Tex-Mex Chicken Tacos with Roasted Poblano Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken strips served in warm corn tortillas topped with smoky roasted poblano salsa and fresh cilantro. This mexican-inspired tacos & burritos ready in about 30 minutes blends olive oil, chili powder, ground cumin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Tex-Mex Chicken Tacos with Roasted Poblano Salsa take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Tex-Mex Chicken Tacos with Roasted Poblano Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Tex-Mex Chicken Tacos with Roasted Poblano Salsa?

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 Tex-Mex Chicken Tacos with Roasted Poblano Salsa 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 Tex-Mex Chicken Tacos with Roasted Poblano Salsa?

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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