Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe

Introduction

Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa offer a perfect balance of smoky, spicy, and creamy flavors. This easy-to-make recipe combines tender shredded chicken, roasted poblano peppers, and a zesty homemade salsa that will brighten up any taco night.

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

1. Step 1: Make the salsa by adding avocado, jalapeño, water, cilantro, white vinegar, and salt to a food processor. Blend until smooth, then cover and refrigerate until ready to serve.
2. Step 2: Preheat the oven to 400 degrees and spray a baking dish with cooking spray.
3. Step 3: In a large bowl, combine chicken thighs, olive oil, chili powder, cumin, smoked paprika, salt, black pepper, minced garlic, cilantro, diced poblano peppers, and sliced onion. Toss to coat evenly.
4. Step 4: Spread the chicken and vegetables evenly in the prepared baking dish. Bake for 20-22 minutes until the chicken is cooked through (165 degrees internal temperature) and vegetables are tender.
5. Step 5: Remove from oven and shred the chicken using two large forks. Mix the shredded chicken and vegetables together in the dish.
6. Step 6: Increase the oven temperature to 425 degrees. Line a large baking pan with parchment paper and lay out the tortillas. Spray them lightly with cooking spray, flip, and bake for 2-3 minutes until soft enough to fold.
7. Step 7: Remove tortillas from oven. On one side of each tortilla, layer cheese, the shredded chicken mixture, and more cheese. Fold the tortillas over the filling and press gently to seal.
8. Step 8: Place the folded tacos on the baking pan and bake for 15-17 minutes until the cheese melts and the tortillas become crispy.
9. Step 9: Serve the tacos immediately with shredded lettuce, lime wedges, and the chilled avocado-jalapeño salsa.

Tips & Variations

• For extra heat, leave some seeds in the jalapeño when making the salsa or add a pinch of cayenne pepper.
• Substitute chicken thighs with boneless chicken breasts if preferred, but thighs stay juicier.
• Use flour tortillas instead of corn if you want a softer texture.
• For a smoky twist, char the poblano peppers over an open flame before dicing.
• Make the salsa ahead of time to allow flavors to meld and save prep time on serving day.

Storage

Store leftover shredded chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Keep the avocado-jalapeño salsa covered tightly to prevent browning and use within 1-2 days. Reheat the chicken mixture gently in the microwave or on the stovetop before assembling tacos. It is best to prepare tacos fresh to maintain crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the avocado-jalapeño salsa without a food processor?

Yes, you can mash the avocado by hand with a fork and finely chop the jalapeño, cilantro, then mix together with water, vinegar, and salt until smooth, though the texture might be chunkier.

What can I use if I don’t have poblano peppers?

You can substitute poblano peppers with mild green bell peppers for less heat or roasted Anaheim peppers for a similar flavor profile. Adjust seasoning accordingly.

Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe

Print Recipe

★★★★★

4.9 from 100 reviews

These Crispy Poblano Chicken Tacos feature tender shredded chicken thighs baked with poblano peppers and a flavorful blend of spices, layered with melted Monterey jack cheese in lightly toasted corn tortillas. Served alongside a creamy and mildly spicy avocado-jalapeño salsa, this recipe offers a vibrant and satisfying Mexican-inspired meal perfect for a family dinner or casual gathering.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6–8 tacos 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

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, jalapeño, water, cilantro, vinegar, and salt to a food processor and blend until smooth. Cover and refrigerate until ready to serve to keep the flavors fresh and vibrant.
2. Prepare and 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 thinly sliced onion until everything is well coated. Spread the chicken and vegetables evenly in the prepared dish. Bake for 20-22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the peppers and onions are tender.
3. Shred the chicken: Remove the baking dish from the oven and use two large forks to shred the chicken directly in the dish. Mix the shredded chicken and cooked vegetables together evenly.
4. Warm the tortillas: Increase the oven temperature to 425°F (220°C). Line a large baking pan with parchment paper and lay the corn tortillas out in a single layer. Lightly spray the tortillas with cooking spray on both sides and bake for 2-3 minutes, just until soft enough to fold without cracking.
5. Assemble the tacos: Remove the tortillas from the oven. On one half of each tortilla, layer shredded cheese, the shredded chicken and vegetable mixture, and then a bit more cheese. Fold the other half of the tortilla over the filling and gently press down to help the taco hold together.
6. Crisp and melt the tacos: Place the assembled tacos back onto the lined baking sheet. Bake at 425°F (220°C) for 15-17 minutes, or until the cheese is fully melted and the tortillas are crispy and golden.
7. Serve: Serve the crispy poblano chicken tacos immediately, accompanied by shredded lettuce, lime wedges, and a generous spoonful of the avocado-jalapeño salsa for a fresh, tangy kick.

Notes

• Removing seeds from the jalapeño and poblano peppers reduces the heat, but you can adjust based on your spice preference.
• For a dairy-free option, omit the Monterey Jack cheese or use a plant-based cheese alternative.
• Ensure the chicken is cooked to an internal temperature of 165°F to guarantee safety.
• Leftover tacos can be stored in the refrigerator for up to 2 days and reheated in the oven to maintain crispiness.
• Serve with extra lime wedges and fresh cilantro for enhanced flavor.

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