Charred Poblano and Mezcal Chicken Tacos

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Smoky mezcal-marinated chicken paired with charred poblanos and fresh cilantro, wrapped in warm corn tortillas for a vibrant Mexican street food experience. This mexican-inspired tacos & burritos ready in about 60 minutes pairs chicken thighs, boneless and skinless, mezcal, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 20 min Serves 4 Mexican cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: In a medium bowl, combine 3 tbsp mezcal, 2 tbsp fresh lime juice, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb boneless skinless chicken thighs and toss to coat. Marinate for at least 30 minutes.
  2. Step 2: Preheat a grill or grill pan to medium-high heat. Char 2 medium poblano peppers, turning occasionally, until the skin is blistered and blackened on all sides, about 8 minutes. Place in a bowl and cover with plastic wrap to steam for 10 minutes; then peel off skins, stem, and seeds. Slice into strips.
  3. Step 3: Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Remove chicken from marinade and cook for 5-6 minutes per side until cooked through and slightly charred. Remove and let rest 5 minutes, then slice into strips.
  4. Step 4: Warm 8 small corn tortillas on the grill or in a dry skillet for 30 seconds per side until pliable.
  5. Step 5: Assemble tacos by layering sliced chicken, charred poblano strips, 1/4 cup chopped fresh cilantro, 1/4 cup finely diced red onion, and 1/4 cup crumbled cotija cheese evenly among the tortillas. Serve immediately.

Frequently asked questions

How long does Charred Poblano and Mezcal Chicken Tacos take to make?

Total time is about 60 minutes (40 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Charred Poblano and Mezcal Chicken Tacos?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mezcal from drying out.

Can I substitute ingredients in Charred Poblano and Mezcal Chicken Tacos?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charred Poblano and Mezcal Chicken Tacos for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Charred Poblano and Mezcal Chicken Tacos?

Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes