The Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe is a vibrant and flavorful dish that’s perfect for a lively weeknight dinner or a festive gathering with friends. Imagine tender chicken thighs baked with smoky poblano peppers and aromatic spices, nestled inside golden, crispy tortillas, then paired with a refreshingly creamy salsa that has a subtle kick from jalapeños. This recipe strikes the perfect balance of textures and tastes, with every bite delivering a delightful crunch and a burst of zesty freshness. Whether you’re a taco lover or simply looking to try something new and exciting, these tacos bring a fiesta straight to your kitchen.
Ingredients You’ll Need
Gathering the ingredients for these Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe is straightforward and rewarding. Each component is carefully chosen to build layers of flavor, texture, and color that make this dish shine bright on your table.
- Boneless skinless chicken thighs: Juicy and tender, they absorb spices beautifully for deep flavor.
- Olive oil: Helps the chicken and veggies roast to perfection with a golden touch.
- Chili powder: Adds warmth and the signature Mexican taco spice profile.
- Cumin: Brings a nutty earthiness that complements the chicken and peppers.
- Smoked paprika: Infuses a subtle smoky warmth without overpowering the dish.
- Salt and black pepper: Essential for enhancing every layer of flavor.
- Garlic cloves, minced: Provides a punch of fresh aroma and taste.
- Cilantro, chopped: Adds herbaceous brightness to the filling and the salsa.
- Poblano peppers, deseeded and diced: Deliver mild heat and a lovely green color.
- White onion, thinly sliced: Sweetens and softens as it roasts alongside the chicken.
- Corn tortillas: The perfect naturally gluten-free base, crisped just right for crunch.
- Monterey Jack cheese, shredded: Melts beautifully to create gooey, cheesy pockets.
- Shredded lettuce: Adds a fresh, crisp element when serving.
- Lime wedges: For that essential bright citrus finish that balances the richness.
- Large avocado: Creamy star ingredient in the salsa.
- Medium jalapeño, deseeded and chopped: Adds the perfect spicy zing to the salsa; leave seeds for more heat.
- Water: Helps blend the salsa to a smooth, pourable consistency.
- White vinegar: Brings a subtle acidity that brightens the salsa.
How to Make Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe
Step 1: Make the Salsa
Start by crafting the luscious avocado-jalapeño salsa that will crown these tacos. Blend ripe avocado, jalapeño, water, fresh cilantro, white vinegar, and salt until perfectly smooth. Refrigerate this vibrant salsa to let the flavors mingle while you prepare the chicken.
Step 2: Cook the Chicken
Preheat your oven to 400°F and lightly grease a baking dish. Toss the chicken thighs with olive oil and the blend of chili powder, cumin, smoked paprika, salt, pepper, minced garlic, chopped cilantro, diced poblano peppers, and sliced onion. This mixture not only infuses the chicken with bold flavors but also creates a tender, juicy filling. Spread it evenly in the dish and bake for about 20 to 22 minutes until the chicken reaches an internal temperature of 165°F and the peppers and onions become soft and fragrant.
Step 3: Shred the Chicken
Once baked, use two forks to shred the chicken directly in the baking dish, mixing it along with the roasted poblano peppers and onions. This step ensures that every bite delights with a consistent combination of hearty meat and veggies.
Step 4: Prepare the Tortillas
Increase the oven temperature to 425°F and prepare a baking sheet by lining it with parchment paper. Arrange the corn tortillas flat on the sheet, and lightly spray them with cooking spray. Pop them in the oven for 2 to 3 minutes, just enough to soften the tortillas so they fold easily without cracking.
Step 5: Assemble Tacos
Lay out each tortilla and build your tacos by layering shredded Monterey Jack cheese first, then stacking ample portions of the shredded chicken and poblano mixture, followed by a sprinkle of more cheese. This sandwiching of cheese ensures a molten, melty center that will hold the taco together once baked.
Step 6: Bake Tacos
Spoon the filled and folded tortillas back onto the parchment-lined sheet, pressing them gently to seal. Bake for 15 to 17 minutes until the cheese melts into gooey goodness and the tortilla crisps up into irresistible perfection.
Step 7: Serve and Enjoy
Serve your Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe piping hot, accompanied by dollops of the cool, creamy salsa, crisp shredded lettuce, and zesty lime wedges. The contrast between the crunchy, cheesy tacos and the smooth, spicy salsa is pure magic.
How to Serve Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe
Garnishes
To elevate these tacos further, consider topping them with extra fresh cilantro, thinly sliced radishes for a peppery crunch, or a drizzle of tangy crema. Each garnish adds a layer of texture and flavor, making every mouthful a delightful surprise.
Side Dishes
These tacos pair spectacularly with a side of Mexican street corn (elote), a light black bean salad, or even a crisp cucumber and tomato salad. The freshness of these sides balances the richness of the crispy chicken tacos beautifully.
Creative Ways to Present
For a fun twist, assemble the ingredients buffet-style and invite friends to build their own tacos, offering options like pickled onions, sliced jalapeños, or various cheeses. Alternatively, serve the taco filling over bowls of rice and beans, topped with the avocado-jalapeño salsa for a deconstructed taco bowl experience.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken filling and salsa in separate airtight containers in the refrigerator for up to three days. Keeping the salsa chilled and separate preserves its fresh flavor and texture.
Freezing
The cooked chicken mixture freezes well for up to one month. Defrost in the refrigerator overnight before reheating to maintain the best texture. Salsa is best made fresh but can be frozen for up to two weeks in a tightly sealed container, although texture might slightly change.
Reheating
Reheat the chicken filling gently in a skillet over medium heat to keep the chicken moist and tender. When ready, reassemble your tacos and pop them briefly in the oven or air fryer to crisp the tortillas and melt the cheese once again.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs offer more juiciness and flavor, chicken breasts can be used if you prefer leaner meat. Just be sure not to overcook them to keep the filling moist.
How spicy is the avocado-jalapeño salsa?
The salsa has a mild to moderate spice level due to the deseeding of the jalapeño. If you want more heat, leave some or all seeds in, or add an extra jalapeño to taste.
Can I make this recipe vegan or vegetarian?
Definitely! Swap chicken for roasted cauliflower or black beans, and replace cheese with your favorite plant-based alternative. The poblano peppers and avocado salsa keep the flavors vibrant and satisfying.
What’s the best way to soften tortillas without tearing?
Briefly warming them in the oven with a light spray of oil helps make tortillas pliable and crisp once baked without cracks. Avoid microwaving as it can make them sticky or brittle.
How do I know when the chicken is cooked through?
Use a meat thermometer to ensure the internal temperature reaches 165°F. If you don’t have one, cut into the largest piece to check that it’s no longer pink and juices run clear.
Final Thoughts
If you’re craving a dish that brings together crispy texture, smoky flavors, and a creamy, zesty salsa in one unforgettable bite, then the Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe is an absolute must-try. It’s a celebration of classic Mexican-inspired ingredients elevated with simple techniques that anyone can master. I can’t wait for you to make it your own and enjoy every flavorful crunch!
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Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Crispy Poblano Chicken Tacos combine tender, flavorful shredded chicken with diced poblano peppers and onions, all baked to perfection with melted Monterey Jack cheese in crispy corn tortillas. Finished with a creamy, zesty avocado-jalapeño salsa, this recipe offers a deliciously spicy and satisfying taco experience that’s perfect for weeknight dinners or casual gatherings.
Ingredients
For the Chicken and 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 the salsa to allow the flavors to meld and keep it fresh until serving.
- Cook the Chicken: Preheat the oven to 400°F (204°C). Lightly spray a baking dish with cooking spray. In a large bowl, combine the chicken thighs, olive oil, chili powder, cumin, smoked paprika, salt, black pepper, minced garlic, chopped cilantro, diced poblano peppers, and sliced onion. Mix well to coat the chicken and vegetables evenly. Spread this mixture in the prepared baking dish in an even layer.
- Bake the Chicken Mixture: Place the baking dish in the oven and bake for 20-22 minutes, or until the chicken is fully cooked with an internal temperature of 165°F (74°C) and the peppers and onions are tender.
- Shred the Chicken: Remove the dish from the oven and use two forks to shred the chicken directly in the baking dish, mixing it thoroughly with the cooked vegetables.
- Prepare the Tortillas: Increase the oven temperature to 425°F (218°C). Line a baking sheet with parchment paper. Lay the corn tortillas flat on the prepared baking sheet, lightly spray them with cooking spray, and bake for 2-3 minutes until they are soft but pliable for folding.
- Assemble the Tacos: On one half of each softened tortilla, layer some shredded Monterey Jack cheese, spoon the shredded chicken and veggie mixture on top, then add a little more cheese. Fold the tortillas over to create tacos and press gently to seal the edges.
- Bake the Tacos: Return the assembled tacos to the oven and bake for an additional 15-17 minutes, or until the cheese inside has melted completely and the tortilla shells become crispy.
- Serve: Serve the hot tacos immediately with a side of avocado-jalapeño salsa, shredded lettuce, and lime wedges for squeezing over the top to add fresh brightness.
Notes
- The salsa can be made a few hours ahead and refrigerated to enhance flavor.
- Adjust the jalapeño seeds in the salsa to control the spice level.
- Chicken thighs provide juicier and more flavorful meat than breasts; however, breasts can be used if preferred, adjusting cooking time accordingly.
- For extra crispiness, you can briefly broil the tacos after baking, watching closely to prevent burning.
- Use fresh corn tortillas for best flavor and texture; if using store-bought, warm them gently before shaping.
