I absolutely love this Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe because it’s packed with layers of flavor and a satisfying crunch that makes every bite a little celebration. The combination of smoky poblano peppers with tender spiced chicken and that creamy, spicy salsa? It’s just unbeatable. Whenever I need a quick dinner that feels special yet relaxed enough for weeknights, these tacos are my go-to.
You’ll find that this recipe hits the perfect balance between convenience and excitement. The oven handles the chicken and veggies for you, freeing up your hands to whip up the vibrant salsa. Plus, the crispy tortilla makes these tacos stand out from the crowd—giving you the kind of texture contrast that’s both fun and delicious. If you love Tex-Mex flavors with a fresh twist, this Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe is definitely worth trying soon.
Why You’ll Love This Recipe
- Bold Flavor Combinations: Smoky poblano peppers and spicy avocado-jalapeño salsa create layers of taste you’ll crave.
- Effortless Preparation: Baking the chicken with veggies means less stove time and more hands-free cooking.
- Perfectly Crispy Tortillas: Baking tortillas with cheese melts while crisping them up—game changer for texture lovers.
- Family Friendly: This recipe consistently wins over picky eaters and spice lovers alike.
Ingredients You’ll Need
The ingredients for this Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe come together in a way that balances smoky, spicy, and creamy just right. When shopping, hunt for fresh poblano peppers and ripe avocados as they make all the difference in flavor and texture.
- Boneless skinless chicken thighs: They stay juicy and tender after baking compared to breasts.
- Olive oil: Helps coat the chicken and veggies for even roasting.
- Chili powder: Adds warmth and depth without overpowering.
- Cumin: Brings an earthy note that pairs perfectly with poblano peppers.
- Smoked paprika: Delivers that subtle smoky flavor, key to this recipe’s character.
- Salt & black pepper: Essential seasonings to bring everything to life.
- Garlic cloves: Minced fresh garlic gives a fragrant punch.
- Cilantro: You’ll use some in cooking and more fresh in the salsa—can’t skip it!
- Poblano peppers: Deseeded and diced for a sweet-smoky veggie hit.
- White onion: Thinly sliced to roast and mellow out.
- Corn tortillas: Traditional choice that crisps beautifully in the oven.
- Monterey Jack cheese: Melts wonderfully and adds gooey richness inside the tacos.
- Shredded lettuce: For serving—adds crunch and freshness.
- Lime wedges: A must-have to brighten every bite.
- Avocado: Creamy base of the salsa that balances heat.
- Jalapeño: Deseeded or not depending on how spicy you want your salsa.
- Water, white vinegar, salt: Blend into the salsa to smooth and season perfectly.
Variations
I love how easy it is to tweak this Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe to suit different moods—whether you want to dial up the heat, keep it mild, or sneak in more veggies. It’s all about making it your own, so don’t hesitate to experiment!
- Spice it up: I sometimes leave the jalapeño seeds in the salsa for an extra kick, but if you’re serving kids, deseeding helps control heat.
- Make it vegetarian: Swap chicken for roasted mushrooms or cauliflower for a smoky, crispy veggie taco version I’ve enjoyed.
- Cheese alternative: Try queso fresco or a sharp cheddar if you want a different melt and flavor profile.
- Seasonal twists: Add roasted corn or black beans into the chicken mix for extra texture and color when in season.
How to Make Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe
Step 1: Whip up the bright avocado-jalapeño salsa
Start by tossing avocado, deseeded jalapeño, water, cilantro, white vinegar, and salt into your food processor. Blend until completely smooth and creamy. This salsa is the perfect fresh, cool counterpoint to those warm, crispy tacos. I usually make it first so it can chill in the fridge and the flavors meld beautifully while the chicken cooks.
Step 2: Season and bake the chicken and veggies
Preheat your oven to 400°F and spray a baking dish with cooking spray. In a large bowl, coat the chicken thighs with olive oil, chili powder, cumin, smoked paprika, salt, pepper, garlic, cilantro, diced poblanos, and sliced onion. Spread everything in the dish without overcrowding. Pop it in the oven and bake for 20-22 minutes until the chicken reaches 165°F and the veggies are tender. This one-pan method is one of my favorite hacks—zero fuss, maximum flavor.
Step 3: Shred and mix your flavorful filling
Grab two forks and shred the chicken right in the baking dish, mixing it together with the roasted peppers and onions. The juices and seasoning from the roasting meld everything into a tasty, cohesive filling that’s juicy but not soupy. I like to taste test here and add a pinch more salt or chili powder if needed.
Step 4: Prep tortillas for that perfect fold
Turn your oven up to 425°F and line a baking pan with parchment paper. Lay out your corn tortillas, spray them lightly on one side, flip, and give the other side a good spray. Pop them into the oven for 2-3 minutes until just softened—not crispy yet! This warming step makes the tortillas pliable so they fold nicely around your filling without cracking.
Step 5: Layer, fold, and bake to crispy cheesy perfection
Place each tortilla on the pan, add shredded cheese on one side, spoon in the chicken mixture, then sprinkle more cheese over the filling. Fold the other half over and gently press to seal. Bake the whole pan for 15-17 minutes until the cheese melts and tortillas turn beautifully crisp. This final bake is the secret to the “crispy” in Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe—you’ll love the texture!
Step 6: Serve with fresh toppings and salsa
Serve these tacos right out of the oven alongside your chilled avocado-jalapeño salsa, shredded lettuce, and lime wedges. The lime juice adds that perfect zing that pulls everything together. You’ll probably want seconds—I know my family does!
Pro Tips for Making Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe
- Don’t overcrowd the pan: Spreading the chicken and veggies out ensures they roast instead of steam, upping flavor and texture.
- Watch your jalapeño heat level: I learned that blending whole jalapeño, seeds and all, gives a fiery salsa—so start mild if you’re unsure.
- Use parchment paper for easy clean-up: It also stops the tortillas from sticking during their final crisping stage.
- Let the cheese seal the tortilla fold: Press gently after folding so the melted cheese keeps everything together without extra effort.
How to Serve Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe
Garnishes
I’m a big fan of adding a little shredded lettuce for fresh crunch and some bright lime wedges you can squeeze over before digging in. Sometimes I top with a sprinkle of extra chopped cilantro or a dollop of sour cream to mellow the heat. These garnishes make the tacos feel fancy without adding fuss.
Side Dishes
My go-to sides include a simple Mexican street corn salad, black bean salad, or just some quick cilantro-lime rice. If I’m in a hurry, sliced cucumber and radishes with lime and chili powder make a refreshing crunch complement to the rich tacos.
Creative Ways to Present
For taco night parties, I love setting up a taco bar with trays of the shredded chicken, roasted veggies, various salsas including this avocado-jalapeño, and plenty of toppings. Serving the tacos partially assembled and letting guests add their own fixings makes for a fun, interactive meal everyone enjoys.
Make Ahead and Storage
Storing Leftovers
I store leftover shredded chicken and roasted veggies in an airtight container in the fridge and keep the salsa separate to maintain freshness. The chicken stays juicy for about 3 days, perfect for quick lunches or second dinners.
Freezing
If I want to freeze, I bag up the cooked chicken mixture without the cheese or tortillas, then freeze for up to 2 months. It reheats nicely in a skillet with a splash of water or stock to bring back moisture.
Reheating
To reheat the assembled tacos, I prefer the oven or toaster oven at 350°F wrapped loosely in foil to keep the cheese melted and tortilla crispy. The microwave works in a pinch but can make tortillas soggy.
FAQs
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Can I use chicken breasts instead of thighs in this recipe?
Yes, you can substitute chicken breasts, but thighs stay more tender and juicy during baking. If you use breasts, watch the cooking time carefully to avoid drying out and consider marinating a bit longer.
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How spicy is the avocado-jalapeño salsa?
The heat level depends on how much jalapeño you include and whether you keep the seeds. Removing seeds makes it milder, so feel free to adjust based on your taste or your family’s spice tolerance.
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Can I make the salsa ahead of time?
Absolutely! The salsa actually improves if made a few hours ahead because the flavors meld beautifully in the fridge. Just cover tightly to prevent browning.
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What can I serve instead of corn tortillas?
Flour tortillas work fine too, though they won’t get quite as crispy. You can also get creative with lettuce wraps for a low-carb option.
Final Thoughts
When I first tried this Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe, it quickly became one of my favorites for busy nights and casual get-togethers. The crispy, cheesy tortillas combined with smoky chicken and that cool, creamy salsa are a winning combo every time. I can’t wait for you to try making it—you’ll enjoy how simple it is to nail restaurant-quality tacos right at home. Trust me, once you do, it’ll be on your regular rotation too!
Print
Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe
- Prep Time: 20 minutes
- Cook Time: 37 minutes
- Total Time: 57 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa feature tender shredded chicken baked with smoky poblano peppers and spices, folded into crispy baked corn tortillas layered with melted Monterey jack cheese. Topped with a creamy, tangy avocado-jalapeño salsa, these tacos deliver vibrant flavors and satisfying textures perfect for a flavorful weeknight meal or casual gathering.
Ingredients
For the chicken tacos:
- 1½ lbs. boneless skinless chicken thighs
- 2 Tbsp olive oil
- 1½ tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 garlic cloves, minced
- 2 Tbsp cilantro, chopped (leaves & stems)
- 2 poblano peppers, deseeded & diced
- 1 small white onion, thinly sliced
- 6-8 corn tortillas
- 2 cups shredded Monterey jack cheese
- Shredded lettuce, for serving
- Lime wedges, for serving
For the avocado-jalapeño salsa:
- 1 large avocado
- 1 medium jalapeño, deseeded & roughly chopped*
- ½ cup water
- ¼ cup cilantro, chopped (leaves & stems)
- 1 Tbsp white vinegar
- 1 tsp salt
Instructions
- Make the salsa: Add the avocado, jalapeño, water, cilantro, vinegar and salt to a food processor and blend until smooth. Cover and refrigerate the salsa until ready to serve.
- Cook the chicken: Preheat the oven to 400°F (204°C) and spray a baking dish with cooking spray. In a large bowl, toss the chicken thighs, olive oil, chili powder, cumin, smoked paprika, salt, black pepper, garlic, cilantro, poblano peppers, and onion until fully coated. Arrange the chicken and vegetables evenly in the prepared dish. Bake for 20-22 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
- Shred the chicken: Remove the baking dish from the oven and use two large forks to shred the chicken. Mix the shredded chicken with the baked vegetables in the dish.
- Prepare the tortillas: Increase the oven temperature to 425°F (218°C). Line a large baking pan with parchment paper and lay out the corn tortillas. Spray both sides of the tortillas lightly with cooking spray. Bake for 2-3 minutes until soft enough to fold without cracking.
- Assemble the tacos: Remove the tortillas from the oven. On one side of each tortilla, layer a portion of shredded cheese, then the chicken-vegetable mixture, and more cheese on top. Fold the other half of the tortilla over the filling and gently press to adhere.
- Crisp the tacos: Place the assembled tacos back on the parchment-lined baking pan. Bake for 15-17 minutes until the cheese melts and the tortillas turn crispy.
- Serve: Serve the crispy tacos immediately with shredded lettuce, lime wedges, and a generous spoonful of the chilled avocado-jalapeño salsa. Enjoy!
Notes
- Leave the seeds in the jalapeño if you want your salsa extra spicy!
- Ensure chicken is cooked to a safe internal temperature of 165°F for food safety.
- Use corn tortillas for authentic flavor and texture; flour tortillas will alter the crispiness.
- Shredded Monterey jack cheese melts well and adds a mild creamy flavor, but you can substitute with a Mexican cheese blend if desired.
- For a vegetarian version, substitute chicken thighs with roasted poblano and zucchini strips and omit the cheese or use a vegan cheese alternative.
Nutrition
- Serving Size: 1 serving (about 2 tacos)
- Calories: 480
- Sugar: 3g
- Sodium: 820mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 110mg
