Crispy Chicken and Poblano Tacos

The only thing better than a normal taco? A crispy taco. We love HEB corn and flour tortillas. If there's one near you, give them a try!

Crispy Chicken and Poblano Tacos

Prep time: 15 minutes 

Cook time: 25 minutes 

Servings: 6

Ingredients

• 3 lbs chicken thighs diced 

• 1 onion diced 

• 2 poblano peppers diced 

• 1 lime

• 1/4 cup fresh chopped cilantro

• 2 cups shredded Monterey Jack cheese 

• Fajita seasoning 

• Olive oil 

• Corn tortillas 

Directions

1. Combine chicken, olive oil, cilantro, lime juice, and fajita seasoning in a bowl. Let marinate for at least 30 minutes. 

2. Preheat one side of flat top to medium high heat. 

3. Once griddle is hot, start to cook chicken. Cook for about 5-6 minutes on that first side to get a nice crust. Continue to flip and cook for an additional 5-6 minutes and then transfer to a low heat side. 

4. While the chicken cooks, dice up veggies. Place veggies down on side of griddle that was used to cook the chicken. There should be some bits left on the griddle that are going to add some great flavor. Continue to stir and cook until until softened. Move to low heat side. 

5. Assemble tacos. Place a little drizzle of oil on medium high heat side, followed by some corn tortillas. Place some shredded cheese down, as well as chicken and veggies. Top with more cheese and fold over. 

6. Cook until each side of the tortilla is crispy and cheese is melted. Remove from griddle and enjoy!