Crispy Poblano Chicken Tacos

1.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

2.

Slice the chicken breast into thin strips, aiming for uniform pieces for even cooking later on.

3.

In a bowl, mix chili powder, garlic powder, onion powder, cumin, salt, and pepper; then coat chicken strips thoroughly.

4.

Place seasoned chicken strips on the prepared baking sheet, spacing them out to ensure they cook evenly.

5.

Roast chicken in the preheated oven for about 15 minutes, turning halfway, until completely cooked through.

6.

While chicken cooks, slice poblano peppers into thin strips, removing seeds to reduce spiciness if desired.

7.

Heat olive oil in a skillet over medium heat and sauté the sliced poblano peppers until crispy and slightly charred.

8.

Warm corn tortillas in a dry skillet or directly over a gas burner, turning frequently for even heating.

9.

Assemble tacos by filling each warmed tortilla with roasted chicken, crispy poblano slices, lettuce, and tomato.

10.

Top each taco with grated cheddar cheese and a dollop of sour cream before serving.