First Step: PREPARE THE CHICKEN

1. Cut the Chicken: Start by cutting the boneless, skinless chicken breasts into thin strips. You want them to be about 1-inch wide to ensure they cook evenly and stay crispy on the outside.
2. Season the Flour: In a shallow dish, combine the flour, chili powder, smoked paprika, garlic powder, salt, and pepper. Stir to mix the seasonings evenly through the flour.
3. Coat the Chicken: In a separate bowl, beat the egg. Dip each chicken strip into the egg, allowing any excess to drip off, then dredge it in the seasoned flour mixture, pressing lightly to ensure it sticks.
4. Fry the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken strips in a single layer, working in batches if necessary. Cook for 3-4 minutes on each side, or until the chicken is golden brown and crispy. Remove the chicken from the skillet and set it aside on a paper towel-lined plate to drain any excess oil.

Second Step: ROAST THE POBLANO PEPPERS

1. Roast the Poblano Peppers: While the chicken is frying, preheat your oven to 450°F (232°C). Place the poblano peppers on a baking sheet and drizzle them with olive oil. Use your hands to rub the oil evenly over the peppers.
2. Roast Until Charred: Place the peppers in the preheated oven and roast them for 15-20 minutes, turning occasionally, until the skins are blackened and blistered.
3. Peel the Skin: Once the poblanos are roasted, remove them from the oven and place them in a bowl. Cover the bowl with plastic wrap or a towel and let them sit for 5-10 minutes to steam. This will make it easier to peel off the skins. Afterward, peel the charred skin off the peppers, remove the seeds and stems, and slice the peppers into strips.

Third Step: ASSEMBLE THE TACOS

1. Warm the Tortillas: While the chicken and poblanos are finishing, warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side, or wrapping them in a damp paper towel and microwaving them for 20-30 seconds until warm and pliable.
2. Prepare the Avocado and Garnishes: Slice the avocado into thin, even slices. Finely chop the cilantro, thinly slice the red onion, and cut the lime into wedges for serving.
3. Assemble the Tacos: To assemble the tacos, place two warm tortillas on each plate. Layer them with a few strips of crispy chicken, followed by roasted poblano peppers, and slices of avocado. Top with red onion, fresh cilantro, and a squeeze of lime juice. If you’d like, add a dollop of sour cream or drizzle with salsa verde for extra flavor.

Final Step: SERVE AND ENJOY

1. Garnish: For added flavor and texture, sprinkle the tacos with crumbled queso fresco or cotija, and add a few slices of jalapeño for heat if desired.
2. Serve Immediately: Serve the tacos with additional lime wedges on the side, and enjoy the crispy, smoky, and creamy goodness of these delicious poblano chicken tacos.