Roasted Tomatillo and Poblano Chicken Tacos with Pickled Red Onion

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy roasted chicken simmered in a tangy tomatillo and poblano sauce, served in warm corn tortillas and topped with bright pickled red onion for authentic Mexican flavors. This mexican-inspired tacos & burritos ready in about 60 minutes pairs boneless skinless chicken thighs, medium tomatillos, medium poblano peppers 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: 20 min Cook: 40 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Husk and rinse 8 medium tomatillos and 2 medium poblano peppers. Place them on a baking sheet along with 1 medium quartered white onion and 3 garlic cloves. Roast for 20 minutes until softened and lightly charred.
  2. Step 2: While roasting, combine 1 medium thinly sliced red onion, 1/2 cup white vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt in a bowl. Stir until sugar dissolves and set aside to pickle.
  3. Step 3: In a blender, combine the roasted tomatillos, poblanos, onion, and garlic with 3 tablespoons lime juice, 1 teaspoon ground cumin, and 1/2 teaspoon black pepper. Blend until smooth.
  4. Step 4: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Season 1 pound boneless skinless chicken thighs with salt and pepper, then brown in the skillet for 3-4 minutes per side until golden.
  5. Step 5: Pour the tomatillo-poblano sauce over the chicken in the skillet. Reduce heat to medium-low and simmer uncovered for 15 minutes until chicken is cooked through and sauce thickens.
  6. Step 6: Warm 8 corn tortillas in a dry skillet or wrapped in foil in the oven for 3-5 minutes. Assemble tacos by slicing the chicken and topping with pickled red onion. Serve immediately.

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Frequently asked questions

How long does Roasted Tomatillo and Poblano Chicken Tacos with Pickled Red Onion take to make?

Total time is about 60 minutes (20 min prep + 40 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 Roasted Tomatillo and Poblano Chicken Tacos with Pickled Red Onion?

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 medium tomatillos from drying out.

Can I substitute ingredients in Roasted Tomatillo and Poblano Chicken Tacos with Pickled Red Onion?

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 Roasted Tomatillo and Poblano Chicken Tacos with Pickled Red Onion 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 Roasted Tomatillo and Poblano Chicken Tacos with Pickled Red Onion?

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.

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