Crispy Poblano Chicken Tacos

Directions

• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
• Slice the chicken breast into thin strips, aiming for uniform pieces for even cooking later on.
• In a bowl, mix chili powder, garlic powder, onion powder, cumin, salt, and pepper; then coat chicken strips thoroughly.
• Place seasoned chicken strips on the prepared baking sheet, spacing them out to ensure they cook evenly.
• Roast chicken in the preheated oven for about 15 minutes, turning halfway, until completely cooked through.
• While chicken cooks, slice poblano peppers into thin strips, removing seeds to reduce spiciness if desired.
• Heat olive oil in a skillet over medium heat and sauté the sliced poblano peppers until crispy and slightly charred.
• Warm corn tortillas in a dry skillet or directly over a gas burner, turning frequently for even heating.
• Assemble tacos by filling each warmed tortilla with roasted chicken, crispy poblano slices, lettuce, and tomato.
• Top each taco with grated cheddar cheese and a dollop of sour cream before serving.