If you’re craving tacos that deliver a punch of flavorful crunch alongside creamy, zesty salsa, these Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe are exactly what you need. I absolutely love how the juicy, spiced chicken thighs contrast with the crisped tortillas, while the avocado-jalapeño salsa brings a fresh, slightly spicy kick that really lights up every bite. Whether you’re whipping these up for a casual weeknight dinner or impressing friends at a taco night, this recipe is a winner every time.
When I first tried making these crispy poblano chicken tacos, I was surprised at how effortlessly the flavors came together, and how much my family went crazy for the combination. You’ll find that the blend of smoky poblano, aromatic spices, and the richness from the cheese and avocado salsa makes this recipe a standout taco option you’ll want to return to often. Trust me, with this Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe in your cooking arsenal, taco night just got a major upgrade.
Why You’ll Love This Recipe
- Perfect balance of flavors: The smoky poblano peppers pair beautifully with the creamy avocado-jalapeño salsa for a burst of fresh, spicy, and savory notes in every bite.
- Easy to prepare: With simple ingredients and straightforward steps, even busy weeknights can turn into festive taco nights.
- Crispy, melty goodness: Baking the tacos with cheese inside creates that irresistible crispy shell with gooey cheese, a combo my family always raves about.
- Customizable heat level: Adjust the jalapeño seeds to control the spice—perfect for everyone from heat lovers to mild-food fans.
Ingredients You’ll Need
This recipe brings together fresh, smoky, and spicy ingredients that complement each other perfectly. When shopping, look for firm, ripe avocados and fresh poblano peppers for the best flavor.
- Boneless skinless chicken thighs: I prefer thighs for their juicy tenderness and flavor over breasts.
- Olive oil: Use a good quality extra virgin olive oil to help the chicken stay moist and add subtle depth.
- Chili powder: Adds that classic taco heat and earthiness.
- Cumin: Brings warm, nutty undertones that pair beautifully with the chili powder.
- Smoked paprika: This is the secret to a smoky flavor that echoes the poblano peppers.
- Salt and black pepper: Simple seasonings that bring everything together.
- Garlic cloves: Fresh minced garlic always adds an aromatic punch.
- Cilantro: Using both leaves and stems gives the best fresh flavor.
- Poblano peppers: Deseeded and diced—these mild chiles add a smoky depth without overpowering the dish.
- White onion: Thinly sliced for just the right sweetness and crunch.
- Corn tortillas: I prefer corn for authentic texture and flavor—plus they get perfectly crispy baked.
- Monterey jack cheese: Melts beautifully and adds creamy richness to your tacos.
- Shredded lettuce: Adds fresh crunch when serving.
- Lime wedges: A squeeze brightens the whole dish.
- Avocado: Make sure it’s ripe but firm to blend nicely into the salsa.
- Jalapeño: Deseeded for milder heat or with seeds if you like extra spice.
- Water: Helps achieve the perfect consistency in the salsa.
- White vinegar: Adds brightness and balance to the avocado-jalapeño salsa.
Variations
I love personalizing this recipe depending on the season or who I’m cooking for. Feel free to swap ingredients or add your own twist to make these Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe truly your own.
- Use chicken breasts instead of thighs: If you prefer leaner meat, breasts work fine; just be careful not to overcook to keep them juicy.
- Make it vegetarian: Swap chicken for roasted cauliflower or black beans to enjoy a plant-based crunch.
- Add pickled onions: For extra tang, pickled red onions make a great topping and add color.
- Extra heat lover: Throw in serrano peppers or leave the jalapeño seeds in for a spicier salsa.
- Cheese swap: Try crumbled cotija or pepper jack for different flavor vibes.
How to Make Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe
Step 1: Whip Up Your Fresh Avocado-Jalapeño Salsa
First things first, get your salsa ready. Just toss the avocado, deseeded jalapeño, water, cilantro, white vinegar, and salt into a food processor and blend until smooth. I’ve learned that keeping a little water helps the salsa stay pourable but still creamy. Pop it in the fridge while you focus on the chicken—it actually tastes even better chilled, so it’s worth preparing ahead of time.
Step 2: Season and Roast Your Chicken with Poblano Peppers
Preheat your oven to 400°F and spray a baking dish with cooking spray to prevent sticking. In a large bowl, combine the chicken thighs with olive oil, chili powder, cumin, smoked paprika, salt, pepper, minced garlic, chopped cilantro, diced poblano peppers, and thinly sliced onion. Toss everything until the chicken and veggies are evenly coated—this is where all the flavor develops. Spread the mixture out evenly in your baking dish so everything roasts nicely. Bake for about 20-22 minutes until the chicken hits 165°F internally and the poblano peppers soften beautifully. You don’t want the veggies soggy, just tender enough to mingle with the chicken.
Step 3: Shred and Mix the Chicken and Veggies
Once your chicken is cooked, grab two large forks and shred it directly in the baking dish, mixing it together with the roasted poblano peppers and onions. This is the part where your kitchen starts smelling irresistible! Mixing it in the dish keeps all the delicious juices and seasonings combined with the shredded meat—no flavor left behind.
Step 4: Prepare Your Tortillas for Crispy Perfection
Turn your oven up to 425°F and line a large baking sheet with parchment paper. Lay out your corn tortillas and lightly spray both sides with cooking spray to help them soften and crisp without drying out. Pop them in for 2-3 minutes—just enough to become flexible so they fold without cracking. You’ll want them pliable but not soggy because the next step crisps them up again with the cheese inside.
Step 5: Assemble and Bake Your Crispy Poblano Chicken Tacos
On each tortilla, layer a little shredded Monterey jack cheese, a generous scoop of your shredded chicken and poblano mixture, then top with a bit more cheese before folding the tortilla over to close. The cheese acts like glue and melts to hold your taco together. Place the assembled tacos back on the parchment-lined pan and bake for 15-17 minutes until the cheese is melted and the tortilla edges are nice and crispy. This is my favorite part—the crispy edges with melty cheese inside are just divine!
Step 6: Serve and Enjoy with Avocado-Jalapeño Salsa
Serve your crispy poblano chicken tacos hot, accompanied by the chilled avocado-jalapeño salsa and some shredded lettuce and lime wedges on the side. A squeeze of lime just before eating brightens the whole dish and balances the richness beautifully. You’re about to experience tacos that truly feel special and satisfying!
Pro Tips for Making Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe
- Don’t skip the poblano peppers: They add that smoky mild heat that lifts the whole flavor profile—try roasting extra to snack on!
- Get the chicken cooked right: Use a meat thermometer to avoid drying out the thighs; perfect texture is key to juicy tacos.
- Crisp the tortillas twice: Lightly softening before filling prevents cracks, and final baking crisps them to golden perfection.
- Avoid watery salsa: Start with ripe yet firm avocado and don’t over-blend with water; it should be creamy but not runny.
How to Serve Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe
Garnishes
I like to garnish these tacos with plenty of shredded lettuce for crunch, a handful of fresh cilantro leaves for that herbaceous pop, and of course, a good squeeze of fresh lime juice. Sometimes I’ll sprinkle a little crumbled queso fresco for an extra cheesy finish if I’m feeling fancy. These simple touches finish the dish without overpowering the star flavors.
Side Dishes
When serving, I often pair these tacos with Mexican street corn (elote), a side of black beans, or a fresh tomatillo salad. If you’re looking for something lighter, a simple cabbage slaw with lime and cilantro complements the spicy, crispy tacos perfectly. These sides keep the meal balanced and festive.
Creative Ways to Present
For special occasions, I’ve served these tacos on a vibrant platter lined with colorful parchment paper and garnished with edible flowers and a few jalapeño slices for an eye-catching look. You could also make mini taco bites on smaller tortillas for a fun party appetizer. Wrapping them individually in parchment paper tied with kitchen twine makes them perfect for a casual grab-and-go vibe.
Make Ahead and Storage
Storing Leftovers
I store leftover shredded chicken and poblanos in an airtight container in the fridge for up to 3 days, which works great if you want to reheat and assemble fresh tacos later. Keep the avocado-jalapeño salsa separate in the fridge as well to maintain its fresh flavor and prevent browning.
Freezing
If you want to freeze the chicken mixture, it freezes nicely for up to 2 months. Just thaw overnight in the fridge before reheating. I don’t recommend freezing the assembled tacos with cheese and tortillas as the texture tends to suffer after thawing.
Reheating
To reheat, warm the shredded chicken and poblano mixture gently in a skillet or microwave until heated through. For crispy tortillas, lightly toast them in a dry pan or oven before assembling your tacos again. This restores some of that fresh-out-of-the-oven texture I love.
FAQs
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Can I use chicken breasts instead of thighs for these tacos?
Absolutely! Chicken breasts will work just fine, but since they’re leaner, be sure not to overcook them to keep the meat juicy. You might want to reduce the baking time slightly and use a meat thermometer to check for doneness at 165°F.
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How spicy is the avocado-jalapeño salsa?
The salsa has a mild to medium heat depending on whether you include the jalapeño seeds. Removing seeds makes it pleasantly spicy without overpowering, while leaving seeds in will kick it up quite a bit! Adjust to your heat tolerance.
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Can I make this recipe gluten-free?
Yes! Using corn tortillas as in the recipe keeps it naturally gluten-free. Just double-check all your spices and other packaged ingredients are certified gluten-free for safety.
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What’s the best way to store leftover salsa?
Store the avocado-jalapeño salsa in an airtight container in the fridge. To minimize browning, press a piece of plastic wrap directly onto the surface before sealing. Use within 2 days for best freshness.
Final Thoughts
This Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe holds a special place in my kitchen rotation because it’s reliably delicious, easy to make, and hits all the right flavor notes. It’s one of those recipes you’ll find yourself coming back to when you want that satisfying combination of smoky, cheesy, crispy, and creamy all in one bite. I can’t wait for you to try it—once you do, I bet it’ll become a staple for your taco nights too!
Print
Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe
- Prep Time: 20 minutes
- Cook Time: 37 minutes
- Total Time: 57 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
These Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa combine tender shredded chicken baked with smoky poblano peppers and spices, folded into crispy baked corn tortillas layered with melted Monterey jack cheese. The creamy, mildly spicy avocado-jalapeño salsa perfectly complements the savory filling for a flavorful taco experience.
Ingredients
For the chicken tacos:
- 1 1/2 lbs. boneless skinless chicken thighs
- 2 Tbsp olive oil
- 1 1/2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 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*
- 1/2 cup water
- 1/4 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 the salsa until ready to serve to keep it fresh and flavorful.
- Cook the chicken: Preheat your 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 everything is well coated. Spread the mixture evenly in the prepared baking dish and bake for 20-22 minutes until the chicken reaches an internal temperature of 165°F and the vegetables 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 thoroughly with the cooked vegetables to combine all the flavors.
- Prepare the tortillas: Increase the oven temperature to 425°F (220°C) and line a large baking pan with parchment paper. Lay out the corn tortillas on the pan and spray both sides lightly with cooking spray. Bake for 2-3 minutes, flipping them halfway through, until they are soft enough to fold without cracking.
- Assemble the tacos: Remove the tortillas from the oven. On one half of each tortilla, layer a portion of shredded Monterey jack cheese, then the shredded chicken and vegetable mixture, followed by a little more cheese. Fold the other half of the tortilla over the filling and gently press down so the cheese helps seal the taco closed.
- Bake the assembled tacos: Place the assembled tacos on the baking pan and return them to the oven. Bake for 15-17 minutes, or until the cheese is melted and the tortillas are crispy and golden.
- Serve: Serve the crispy poblano chicken tacos immediately, accompanied by the chilled avocado-jalapeño salsa, shredded lettuce, and lime wedges for squeezing over the top.
Notes
- Leave the seeds in the jalapeño if you want your salsa extra spicy!
- You can use chicken breasts instead of thighs, but thighs tend to stay juicier.
- Adjust the amount of water in the salsa to reach your desired consistency.
- For a vegetarian version, substitute the chicken with roasted poblano and black beans.
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 75mg
