Description
These Crispy Poblano Chicken Tacos are the perfect blend of smoky, tender chicken, fresh poblano peppers, and crispy corn tortillas. Paired with a creamy avocado-jalapeño salsa, this recipe is perfect for taco night! Full of flavor, these tacos are a hit for family dinners and gatherings.
Ingredients
Scale
For the Chicken Tacos:
- 1½ lbs boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1½ teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 garlic cloves, minced
- 2 tablespoons cilantro, chopped (leaves and stems)
- 2 poblano peppers, deseeded and 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 and roughly chopped (leave seeds for extra spice)
- ½ cup water
- ¼ cup cilantro, chopped (leaves and stems)
- 1 tablespoon white vinegar
- 1 teaspoon salt
Instructions
- Make the Salsa:
In a food processor, combine avocado, jalapeño, water, cilantro, vinegar, and salt. Blend until smooth and refrigerate until ready to serve. - Cook the Chicken and Veggies:
Preheat oven to 400°F (200°C) and spray a baking dish with cooking spray. In a large bowl, toss chicken thighs, olive oil, chili powder, cumin, smoked paprika, salt, black pepper, garlic, cilantro, poblano peppers, and onion until coated. Spread evenly in the prepared baking dish and bake for 20-22 minutes, until chicken reaches an internal temperature of 165°F (74°C). Shred chicken with two forks and mix with the cooked veggies. - Assemble the Tacos:
Increase oven temperature to 425°F (220°C). Line a baking sheet with parchment paper and place tortillas on it. Lightly spray both sides with cooking spray. Flip and bake for 2–3 minutes to soften. Layer cheese, chicken mixture, and more cheese on one side of each tortilla. Fold tortillas and gently press to seal. - Bake the Tacos:
Return the baking sheet to the oven and bake for 15–17 minutes until golden and crispy. - Serve:
Serve immediately with the avocado-jalapeño salsa on the side, garnished with shredded lettuce and lime wedges.
Notes
- You can prepare the salsa ahead of time and store it in an airtight container in the fridge.
- For added heat, leave some seeds in the jalapeño when making the salsa.
- Feel free to substitute chicken breasts if you prefer, but chicken thighs yield a juicier result.
- Serve with cilantro lime rice or Mexican street corn for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco (based on 8 servings)
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 80mg