Tex-Mex Chicken Tacos with Roasted Poblano Salsa

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Juicy grilled chicken strips served in warm corn tortillas topped with smoky roasted poblano salsa and fresh cilantro. This Mexican-inspired taco and burrito recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, chili powder 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, sliced into 1/2-inch strips boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 large poblano peppers
• 2 tbsp fresh lime juice
• 1/4 cup chopped cilantro leaves
• 8 small corn tortillas
• 1/4 cup finely diced red onion
• 1/4 cup, optional sour cream

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Instructions

1. Step 1: Preheat grill or grill pan over medium-high heat. Toss 1 lb sliced chicken breasts with 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Grill chicken strips for 3-4 minutes per side until cooked through and slightly charred, then remove and rest.
3. Step 3: While chicken cooks, roast 2 large poblano peppers over an open flame or under a broiler, turning occasionally until blackened all over, about 8-10 minutes.
4. Step 4: Place roasted poblanos in a bowl, cover with plastic wrap for 10 minutes, then peel off skins, remove seeds, and finely chop the flesh.
5. Step 5: In a small bowl, combine chopped poblano peppers with 2 tbsp fresh lime juice, 1/4 cup chopped cilantro, and 1/4 cup finely diced red onion to make salsa.
6. Step 6: Warm 8 small corn tortillas on the grill or dry skillet for 30 seconds each side.
7. Step 7: Assemble tacos by dividing grilled chicken strips among tortillas, topping with roasted poblano salsa and a dollop of 1/4 cup sour cream if desired.