Chicken Tacos with Creamy Roasted Poblano Sauce. Use market rotisserie chicken and make this a weeknight meal!
It’s definitely taco fever. Symptoms include hoarding peppers, cilantro, onions and lime. Thoughts perseverating over “Can I wrap a tortilla around that?” There is no known cure but I understand symptoms abate after about two months of eating tacos. This is how this taco came to be, not kidding. I was in the store and I saw the rotisserie chicken near the front door (they do that on purpose, I fell for that trick again). It occurred to me that I could wrap that in a fresh tortilla, and um, add some avocado, maybe some fresh lime juice, and OHHHH, a creamy salsa similar to Creamy Jalapeño Sauce but with roasted poblano peppers and fresher ingredients.
Roasted poblano peppers is what I was actually craving, the rest came together as I passed the rotisserie chicken and my thoughts, once again turned to tacos. I love my tacos, they never disappoint. The warmer weather beckons me to the garden to harvest fresh ingredients and the music, mariachi or salsa, streaming in the background. Taco fever, yup.
This creamy sauce it tangy with the help of buttermilk and sour cream. I took it up a flavor notch with the roasted poblano peppers. The usual suspects round off this taco condiment, cilantro, garlic, scallions, jalapeño, lime juice, salt and pepper. I am really liking creamy sauces for my tacos and burritos. It’s different and surprisingly refreshing. If you make this sauce ahead of time, this can be an easy weeknight meal. Keep sauce up to a week in fridge. If you make your own version of a creamy salsa, leave a comment or post on Instagram and hashtag us, I wanna see!
- 1 poblano pepper
- 1 bunch cilantro, divided
- 4 scallions
- 1 large jalapeno, roughly chopped
- 1 1/2 cups sour cream
- 1 cup buttermilk
- 3 cloves garlic
- 5 limes, divided
- salt and pepper to taste1 market rotisserie chicken, cooked
- 12 fresh tortillas (they are in the refrigerator section of your grocer, just follow directions on pkg)
- 2 avocados, sliced
- 1 cup cotija cheese
- Roast poblano pepper under broiler or on the stove top, turn when charred. Place pepper in plastic bag, cover with kitchen towel, let rest 15 minutes. Peel charred skin off with spoon or crumpled foil. Roughly chop, set aside.
- In a food processor add the following. Poblano pepper, half of the cilantro leaves and all of the stems, 4 scallions, jalapeño, sour cream, buttermilk, garlic, juice of 3 limes. Pulse until chopped and somewhat thick, don't over process. Taste and add salt and pepper to taste.
- Shred chicken and set aside. Cook tortillas according to package directions, keep warm by setting aside the tortillas and keep covered with kitchen towel.
- Assemble tacos with chicken, avocado, creamy sauce, cilantro leaves, cotija cheese and garnish with lime wedges.