicken poblano tacos, you will need boneless, skinless chicken breasts, poblano peppers, onion, garlic, cumin, chili powder, paprika, salt, pepper, olive oil, corn tortillas, crema, and your favorite taco toppings.
To prepare the chicken, you will need to cut it into 1-inch pieces and season it with cumin, chili powder, paprika, salt, and pepper.
To cook the chicken, you will need to heat olive oil in a large skillet over medium heat and then add the chicken. Cook the chicken until it is browned on all sides and cooked through.
To prepare the poblano peppers, you will need to roast them in the oven at 400 degrees Fahrenheit for 20 minutes. Once they are roasted, you will need to remove the skins and seeds.
To make the crema, you will need to combine sour cream, lime juice, cilantro, and salt in a bowl.
To assemble the tacos, you will need to place a corn tortilla on a plate and then top it with chicken, poblano peppers, crema, and your favorite taco toppings.

Conclusion:

Chicken poblano tacos are a delicious and easy-to-make Mexican dish. They are perfect for a quick and easy weeknight dinner or for a party. The combination of the tender chicken, roasted poblano peppers, and creamy crema is sure to please everyone. So next time you are looking for a new and exciting taco recipe, give chicken poblano tacos a try. You won't be disappointed!