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Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe

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★★★★★

4.5 from 551 reviews

These Crispy Poblano Chicken Tacos feature tender shredded chicken thighs baked with smoky poblano peppers and aromatic spices, layered with melted Monterey jack cheese inside warm, crispy corn tortillas. Served with a creamy and spicy avocado-jalapeño salsa, this recipe offers a perfect balance of textures and bold Mexican-inspired flavors for a delicious and satisfying meal.

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

  1. Make the salsa. Add the avocado, deseeded jalapeño, water, chopped cilantro, white vinegar, and salt to a food processor. Blend until smooth and creamy. Cover and refrigerate the salsa until ready to serve to enhance flavors and keep it fresh.
  2. Prepare and bake the chicken mixture. Preheat your oven to 400°F (204°C) and spray a baking dish with cooking spray. In a large bowl, combine chicken thighs, olive oil, chili powder, cumin, smoked paprika, salt, black pepper, minced garlic, chopped cilantro, diced poblano peppers, and sliced white onion. Toss everything well to evenly coat the chicken and vegetables with the spices. Spread the mixture evenly in the baking dish and bake for 20-22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
  3. Shred the chicken. Remove the baking dish from the oven and use two large forks to shred the cooked chicken in the dish. Mix the shredded chicken thoroughly with the cooked vegetables for a well combined filling.
  4. Warm the tortillas. Increase your oven temperature to 425°F (218°C). Line a large baking pan with parchment paper and arrange the corn tortillas in a single layer. Lightly spray both sides of the tortillas with cooking spray. Bake them for 2-3 minutes, just enough to soften them so they can easily fold without cracking.
  5. Assemble the tacos. Remove the tortillas from the oven. On one half of each tortilla, layer some shredded Monterey jack cheese, followed by the shredded chicken and veggie mixture, and then a little more cheese on top. Fold the other half of the tortilla over to enclose the filling and gently press down to allow the cheese to act as a glue, holding the fold.
  6. Bake the assembled tacos. Return the assembled tacos to the baking pan and place back into the oven. Bake for 15-17 minutes, or until the cheese is melted throughout and the tortilla shells are crisp and golden brown.
  7. Serve. Remove the tacos from the oven and serve immediately with the chilled avocado-jalapeño salsa on the side. Garnish with shredded lettuce and lime wedges for added freshness and tang.

Notes

  • If you prefer more heat, leave some seeds in the jalapeño for the salsa.
  • Use a meat thermometer to ensure chicken is cooked safely to 165°F.
  • To make this recipe gluten-free, confirm your corn tortillas are certified gluten-free.
  • Leftover tacos can be refrigerated for up to 2 days and crisped up in a skillet before serving.
  • Feel free to swap Monterey jack cheese for pepper jack for added spice.

Keywords: poblano chicken tacos, baked chicken tacos, avocado jalapeño salsa, Mexican tacos recipe, crispy tacos

Find it online: https://cheframiflavor.com/crispy-poblano-chicken-tacos-with-avocado-jalapeno-salsa-recipe/