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Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa

Crispy Poblano Chicken Tacos with Zesty Avocado-Jalapeño Salsa

These Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa are a vibrant feast that transforms weeknight dinners into a delicious experience.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 tacos
Course: Chicken
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Filling
  • 1 pound Boneless Skinless Chicken Thighs can use breasts as a leaner option
  • 2 tablespoons Olive Oil or any neutral oil
  • 1 tablespoon Chili Powder use cayenne for more heat
  • 1 teaspoon Cumin
  • 1 teaspoon Smoked Paprika regular paprika works if smoked isn't available
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 2 cloves Garlic freshly minced
  • 1/4 cup Cilantro can omit if not preferred
  • 2 medium Poblano Peppers or substitute with bell peppers
  • 1 medium White Onion yellow onions are fine too
  • 8 pieces Corn Tortillas opt for Mexican or king-sized for best results
  • 1 cup Shredded Monterey Jack Cheese or cheddar/dairy-free alternative
For the Avocado-Jalapeño Salsa
  • 1 large Avocado for a vegan option, use silken tofu
  • 1 medium Jalapeño seed for milder salsa
  • 1/4 cup Water or use lime/lemon juice
  • 1 tablespoon White Vinegar lime juice can be an alternative
  • 1/2 teaspoon Salt

Equipment

  • food processor
  • Mixing Bowl
  • Baking dish
  • Baking Sheet
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Make the Avocado-Jalapeño Salsa by blending avocado, jalapeño, water, cilantro, white vinegar, and salt until smooth. Adjust seasoning if necessary, then refrigerate.
  2. Preheat your oven to 400°F (200°C) and coat a baking dish with cooking spray. Toss chicken thighs with olive oil, chili powder, cumin, smoked paprika, garlic, salt, black pepper, poblanos, and onion. Spread mixture in the baking dish.
  3. Bake for about 20-22 minutes until the chicken reaches an internal temp of 165°F (74°C). Let it rest for a few minutes before shredding.
  4. Increase oven temperature to 425°F (220°C). Line a baking sheet with parchment and spray tortillas lightly. Bake for 2-3 minutes until warm and pliable.
  5. Assemble the tacos by filling one half of the tortilla with Monterey Jack cheese, then add the shredded chicken mixture and sprinkle additional cheese on top. Fold the tortilla over.
  6. Return assembled tacos to the oven and bake for another 15-17 minutes until cheese melts and tortillas are crispy. Monitor closely to avoid over-browning.
  7. Serve the tacos warm with the avocado-jalapeño salsa drizzled on top or on the side.

Nutrition

Serving: 1tacoCalories: 320kcalCarbohydrates: 28gProtein: 18gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

For even cooking, ensure chicken and vegetables are spread evenly. Shred chicken easily with two forks. Bake tortillas longer for extra crispiness if desired.

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