Chicken & Poblano Tacos with Crema

By mahto

Simply grilled chicken breasts with roasted poblanos in warm corn tortillas and topped with crema, a mild Mexican sour cream, and lime wedges.

Ingredients

• 5 poblano chiles
• 4 boneless chicken thighs with skin, pounded to 1/2 inch thick
• Extra-virgin olive oil, for brushing
• Kosher salt
• Black pepper, freshly ground
• 1/2 cup cilantro, chopped
• 12 warm corn tortillas
• Mexican crema or sour cream
• Romaine lettuce
• White onion, chopped
• Lime wedges

Preparation

Step 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.

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.

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.