These Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa combine tender, spiced chicken, gooey melted cheese, and a zesty, creamy salsa—all tucked into perfectly crispy tortillas. Ideal for Taco Tuesday or any day you’re craving bold Mexican flavors!
Why You’ll Love This Recipe
- Bold Flavors: Spiced chicken, roasted poblano peppers, and creamy avocado-jalapeño salsa create a flavor-packed meal.
- Crispy and Cheesy: The baked tortilla shells are crispy, with melty cheese binding everything together.
- Quick and Easy: Ready in just 40 minutes, this dish is perfect for busy weeknights.
- Customizable: Adjust the spice level, toppings, or salsa ingredients to suit your taste.
- Crowd-Pleaser: Perfect for family dinners or casual gatherings.
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 and stems)
- 2 poblano peppers, deseeded and 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 and roughly chopped*
- ½ cup water
- ¼ cup cilantro, chopped (leaves and stems)
- 1 Tbsp white vinegar
- 1 tsp salt
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
Make the Salsa:
- In a food processor or blender, combine the avocado, jalapeño, water, cilantro, vinegar, and salt. Blend until smooth and creamy. Refrigerate until ready to serve.
Cook the Chicken:
- Preheat the oven to 400°F (200°C) and spray a baking dish with cooking spray.
- In a large bowl, toss the chicken thighs with olive oil, chili powder, cumin, smoked paprika, salt, pepper, garlic, cilantro, poblano peppers, and onion.
- Arrange the chicken and vegetables in the prepared baking dish and bake for 20–22 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove from the oven and shred the chicken. Mix the shredded chicken with the cooked vegetables and set aside.
Assemble the Tacos:
- Increase the oven temperature to 425°F (220°C).
- Soften the corn tortillas by warming them in the oven or microwave for easier handling.
- Place a small handful of shredded cheese on one half of each tortilla. Add the chicken mixture on top of the cheese and sprinkle more cheese over the chicken. Fold the tortillas over and press gently.
Bake the Tacos:
- Arrange the assembled tacos on a baking sheet and bake for 15–17 minutes, or until the tortillas are crispy and the cheese is fully melted.
Serve and Enjoy:
- Serve the tacos hot with the avocado-jalapeño salsa on the side. Garnish with shredded lettuce and lime wedges for added freshness.
Servings and Timing
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 6
Variations
- Spice It Up: Leave the seeds in the jalapeño for a spicier salsa.
- Cheese Options: Use Pepper Jack, queso fresco, or your favorite melting cheese.
- Add Veggies: Include roasted corn, diced tomatoes, or sliced jalapeños for extra toppings.
- Grilled Chicken: Grill the chicken thighs instead of baking for a smoky flavor.
- Tortilla Choices: Use flour tortillas or hard taco shells for a different texture.
Storage/Reheating
- Storage: Store leftover tacos in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat tacos in the oven at 350°F (175°C) for 5–7 minutes to restore crispiness.
- Salsa Storage: Store the salsa in an airtight container in the refrigerator for up to 2 days.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well, though thighs tend to be juicier and more flavorful.
2. How can I make the tacos spicier?
Add sliced jalapeños or a drizzle of hot sauce to the filling.
3. Can I make these tacos gluten-free?
Yes, corn tortillas are naturally gluten-free. Ensure all other ingredients are certified gluten-free.
4. Can I use store-bought salsa?
Absolutely, but the homemade avocado-jalapeño salsa adds a fresh, creamy touch.
5. How do I keep the tortillas from breaking?
Warm the tortillas before assembling to make them more pliable.
6. Can I cook the chicken on the stovetop?
Yes, sauté the chicken and vegetables in a skillet over medium heat until cooked through.
7. What side dishes pair well with these tacos?
Serve with Mexican rice, black beans, or a fresh side salad.
8. Can I freeze the chicken filling?
Yes, freeze the cooked chicken and vegetables in an airtight container for up to 2 months. Thaw and reheat before using.
9. Can I make the salsa ahead of time?
Yes, prepare the salsa up to a day in advance and refrigerate. Stir before serving.
10. Can I use a different protein?
Yes, substitute the chicken with ground beef, turkey, or even shrimp for a variation.
Conclusion
Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa are a delicious and satisfying meal with bold flavors and textures. The combination of tender chicken, melty cheese, crispy tortillas, and creamy salsa makes this dish an instant favorite. Whether it’s a family dinner or a casual gathering, these tacos are sure to impress. Enjoy!
Print
Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa are a flavor-packed delight. Featuring tender shredded chicken, roasted poblano peppers, gooey cheese, and a creamy avocado salsa, they’re the perfect choice for Taco Tuesday or any day!
Ingredients
For the Chicken Tacos:
- 1 1/2 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 1/2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cloves garlic, 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 (adjust for spice level)
- 1/2 cup water
- 1/4 cup cilantro, chopped (leaves & stems)
- 1 tbsp white vinegar
- 1 tsp salt
Instructions
1. Make the Salsa:
- Combine avocado, jalapeño, water, cilantro, vinegar, and salt in a food processor or blender.
- Blend until smooth and creamy.
- Refrigerate until ready to serve.
2. Cook the Chicken:
- Preheat oven to 400°F (200°C) and lightly spray a baking dish with cooking spray.
- In a large bowl, toss chicken thighs with olive oil, chili powder, cumin, smoked paprika, salt, black pepper, garlic, cilantro, poblano peppers, and onion.
- Spread the mixture evenly in the prepared baking dish and bake for 20-22 minutes, or until the chicken is cooked through (internal temperature of 165°F (74°C)).
- Shred the chicken, mix it with the cooked vegetables, and set aside.
3. Assemble the Tacos:
- Preheat oven to 425°F (220°C).
- Warm the tortillas briefly in the oven to make them pliable.
- Lay tortillas flat, sprinkle a layer of shredded cheese, add the chicken mixture, and top with more cheese.
- Fold the tortillas in half and press gently to close.
4. Bake the Tacos:
- Place assembled tacos on a baking sheet and bake for 15-17 minutes, or until crispy and the cheese is melted.
5. Serve:
- Serve hot tacos with the avocado-jalapeño salsa on the side. Garnish with shredded lettuce, lime wedges, and additional toppings like diced tomatoes or sour cream if desired.
Notes
- Customizable Heat: Add extra jalapeños or use spicy cheese to increase the heat level.
- Gluten-Free Option: Use certified gluten-free corn tortillas.
- Make Ahead: The chicken filling and salsa can be prepared in advance and stored in the refrigerator.
Nutrition
- Serving Size: 1
- Calories: 375 kcal per serving
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