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
Scale
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.
