Poblano Lime Chicken Tacos

These Poblano Lime Chicken Tacos come together quickly and easily and make a great dinner for busy nights. Savory, with a twist of lime these taco’s are our favorite.

Course Main Dish

Cuisine American

Keyword easy taco recipes

Prep Time 20

Cook Time 20

Marinate 8

Total Time 8 40

Servings

Calories 442kcal

Author Nicole Cook

Ingredients

8 Corn Tortillas
1 ¼ pounds chicken thigh boneless
2 Tablespoons Mexican Seasoning
1 lime cut in half
1 large poblano pepper diced
2 cups Mexican Rice prepared

For assembling tacos:

1 cups mexican cheese
¼ cup onion poblano peppers, tomatoes, sour cream, cilantro, salsa and whatever else your heart desires

Instructions

The Night Before:

Coat the chicken thighs in Mexican Seasoning (either homemade or storebought). Cover them in plastic wrap and refrigerate for at least 8-10 hours.

When Ready to Make Dinner:

When ready to cook the chicken, remove from fridge and allow to sit on counter about 15-30 minutes to lose some of the chill.
In a skillet on the stove, heat olive oil and the juice of half of a lime. Cook chicken over medium heat, 10 minutes on each side. 20 minutes total. Set aside for 5-10 minutes to cool before shredding them. It allows the juices to cool keeping them all inside and making the chicken nice and juicy.
In a skillet, add some olive oil and soften some poblano pepper. Prepare Mexican rice (homemade or storebought). Toss the poblano pepper into the mexican rice.

To Assemble Tacos:

We loaded up our tacos with Mexican rice, diced poblanos, onion, tomatoes and that amazing Mexican lime chicken.
Top the whole thing with loads of Sargento 4 Cheese Mexican.
Top that with a scoop of sour cream and cilantro.

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