Low Carb Creamy Chicken Poblano Tacos
8.6g
Net Carbs
50.6g
Protein
29.7g
Fat
30.3g
Fiber
579
Calories
Cooking tip: This recipe can also be made using a grill to prepare the taco filling. Roast poblanos over high heat, rotating frequently until browned and blistered before allowing to steam. For the chicken, grill over medium-high flame about 7 minutes per side until fully cooked through.
Ingredients:
- 8 ounces fresh poblano peppers
- 1 pound raw boneless, skinless chicken thighs
- 1 tablespoon Tajin clasico seasoning
- 1 tablespoon olive oil
- 1/2 cup sour cream
- 8 zero net carb, soft taco size tortillas
- 8 ounces Oaxacan queso asadero cheese
- 2 (30g) fresh jalapeno peppers
- 1/2 cup (80g) fresh chopped white onion
- 1/4 cup fresh cilantro leaves
- 1 fresh lime
Directions:
- Heat broiler on high. Place clean poblano peppers on a baking sheet and roast about 6-inches below broiler, flipping every 3 minutes, until skins are blistered and browned, about 12 minutes. Place in a heat resistant bowl, cover with a lid or plastic wrap and allow peppers to steam for 15 minutes.
- While peppers are steaming, heat grill pan over medium high. Evenly sprinkle both sides of chicken thighs with Tajin seasoning, then drizzle evenly with olive oil. Cook in grill pan about 7 minutes per side until fully cooked (165-180°F on an instant read thermometer).
- Peel, remove stems and seeds from poblanos and slice into ¼-inch strips. In a large bowl, combine poblano strips and chicken thighs sliced into ¼-inch strips. Stir in sour cream until evenly distributed.
- To assemble each taco, warm a large non-stick skillet over medium-high heat. Place a tortilla in the skillet and top with 1 ounce (about ¼ cup) of shredded oaxacan cheese and a few thin slices of jalapeno, warming until the cheese is melted, about 1 ½ minutes. Flip the tortilla so the cheese is face down on the skillet, layer about 1/3 cup poblano-chicken mixture on one half of the tortilla with a sprinkle of diced onion. Once the cheese is crisping, about 1 ½ minutes, working under the layer of cheese fold half of the tortilla on top of the filling and remove to a plate to serve. Repeat until all the tortillas, cheese and poblano-chicken mixture has been used. Top tacos with remaining diced white onion and cilantro and serve each taco with a lime wedge. Two tacos as described is one serving.
