Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
