Description
These Crispy Poblano Chicken Tacos are a delightful combination of tender chicken thighs, roasted poblano peppers, and a creamy avocado-jalapeño salsa, all wrapped in crispy corn tortillas. Perfect for a weeknight dinner or a festive gathering!
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 (leave seeds for extra spice)
- ½ cup water
- ¼ cup cilantro, chopped (leaves & stems)
- 1 tbsp white vinegar
- 1 tsp salt
Instructions
- Make the Salsa: In a food processor, blend the avocado, jalapeño, water, cilantro, vinegar, and salt until smooth. Cover and refrigerate until ready to serve.
- Cook the Chicken: Preheat oven to 400°F. Spray a baking dish with cooking spray. In a large bowl, combine chicken thighs, olive oil, chili powder, cumin, smoked paprika, salt, black pepper, garlic, cilantro, poblano peppers, and onion. Spread the mixture evenly in the baking dish and bake for 20-22 minutes, until the chicken is cooked through (165°F internally) and veggies are tender.
- Shred the Chicken: Use two forks to shred the chicken in the dish and mix it with the cooked veggies.
- Prepare the Tortillas: Increase oven temperature to 425°F and line a baking sheet with parchment paper. Lay out tortillas on the pan, spray lightly with cooking spray, and bake for 2-3 minutes, just until soft enough to fold.
- Assemble Tacos: On one half of each tortilla, layer cheese, the chicken mixture, and a bit more cheese. Fold the tortilla over and press gently to seal.
- Bake Tacos: Return the pan to the oven and bake for 15-17 minutes, until cheese is melted and tortillas are crispy.
- Serve: Serve tacos hot with avocado-jalapeño salsa, shredded lettuce, and lime wedges.
Notes
- For a vegetarian option, substitute chicken with roasted vegetables or black beans.
- Adjust the spice level of the salsa by including or removing jalapeño seeds.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg