Roasted Tomatillo and Poblano Chicken Tacos with Pickled Red Onion

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

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 recipe, ready in about 60 minutes, pairs boneless skinless chicken thighs, tomatillos, 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.

Ingredients

• 1 lb boneless skinless chicken thighs
• 8 medium tomatillos
• 2 medium poblano peppers
• 1 medium white onion
• 3 garlic cloves
• 3 tbsp lime juice
• 8 corn tortillas
• 1 medium red onion
• 1/2 cup white vinegar
• 1 tbsp sugar
• 1 1/2 tsp salt
• 2 tbsp vegetable oil
• 1 tsp ground cumin
• 1/2 tsp black pepper

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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.