Real Mexican Chicken Tacos with Homemade Tortillas

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Soft corn tortillas filled with tender shredded chicken, spicy roasted poblano peppers, and a zesty lime crema, served with fresh cilantro. This Mediterranean recipe, ready in about 55 minutes, pairs chicken breast, poblano peppers, corn tortillas 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: 30 min Cook: 25 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Brush 1 tbsp olive oil on 8 corn tortillas and bake for 2-3 minutes until slightly toasted and pliable.
  2. Step 2: In a large skillet, heat 1 tbsp olive oil over medium heat. Add 1.5 lbs shredded chicken breast, 1 tsp chili powder, and 1/2 tsp cumin. Cook for 5-7 minutes until heated through and slightly browned.
  3. Step 3: Add 2 roasted and peeled poblano peppers, 1/3 cup chopped cilantro, and 1/2 cup crema. Stir to combine and cook for 2-3 minutes until the crema thickens and coats the chicken.
  4. Step 4: Squeeze 1 lime’s juice over the mixture. Serve the chicken mixture warm in the toasted tortillas, topped with additional cilantro and lime wedges.

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