Poblano Pepper and Chicken Soft Tacos
- 1 whole Poblano Pepper
- 1 whole Shallot (or Small Onion)
- 1 Serrano Pepper
- 2 skinless boneless Chicken Breasts
- 1 tablespoon Olive Oil
- 1 whole Tomato
- 1 1/2 cup shredded Green Cabbage
- 3 Corn Tortillas
- 1 whole Lime
- 1/2 cup Salsa
- 1/2 teaspoon Ground Black Pepper
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Salt
Adapted from couponclippingcook.com
Remove the seeds from the poblano pepper and cut it into strips. Next, cut the shallot or small onion into slices about ½ thick. Then remove the seeds from the Serrano pepper (unless you prefer more heat) and slice it widthwise. Cut the chicken into bite-size pieces.
Heat a pan on medium heat and add the olive oil, poblano pepper, and shallot (or onion). Stir the poblano pepper, and shallot together in the olive oil, and move them over to the sides of the pan to make room in the middle of the pan for the chicken. Next, add the chicken and the Serrano pepper. Then add the garlic powder, pepper, and salt. Stir the ingredients together.
Once the chicken is thoroughly cooked, transfer the ingredients to a plate or bowl and set aside. Slice the tomatoes, and thinly slice the cabbage. Set the corn tortillas on a plate and add the chicken mixture in the middle of each tortilla. Next, add the sliced cabbage, tomato, lime juice, and salsa.
Top with a few more pieces of sliced cabbage and the chicken mixture for garnish.