Spice-Rubbed Chicken and Poblano Tacos

4.6
(20)

No bites of this chicken and roasted pepper taco filling will be left behind since they're safely tucked inside a two-ply layer of corn tortillas.

Hands On Time:
20 mins
Total Time:
40 mins
Servings:
8

Ingredients

  • 1 ½ pound poblano peppers

  • 4 garlic cloves, unpeeled

  • 3 tablespoon vegetable oil

  • 1 tablespoon chili powder

  • 2 teaspoon cumin seeds, toasted and crushed

  • Salt

  • 1 ½ pound skinless, boneless chicken thighs

  • ½ cup heavy cream

  • 16 6-inch corn tortillas, heated according to package

Directions

  1. Preheat broiler. Halve peppers lengthwise, removing seeds and stems. Arrange peppers, skin side up, and garlic in a foil-lined shallow baking pan. Drizzle with 1 Tbsp. of the vegetable oil. Broil 4 inches from heat 8 to 10 minutes or until blackened. Wrap in foil.

  2. Meanwhile, stir together remaining 2 Tbsp. oil, the chili powder, cumin, and 1/2 tsp. salt. Rub over chicken. Arrange in baking pan. Broil 4 inches from heat 10 to 12 minutes or until done (165°F), turning once. Remove and slice; cover to keep warm. Add cream to hot pan.

  3. Peel and slice peppers. Remove skin from garlic cloves; slice. Add peppers, garlic, and 1/2 tsp. salt to pan with cream. Broil 4 inches from heat 1 minute or until thickened and bubbly. Serve in tortillas.

Nutrition Facts (per serving)

344 Calories
15g Fat
29g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 344
% Daily Value *
Total Fat 15g 19%
Saturated Fat 5g 25%
Cholesterol 79mg 26%
Sodium 319mg 14%
Total Carbohydrate 29g 11%
Total Sugars 3g
Protein 24g
Vitamin C 211.1mg 1,056%
Calcium 65.2mg 5%
Iron 3.8mg 21%
Potassium 507mg 11%
Folate, total 19.6mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.8mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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