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
Units
Scale
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
