Crunchy Chicken Tacos with Poblano Avocado Salsa Delight!
A delicious recipe for crunchy chicken tacos topped with a fresh poblano avocado salsa.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 cup breadcrumbs
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 8 taco shells
- 1 avocado, diced
- 1 poblano pepper, diced
- 1/4 cup red onion, diced
- 1 lime, juiced
- Fresh cilantro, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix the diced chicken with chili powder, cumin, garlic powder, salt, and pepper.
- Coat the chicken pieces in breadcrumbs.
- Place the chicken on a baking sheet and bake for 20-25 minutes until golden and cooked through.
- In a separate bowl, combine diced avocado, poblano pepper, red onion, lime juice, and cilantro to make the salsa.
- Once the chicken is cooked, fill each taco shell with the crunchy chicken and top with the poblano avocado salsa.
- Serve immediately and enjoy!
Notes
- For extra crunch, you can fry the chicken instead of baking.
- Feel free to add other toppings like cheese or sour cream.
- Adjust the spice level by adding more chili powder if desired.
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg