Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa

These Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa are a flavor-packed, satisfying meal that brings together smoky roasted peppers, juicy shredded chicken, and melty cheese, all tucked into crispy baked corn tortillas. Topped with a creamy, tangy avocado-jalapeño salsa, these tacos are a perfect blend of crunchy, spicy, and fresh elements—ideal for weeknight dinners or casual entertaining.

Why You’ll Love This Recipe

• Baked instead of fried, offering a lighter, healthier taco option.

• Combines smoky poblanos, savory chicken, and creamy avocado salsa for a rich and balanced flavor.

• The salsa adds a cool, spicy twist that perfectly complements the crispy tacos.

• Easily customizable with different proteins, cheeses, or spice levels.

• Great for both casual family meals and entertaining guests.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the chicken tacos:

• Boneless, skinless chicken thighs

• Poblano peppers

• White onion

• Garlic cloves

• Fresh cilantro

• Olive oil

• Chili powder

• Ground cumin

• Smoked paprika

• Salt

• Black pepper

• Corn tortillas

• Shredded Monterey Jack cheese

For the avocado-jalapeño salsa:

• Ripe avocado

• Jalapeño pepper

• Water

• Fresh cilantro

• White vinegar

• Salt

Directions

1. Make the salsa: In a blender or food processor, combine avocado, jalapeño (seeds removed for less heat), water, cilantro, vinegar, and salt. Blend until smooth. Chill until ready to serve.

2. Roast the chicken and vegetables: Preheat oven to 400°F (200°C). In a bowl, toss chicken thighs with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Add chopped poblano peppers, sliced onions, minced garlic, and chopped cilantro. Mix well. Spread on a baking tray and roast for 20–22 minutes or until the chicken is cooked through. Shred the chicken and stir with roasted vegetables.

3. Assemble the tacos: Raise oven temperature to 425°F (220°C). Lightly spray one side of each tortilla with cooking spray. Warm tortillas in the oven for 2–3 minutes to soften. On each tortilla, sprinkle some cheese, add chicken-poblano mixture, and top with more cheese. Fold the tortilla and press gently.

4. Bake until crispy: Arrange tacos on a baking sheet. Bake for 15–17 minutes or until the tortillas are golden and crisp and the cheese is melted.

5. Serve: Spoon avocado-jalapeño salsa over the tacos or serve on the side for dipping.

Servings and Timing

• Servings: About 6 servings

• Prep Time: 20 minutes

• Cook Time: 35–40 minutes total

Variations

• Swap proteins: Use shredded chicken breast, ground beef, or even sautéed mushrooms for a vegetarian version.

• Change up the salsa: Replace avocado with sour cream for a tangy creamier dip, or add lime juice for brightness.

• Spice level: Keep or remove jalapeño seeds to adjust heat, or substitute with serrano for extra spice.

• Tortilla types: Use flour tortillas if preferred, though they may be less crispy when baked.

Storage/Reheating

• Storage: Store leftover tacos in an airtight container in the refrigerator for up to 3 days. Keep salsa separate for best texture.

• Reheating: Reheat tacos in a 350°F (175°C) oven for 10–12 minutes until warmed and crisp again. Avoid microwaving to preserve texture.

FAQs

What are poblano peppers, and how spicy are they?

Poblano peppers are mild, flavorful peppers with a slightly smoky taste. They’re typically not very spicy, making them suitable for most palates.

Can I use pre-cooked or rotisserie chicken?

Yes, rotisserie chicken works well. Simply shred it and combine it with the roasted poblanos, onions, and seasoning before assembling the tacos.

How do I keep the tortillas from breaking?

Warm tortillas before filling them to make them more flexible. Lightly spraying or brushing with oil helps them hold their shape and crisp up nicely.

Can I make the salsa ahead of time?

Yes. The avocado-jalapeño salsa can be made a day ahead. Store it in an airtight container with plastic wrap pressed against the surface to reduce browning.

Can these tacos be made gluten-free?

Yes. Use certified gluten-free corn tortillas and ensure all other ingredients are gluten-free.

What cheese substitutes can I use?

Cheddar, pepper jack, or a Mexican cheese blend are great alternatives to Monterey Jack.

How spicy is the salsa?

The salsa has a mild to moderate heat depending on the jalapeño and whether you include the seeds. You can adjust the heat to your preference.

Can I freeze these tacos?

It’s best to freeze the filling only. Tortillas tend to lose their texture when frozen and reheated. Assemble fresh for best results.

Are these tacos good for meal prep?

Yes. Make the filling and salsa in advance, then assemble and bake when ready to eat.

What sides go well with these tacos?

They pair well with rice, black beans, corn salad, or a simple green salad.

Conclusion

Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa offer a flavorful, crispy, and creamy experience that’s sure to please any taco lover. Easy to prepare, endlessly adaptable, and baked for a healthier take, these tacos are perfect for busy weeknights or weekend gatherings. With the smoky chicken filling and zesty salsa, each bite is satisfying and memorable.