Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa
Ingredients:
For the 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 chopped cilantro (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 (optional)
Lime wedges, for serving (optional)
For the avocado-jalapeño salsa:
1 large avocado
1 medium jalapeño, deseeded and chopped
½ cup water
¼ cup chopped cilantro (leaves and stems)
1 tablespoon white vinegar
1 teaspoon salt
Instructions:
Make the salsa: In a food processor or blender, combine avocado, jalapeño, water, cilantro, vinegar, and salt. Blend until smooth and creamy. Chill in the fridge while you prep the tacos.
Bake the chicken: Preheat the oven to 400°F. Toss chicken thighs with olive oil, spices, garlic, cilantro, poblano peppers, and onion. Spread in a greased baking dish and bake for 20–22 minutes, until chicken is cooked through (internal temp of 165°F) and veggies are soft.
Shred and mix: Use two forks to shred the chicken right in the pan. Mix everything together so the juices coat the meat and veggies.
Prep the tortillas: Increase oven to 425°F. Line a baking sheet with parchment paper. Lay out tortillas, spray one side with cooking spray, flip them over, and bake for 2–3 minutes to soften.
Assemble the tacos: On one half of each tortilla, layer shredded cheese, the chicken mixture, and a bit more cheese. Fold over and press gently to seal.
Bake until crispy: Bake the filled tacos for 15–17 minutes, or until golden and crispy with melted cheese inside.
Serve: Serve hot with avocado-jalapeño salsa drizzled on top or on the side. Add shredded lettuce and lime wedges if you'd like.
Notes:
If tortillas crack while folding, warm them a little longer first.
Parchment paper helps prevent sticking and makes cleanup easy.
The salsa can be made ahead and kept in the fridge for 2–3 days.
Swap the chicken for sautéed mushrooms and black beans for a vegetarian version.
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