Grilled Chicken Tacos with Roasted Poblano Crema
User Reviews
5
Grilled Chicken Tacos with Roasted Poblano Crema
Description
This recipe prepares chicken breasts marinated in lime juice, chili powder, garlic powder, salt, brown sugar, and oil before grilling. The marinade infuses the chicken with bright citrus and mild spice. Grilling adds smoky, caramelized flavor while keeping the chicken tender. After resting, the chicken is sliced for tacos.
The poblano crema is made by grilling poblano peppers until softened and blistered, then peeling off the skin before blending with sour cream, cilantro, lime juice, and salt. This yields a tangy, creamy sauce with a mild heat that contrasts well with the grilled chicken.
Tacos are built with warmed corn tortillas topped with sliced chicken, avocado, queso fresco cheese, cilantro, and optionally red onion for bite. The dish balances smoky, tangy, fresh, and creamy elements.
Serving immediately preserves the textures and flavors of the grilled chicken and crema. The recipe provides a flavorful taco option with fresh homemade components.
Ingredients
Grilled Chili Lime Chicken:
- 1 lb. chicken breast
- 2 lime juiced
- 1/4 cup neutral cooking oil generic cooking oil
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 2 teaspoons brown sugar
Poblano Crema:
- 2 poblano pepper
- 1 cup sour cream or Mexican crema
- 1/2 cup cilantro tightly packed
- 1 lime juiced
- 1 teaspoon salt
- 6-12 corn tortillas
- 2 avocado
- 8 oz queso fresco cheese
- cilantro
- red onion optional
Instructions
- Place chicken in ziploc bag or place in bowl. Add lime juice, oil, chili powder, garlic powder, salt, and brown sugar. Let marinate for at least 30 minutes. 2-4 hours is ideal.
- Once the chicken is marinated, heat grill over medium heat. Cook chicken for about 5-6 minutes per side, depending on thickness. Check to make sure chicken is no longer pink. Let rest for 5 minutes before slicing.
- While chicken is cooking, place poblano chilies on the grill. Cook until softened and the skin starts to bubble. Remove from grill and using a fork, remove the outer skin from the poblano.
- Place poblano chilies, sour cream, cilantro, lime juice, and salt in blender or food processor. Blend until creamy.
- Top warmed corn tortillas with sliced chicken, sliced avocado, queso fresco cheese, cilantro (optional), and drizzle with roasted poblano crema.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 19g | 6% |
| Protein | 18g | 36% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 48mg | 16% |
| Sodium | 1276mg | 53% |
| Potassium | 457mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 470IU | 9% |
| Vitamin C | 42.9mg | 48% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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