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 store bought). Cover them in plastic wrap and refrigerate for at least 8-10 hours.
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.
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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