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
Scale
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
