Poblano Pepper And Chicken Soft Tacos

• 1 whole Poblano Pepper
• 1 whole Shallot (Or Small Onion)
• 1 whole Serrano Pepper
• 2 whole Skinless, Boneless Chicken Breasts
• 1 Tablespoon Olive Oil
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Ground Black Pepper
• 1/4 teaspoons Salt
• 3 whole Corn Tortillas
• 1-1/2 cup Thinly Sliced Green Cabbage
• 1 whole Tomato, Sliced
• 1 whole Lime
• 1/2 cups Salsa

1. Remove the seeds from the poblano pepper and cut it into strips. Next, cut the shallot or small onion into slices about 1/2 thick. Remove the seeds from the serrano pepper (unless you prefer more heat) and slice it crosswise. Cut the chicken into bite-size pieces.
2. Heat a pan on medium heat and add the olive oil, poblano pepper, and shallot (or onion). Stir together in the olive oil and move them over to the outer edges of the pan to make room in the middle of the pan for the chicken.
3. Add the chicken and the serrano pepper. Then add the garlic powder, pepper, and salt. Stir together. Once the chicken is thoroughly cooked, transfer the ingredients to a plate or bowl and set aside.
4. Set the corn tortillas on a plate and add the chicken mixture in the middle of each tortilla. Next, add the sliced cabbage, tomato, lime juice, and salsa.
5. Top with a few more pieces of sliced cabbage and the chicken mixture for garnish.

pepper, shallot, serrano pepper, chicken breasts, olive oil, garlic, ground black pepper, ubc, corn tortillas, cabbage, tomato, lime, salsa

Taken from tastykitchen.com/recipes/holidays/poblano-pepper-and-chicken-soft-tacos/ (may not work)