Creating Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa is straightforward if you follow these steps:

1. Prep the Chicken: Season the chicken breasts with taco seasoning, salt, and pepper.
2. Grill or Roast Poblano Peppers: Heat a grill or broiler. Place the poblano peppers on the heat and roast until charred. Remove, place in a bowl, cover with plastic wrap, and let steam for about 10 minutes. This makes peeling easier.
3. Cook the Chicken: In a skillet, heat olive oil over medium-high heat. Add the chicken and cook for 6-7 minutes per side, or until no longer pink. Remove from skillet and let rest before shredding.
4. Peel the Peppers: After cooling, peel the skin off the roasted poblano peppers, then chop them into small pieces.
5. Mix Chicken and Peppers: In a bowl, combine shredded chicken with chopped poblano peppers. Mix well.
6. Fry the Tortillas: In a separate pan, heat vegetable oil over medium heat. Fry each corn tortilla briefly on both sides until crispy. Drain on paper towels.
7. Prepare the Salsa: In a bowl, mash the avocados. Add minced jalapeño, chopped cilantro, lime juice, and salt. Mix until well combined.
8. Assemble the Tacos: Fill each crispy tortilla with the chicken and poblano mixture, then top generously with avocado-jalapeño salsa.
9. Serve Immediately: Arrange the tacos on a platter and serve hot for a delightful experience.