Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

If you have a gas stove, place the poblano peppers directly over the flame and char them until they are completely blackened. Alternatively, place them on a baking tray and put your oven on high broil. Turn them until they are completely blackened. Transfer them to a bowl while hot and cover them tightly with plastic wrap.

When the peppers have cooled completely, place them under water and peel off the burned skin, and remove the core and seeds. Slice the peppers thinly into bite sized pieces.

Remove the leaves from the stem of the cilantro, and finely chop the leaves.

Cut the limes in half, and use the citrus reamer to juice the limes.

Measure the olive oil and spices into a bowl.

With a couple of forks, shred the cooked chicken breast finely.

Mix together the lime juice, olive oil with spices, and cilantro to a bowl. Season with salt to taste.

Add the shredded chicken and chopped poblano to a bowl and toss together with the dressing.

Preheat a medium frying pan over medium high heat, and reheat the chicken until heated through. Taste and adjust seasoning with salt if needed.

Serve with your favourite salsa, tortillas, and any other of your favourite taco toppings.