These tacos are packed with flavor and texture! Corn tortillas filled with seasoned panko crusted chicken and broccoli slaw in a creamy roasted poblano sauce topped with all best taco fixin's. 

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I love me some tacos! Growing up in LA, I have a deep appreciation the OG authentic tacos with warm corn tortilla, seasoned meat, fresh diced onions, cilantro and salsa verde. For me the quintessential Mexican taco will also be the best of all time, but I love putting my own twist in the mix.
I've been making this taco recipe for years. I like finding interesting ways to get in more veggies, other than as a side dish or a salad. To me, that gets a little boring. My Crispy Chicken Tacos with Poblano Slaw is the furthest thing from boring. As an added bonus, it's super easy to whip up  so it's perfect for a weeknight meal.


What You Need For This Recipe

  • Chicken Breast
  • Panko Bread Crumbs
  • Egg
  • Milk
  • Flour
  • Salt
  • Black Pepper
  • Onion Powder
  • Garlic Powder
  • Oregano
  • Paprika
  • Oil for frying
  • Corn or Flour Tortillas 
  • Poblano Pepper
  • Sour Cream
  • Lime
  • Honey or Agave Nectar
  • Cilantro
  • Garlic clove
  • Broccoli slaw
  • Radishes, cilantro, Cotija cheese and limes for serving


    How To Make Crispy Chicken Tacos With Poblano Slaw

    Make The Crispy Chicken
    Cut chicken breast into 3/4 inch -1 inch strips. Make a dredging station. Using three bowls or deep plates, add flour to one, the egg and milk to the other and panko bread crumbs and seasonings to the last. Coat the chicken strips into the flour, then egg/milk mixture and lastly the panko bread crumbs.

    Heat oil in a skillet or heavy bottom pot to 350 degrees. Test if the oil is hot by sprinkling some bread crumbs into oil. If it began to bubble and gradually brown it's ready. But if it starts to brown or burn quickly you're oil is too hot. Cool it down before proceeding.

    Fry chicken strips a few at time, cooking until golden brown. Don't over crowd the pan. It will cool down the oil. When done, place chicken on plate with paper towels to drain off excess oil. Set aside and make the poblano slaw.

    Make The Poblano Broccoli Slaw
    Slice a poblano pepper in half lengthwise. Place on a baking sheet skin side up. Boil on high for 10-15 minutes or until the skin black and bubbly. Put the roasted pepper into a plastic bag to allow the steam to loosen up the the skin, making it easier to peel. 

    Once cool, peel of off skin and add into blender along with, sour cream, lime juice, garlic, cilantro and honey or agave nectar.  Blend until smooth. Toss broccoli slaw in half of the sauce, reserving the rest for the for topping the tacos. 

    To assemble the tacos, heat tortillas in microwave or on a gas stove for 5-10 seconds. Fill with chicken and broccoli slaw and garnish with radishes, leftover poblano sauce, cilantro, queso fresco (a Mexican crumbling cheese) and lime wedges.

    Tips On How To Make This Recipe

    • Easily peel the skin off of poblano peppers by placing them into plastic bag or cover with plastic. Once cool enough to handle remove the skin. The steam will help the skin peel on its own. 
    • Replace the chicken in this recipe with shrimp to make some delicious shrimp tacos.