Get ready to transform your taco night from ordinary to extraordinary with these mouthwatering Chicken Poblano Sweet Potato Tacos! Imagine a perfect harmony of smoky roasted poblano peppers, tender shredded chicken, and caramelized sweet potatoes nestled in warm corn tortillas. This isn't just another taco recipe - it's a culinary adventure that combines the bold flavors of Mexican cuisine with a unique twist that will have your family and friends begging for seconds.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb chicken breast, shredded
- 2 medium sweet potatoes, roasted and diced
- 2 poblano peppers, roasted and diced
- 1 onion, chopped
- 1 tsp cumin
- Salt and pepper to taste
- 8 corn tortillas
- Fresh cilantro for garnish
Instructions
- Begin by preparing the ingredients. Roast the poblano peppers over an open flame or under a broiler until the skin is charred and blistered. Place them in a bowl, cover with plastic wrap, and let them steam for about 10 minutes. This will make it easier to peel off the skin. Once cooled, peel off the skin, remove the seeds, and dice the peppers.
- While the peppers are steaming, peel and dice the sweet potatoes into small cubes. Preheat your oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 20 minutes or until tender and slightly caramelized, stirring halfway through for even cooking.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then, add the shredded chicken to the skillet, followed by the roasted and diced poblano peppers, cumin, salt, and pepper. Stir well to combine and cook for an additional 5 minutes, allowing the flavors to meld together.
- While the chicken mixture is cooking, warm the corn tortillas. You can do this by placing them in a dry skillet over medium heat for about 30 seconds on each side, or wrapping them in foil and placing them in a preheated oven for about 10 minutes.
- To assemble the tacos, place a generous spoonful of the chicken and poblano mixture onto each tortilla. Top with the roasted sweet potatoes and garnish with fresh cilantro.
- Serve immediately and enjoy your delicious Chicken Poblano Sweet Potato Tacos!
Tips
- Roasting Poblano Peppers: The key to incredible flavor is proper roasting. Char the peppers completely, then let them steam in a covered bowl. This technique makes peeling the skin a breeze and intensifies their smoky taste.
- Sweet Potato Roasting Hack: Cut sweet potatoes into uniform cubes to ensure even cooking. The caramelization is crucial for adding a subtle sweetness that complements the savory chicken.
- Tortilla Pro Tip: For the most authentic experience, warm your corn tortillas just before serving. A quick 30-second toast in a dry skillet will give them that perfect slightly crispy, flexible texture.
- Make-Ahead Magic: You can prep the chicken and roast the sweet potatoes and peppers in advance, making assembly a quick and easy process when you're ready to serve.
- Garnish Generously: Don't skimp on the fresh cilantro! It adds a bright, fresh note that elevates the entire dish and brings all the flavors together.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 30g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 85mg
