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Poblano and Potato Chicken Fajitas

Poblano and Potato Chicken Tacos


  • 3 medium poblano peppers seeded and sliced into strips
  • 1 large onion sliced into strips
  • 2 medium yellow potatoes diced
  • 1/2 lb of chicken breasts cut into tenders
  • 3 tbsp. canola oil
  • 2 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1/2 tsp. pepper
  • flour tortillas sour cream, and salsa for serving


  1. In a large skillet, add your oil over medium high heat.
  2. Add the potatoes and stir to coat in the oil. Cook for 4-5 minutes or until they are starting to tenderize.
  3. Add the peppers and onions and stir well. Let everything cook together, stirring frequently, until potatoes are fork tender and veggies are softened, about 10 minutes.
  4. Push veggies and potatoes toward one side of the pan so that you have enough room for your chicken to cook unobstructed by the veggies.
  5. Once chicken is in the pan, add all of the seasonings to the entire pan so both the chicken and veggie mixture are seasoned Cook 6-7 minutes or until chicken is no longer pink inside.
  6. Taste for seasoning and add more chili powder if you would like it spicier.
  7. Remove chicken and veggies from the pan and serve with warm tortillas, and condiments of your choice, enjoy!