Chicken Philly Taco Recipe
Shredded grilled chicken, sharp cheese, crispy fried poblano pepper & onion strings, chipotle crema, pico, flour tortilla
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Ingredients
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Protein
Cheese
Vegetables
Condiments
Tortillas
Cooking Oil
Seasoning
Method
Preparation
- 1
Prep the Chicken
Season the grilled chicken breasts with salt, black pepper, garlic powder, and paprika. Shred the chicken using two forks or chop it finely.
- 2
Prepare the Vegetables
Thinly slice the poblano peppers and onion. Set aside.
- 3
Make the Pico de Gallo
Combine diced tomatoes, onions, cilantro, lime juice, and jalapeños in a bowl. Mix well and set aside.
- 4
Prepare the Chipotle Crema
In a small bowl, mix sour cream with chipotle adobo sauce until well combined. Adjust seasoning to taste.
Cooking
- 5
Fry the Poblano and Onion
In a large skillet, heat vegetable oil over medium-high heat. Add sliced poblano peppers and onions, frying until they are crispy and golden brown, about 5-7 minutes. Remove from skillet and drain on paper towels.
- 6
Heat the Tortillas
In the same skillet, warm the flour tortillas for about 30 seconds on each side until pliable. Remove from heat.
- 7
Assemble the Tacos
On each tortilla, layer shredded chicken, sharp cheddar cheese, crispy fried poblano and onion strings, and pico de gallo. Drizzle with chipotle crema.
Serving
- 8
Serve the Tacos
Serve the Chicken Philly Tacos warm with additional chipotle crema and lime wedges on the side, if desired.