1-First Step: Roast the poblanos. Place 4 poblano peppers directly over a gas flame or under the broiler. Turn every 2-3 minutes until skins blacken all over, about 10 minutes total. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. This loosens skins easily.

2-Peel off charred skins under running water, remove stems and seeds. Roughly chop peppers.

3-Second Step: Blend the sauce. In a blender, combine roasted poblanos, 1/2 cup sour cream, 2 minced garlic cloves, juice of 1 lime, 1/4 cup cilantro, salt, and pepper. Puree until smooth, about 1 minute. Taste and adjust seasoning. Chill sauce in fridge while prepping chicken it thickens as it rests.

4-Third Step: Prep chicken. Cut 1 lb boneless chicken thighs into 1-inch strips. Pat dry with paper towels. Season with 1 tsp salt, 1/2 tsp pepper, 1 tsp cumin, and 1 tsp chili powder. Mix well to coat evenly.

5-Set up breading station: one shallow dish with 1 cup flour seasoned with salt, another with 2 beaten eggs, third with 1 cup panko mixed with extra cumin and chili powder.

6-Fourth Step: Dredge chicken. Toss strips in flour, shake excess. Dip in eggs, let drip. Press into panko, coating fully. Place on a wire rack. Repeat for all pieces. Let sit 10 minutes for breading to set this prevents falling off during fry.

7-Fifth Step: Fry the chicken. Heat 1/2 inch vegetable oil in a large skillet over medium-high to 350°F (use thermometer if possible). Fry chicken in batches, 4-5 minutes per side until golden and internal temp hits 165°F. Avoid overcrowding. Drain on paper towels.

8-Sixth Step: Warm tortillas. Heat corn tortillas in a dry skillet or microwave wrapped in damp towel, 30 seconds each side.

9-Final Step: Assemble tacos. Fill each tortilla with 1-2 chicken strips. Drizzle generously with poblano sauce. Top with diced onion, crumbled cotija cheese, cilantro, and lime squeeze. Serve immediately for max crunch. Pair with pickled radishes or avocado slices if desired.