Smoky Shredded Chicken Tacos with Chile Lime Aioli and Poblano Salsa
These Smoky Shredded Chicken Tacos are bursting with bold flavors and vibrant textures. Tender, smoky chicken is cooked to perfection, then piled high on warm tortillas. The tacos are topped with a zesty chile lime aioli that adds a creamy kick, while a fresh poblano salsa brings in a bright, slightly spicy crunch. Perfect for a quick weeknight dinner or a festive gathering, these tacos are as satisfying as they are easy to make. Serve them with your favorite toppings for a customizable meal everyone will love.
Ingredients
For the Taco
- 15 small flour tortillas; grilled
- 3 chicken breasts
- 3 tbsp olive oil
- ½ cup chicken broth
- 3 tbsp tomato paste
- 2 tbsp hot sauce
- 3 tsp salt
- 2 tsp dried oregano
- 1 tsp cayenne pepper
- ½ tsp cumin
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- ½ tsp onion powder
For the Aioli
- ¼ cup mayo
- ½ lime juiced
- 1 lime zested
- 1 tsp chili powder
- 2 tbsp hot sauce
For the Salsa
- 2 poblano peppers
- 1 jalapeno
- ¼ white onion
- 1 tbsp olive oil
- 2 tbsp cilantro
- 2 tsp salt
- ½ lime juiced
- 2 cloves garlic
For the Onions
- ½ red onion thinly sliced
- ¾ cup vinegar
- 1 tbsp sugar
- ½ tbsp salt
- ½ cup water
Instructions
- Preheat the oven to 400 degrees.
- Start to pickle the onions by adding the ½ red onion to a small mason jar. Add the 1 tbsp sugar, ½ tbsp salt, ½ cup water, and ¾ cup vinegar to a sauce pan and cook on medium heat until the sugar is dissolved, about 5 minutes. Pour the mixture over the onions in the mason jar. Shake until the ingredients are fully combined. Chill for at least 2 hours.½ red onion, ¾ cup vinegar, 1 tbsp sugar, ½ tbsp salt, ½ cup water
- In a bowl, whisk together the ½ cup chicken broth, 3 tbsp tomato paste, 2 tbsp hot sauce, 3 tsp salt, 2 tsp dried oregano, 1 tsp cayenne pepper, ½ tsp cumin, 1 tsp paprika, 1 tsp chili powder, 1 tsp garlic powder, and ½ tsp onion powder.½ cup chicken broth, 3 tbsp tomato paste, 2 tbsp hot sauce, 3 tsp salt, 1 tsp cayenne pepper, ½ tsp cumin, 1 tsp paprika, 1 tsp chili powder, 1 tsp garlic powder, ½ tsp onion powder, 2 tsp dried oregano
- Add the 3 tbsp olive oil to the bottom of the baking dish. Place the 3 chicken breasts into the dish and pour the spice mixture over top. Use your hands to fully coat and massage the seasoning into the chicken.3 tbsp olive oil, 3 chicken breasts
- Cover the dish with tin foil and bake for 30-40 minutes or until the internal temperature of the chicken reaches 165 degrees. Using two forks, shred the chicken into bite sized pieces. Cover with tinfoil and set aside.
- While the chicken is cooking, start the salsa by heating a grill to medium-high. Brush the 2 poblano peppers, 1 jalapeno, and ¼ white onion with 1 tbsp olive oil and grill for 6 minutes on each side until charred.2 poblano peppers, 1 jalapeno, ¼ white onion, 1 tbsp olive oil
- Remove the stems and seeds from the charred peppers and the skin from the onion. Add to a food processor with the 2 tbsp cilantro, 2 tsp salt, juice of ½ lime, and 2 cloves garlic. Pulse until the ingredients are combined. Don’t overmix because you still want small chunks to be visible.½ lime, 2 tbsp cilantro, 2 tsp salt, 2 cloves garlic
- Make the aioli by whisking together the ¼ cup mayo, juice of ½ lime, zest of 1 lime, 1 tsp chili powder, and 2 tbsp hot sauce. Season with salt to taste.¼ cup mayo, 1 lime, 1 tsp chili powder, ½ lime, 2 tbsp hot sauce
- Spread the aioli on the 15 small flour tortillas. Add the chicken and top with the pickled onions and poblano salsa.15 small flour tortillas;