Chicken & Poblano Tacos with Crema

This is a variation on the chorizo tacos that Justin Large makes at Big Star. You can replace the chicken strips with chorizo; for a vegetarian taco, Large recommends subbing in crumbled spiced tofu. Slideshow: More Great Taco Recipes 

Chicken & Poblano Tacos with Crema recipe
Photo: © Lucas Allen
Total Time:
45 mins


  • 5 poblano chiles

  • 4 boneless chicken thighs with skin (1 pound), pounded 1/2 inch thick

  • Extra-virgin olive oil, for brushing

  • Kosher salt

  • Freshley ground pepper

  • 1/2 cup chopped cilantro

  • 12 warm corn tortillas

  • Mexican crema or sour cream, shredded romaine lettuce, chopped white onion and lime wedges, for serving


  1. Roast the poblanos directly over a gas flame or under a preheated broiler, turning, until charred all over. Transfer the chiles to a bowl, cover with plastic wrap and let steam for 15 minutes. Peel, seed and stem the chiles, then cut them into 1/4-inch strips.

  2. Light a grill or preheat a grill pan. Brush the chicken all over with oil and season with salt and pepper. Grill over moderately high heat, turning once, until the skin is crisp and browned, about 8 minutes. Transfer the chicken to a carving board and cut into 1/2-inch strips.

  3. In a medium bowl, toss the poblano strips with the chicken and cilantro and season with salt and pepper. Serve the chicken-poblano filling in the warm tortillas with the crema, lettuce, onion and lime wedges.

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