Chicken & Poblano Tacos with Crema

1. 1

   Roast the poblanos directly over a gas flame or under a preheated broiler, turning, until charred all over.

2. 2

   Transfer the chiles to a bowl, cover with plastic wrap and let steam for 15 minutes.

3. 3

   Peel, seed and stem the chiles, then cut them into 1/4-inch strips.

4. 4

   Light a grill or preheat a grill pan.

5. 5

   Brush the chicken all over with oil and season with salt and pepper.

6. 6

   Grill over moderately high heat, turning once, until the skin is crisp and browned, about 8 minutes.

7. 7

   Transfer the chicken to a carving board and cut into 1/2-inch strips.

8. 8

   In a medium bowl, toss the poblano strips with the chicken and cilantro and season with salt and pepper.

9. 9

   Serve the chicken-poblano filling in the warm tortillas with the crema, lettuce, onion and lime wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.