Creating Crispy Poblano Chicken Tacos is a simple process that involves a few key steps:

1. Prepare the Chicken: Cut the chicken breasts into strips. Season with cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix well to ensure the chicken is evenly coated.

2. Roast the Poblano Peppers: Preheat your oven to 425°F (220°C). Place the poblano peppers on a baking sheet and roast for about 20 minutes until the skin is charred and blistered. Remove from the oven and let them cool. Once cooled, peel off the skin, remove the seeds, and slice into strips.

3. Set Up a Breading Station: Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

4. Bread the Chicken: Dip each chicken strip into the flour, shaking off the excess. Then, dip it into the beaten eggs, and finally coat it with breadcrumbs, pressing gently to adhere.

5. Fry the Chicken: In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the breaded chicken strips in batches, frying until golden brown and cooked through, about 3-4 minutes per side. Remove and drain on paper towels.

6. Warm the Tortillas: In a separate skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.

7. Assemble the Tacos: Place a few chicken strips onto each tortilla. Top with roasted poblano strips and garnish with fresh cilantro.

8. Serve: Serve the tacos with lime wedges on the side for squeezing over the top.