Name: Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 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; 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

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Introduction

Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa are a flavorful and satisfying meal that combines tender, spiced chicken with a creamy, zesty salsa. These tacos offer the perfect balance of smoky, spicy, and fresh flavors wrapped in crisp tortillas. They’re sure to be a hit for any weeknight dinner or casual gathering.

Two tacos sit on brown parchment paper on a black baking tray, placed on a white marbled surface. The taco on the left has one soft white corn tortilla topped with shredded cooked chicken mixed with red sauce and small bits of finely chopped greens scattered around. The taco on the right has one soft white corn tortilla loaded with a thick layer of finely shredded white cheese. Two lime wedges rest near the bottom of the tray. The scene is well lit and natural. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: Make the salsa. In a food processor, combine the avocado, jalapeño, water, cilantro, vinegar, and salt. Blend until smooth. Cover and refrigerate until ready to serve.
Step 2: Cook the chicken. Preheat your oven to 400 degrees F and lightly grease a baking dish. 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. Spread the chicken and vegetables evenly in the baking dish. Bake for 20-22 minutes until the chicken is cooked through (165°F internal temperature) and the veggies are tender. Remove from oven and shred the chicken with two forks, mixing it with the vegetables in the dish.
Step 3: Prepare the tortillas. Increase the oven temperature to 425 degrees F. Line a large baking pan with parchment paper. Arrange the tortillas on the pan and spray both sides lightly with cooking spray. Bake for 2-3 minutes until soft enough to fold but not crispy.
Step 4: Assemble the tacos. Remove the tortillas from the oven and layer cheese on one side, then add the shredded chicken and vegetable mixture, finishing with a bit more cheese. Fold the other side over the filling and press gently to seal.
Step 5: Bake the tacos. Place the assembled tacos back on the baking sheet and bake for 15-17 minutes until the cheese melts and the tortillas become crispy.
Step 6: Serve immediately with shredded lettuce, lime wedges, and the chilled avocado-jalapeño salsa. Enjoy!

Tips & Variations

For extra heat, leave some or all of the jalapeño seeds in the salsa.
Use chicken breast if preferred, but watch baking time closely to avoid drying out.
Add a squeeze of fresh lime juice to the chicken mixture for a brighter flavor.
Swap Monterey jack for Oaxaca or mozzarella cheese for a different melty texture.
Warm the tortillas on a dry skillet if you don’t have an oven-safe pan available.

Storage

Store any leftover chicken mixture and salsa separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the chicken mixture gently in a skillet or microwave. For best crispness, reassemble tacos and bake briefly until heated through. The assembled tacos are best eaten fresh due to their crispy texture.

How to Serve

Four crispy tacos arranged on a dark tray with a white marbled texture underneath. Each taco shell is golden brown and slightly folded, showing fillings of melted cheese and cooked vegetables that are orange and dark green in color. On top of every taco, there is a small heap of fresh shredded bright green lettuce. Around the tacos, there are lime wedges and a splash of green sauce near a white spoon, which has some green sauce dripping off it. The taco shells have a light sprinkle of coarse white salt. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the salsa ahead of time?

Yes, the avocado-jalapeño salsa can be prepared up to a day in advance and stored in the refrigerator. Just cover it tightly to prevent browning and stir well before serving.

What if I don’t have poblano peppers?

You can substitute poblano peppers with mild green bell peppers or Anaheim peppers. Keep in mind the flavor will be less smoky but still delicious.