Tex-Mex Chicken Tacos with Roasted Poblano Salsa

By , Test Kitchen Director · 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 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.

Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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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.

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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

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

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 olive oil from drying out.

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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