Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe
These Crispy Poblano Chicken Tacos feature tender shredded chicken thighs baked with smoky poblano peppers and spices, layered with melted Monterey jack cheese inside warm corn tortillas. Paired with a creamy avocado-jalapeño salsa, these tacos offer a perfect balance of smoky, spicy, and fresh flavors with a satisfying crispy texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6-8 tacos 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Chicken and Vegetables
- 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
Tacos
- 6–8 corn tortillas
- 2 cups shredded Monterey jack cheese
- Shredded lettuce, for serving
- Lime wedges, for serving
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, white 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 (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, black pepper, minced garlic, chopped cilantro, diced poblano peppers, and sliced onion until evenly coated. Arrange the chicken and vegetables in the prepared dish in a single layer. Bake for 20-22 minutes or until the chicken reaches an internal temperature of 165°F and the veggies are tender. Remove from oven, shred the chicken using two large forks, and mix the shredded chicken with the vegetables in the dish.
- Assemble the tacos. Increase the oven temperature to 425°F (220°C). Line a large baking pan with parchment paper and lay out the corn tortillas on the pan. Spray both sides of the tortillas lightly with cooking spray. Bake for 2-3 minutes until the tortillas are softened but still pliable. Remove the pan from the oven; on one side of each tortilla, layer shredded cheese, the shredded chicken and vegetable mixture, and a little more cheese. Fold the other side of the tortilla over the filling and press gently to seal.
- Bake the tacos. Return the assembled tacos to the oven and bake for 15-17 minutes or until the cheese is melted and the tortillas are crispy.
- Serve. Serve the crispy tacos immediately with shredded lettuce, lime wedges, and the chilled avocado-jalapeño salsa. Enjoy this flavorful and satisfying meal!
Notes
- Deseeding the jalapeño reduces heat; leave seeds in for spicier salsa.
- Using chicken thighs keeps the meat juicy and tender.
- Spraying tortillas with cooking spray helps achieve crispiness without frying.
- Make sure to shred the chicken once cooked for easy taco assembly.
- Leftover salsa can be stored in an airtight container in the refrigerator for up to 2 days.
Keywords: chicken tacos, poblano peppers, avocado salsa, Mexican recipe, baked tacos, shredded chicken, spicy salsa
