Name: Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 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; 1 large avocado; 1 medium jalapeño, deseeded & roughly chopped*; ½ cup water; ¼ cup cilantro, chopped (leaves & stems); 1 Tbsp white vinegar; 1 tsp salt

Jump to Recipe· 4.2 from 86 reviews

If you’re craving a vibrant, flavorful meal that will impress everyone at your table, look no further than this Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe. It combines tender, spice-kissed chicken with the earthy sweetness of poblano peppers and the fresh zing of a creamy avocado-jalapeño salsa. Crispy, cheesy tortillas cradle this delicious filling, making each bite a perfect harmony of textures and tastes. This dish is a celebration of bold flavors and simple ingredients that come together effortlessly to create a truly unforgettable taco experience.

Ingredients You’ll Need

A white bowl on a white marbled surface holds several raw chicken thighs with smooth, pale pink skin, while a stack of pale beige tortillas lies folded flat nearby. A dark green poblano pepper rests next to a whole white onion, which has a smooth, shiny surface and is cut in half. Small clear glass bowls hold shredded white Monterey Jack cheese and clear liquids, while smaller piles of brightly colored spices—red chili powder, dark smoked paprika, golden cumin, black pepper, and salt—are scattered artistically nearby. Two small garlic cloves are placed next to a bunch of fresh green cilantro leaves, a dark green jalapeño pepper, and a whole dark brown avocado. The whole scene is set on a clean white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

These ingredients may look straightforward, but each one plays an essential role in building the complex and addictive flavor profile of these tacos. From the smoky spices on the chicken to the bright freshness of the salsa, every component is crucial for balance and texture.

Boneless skinless chicken thighs: Tender and juicy, they absorb spices beautifully, giving this dish its savory heart.
Olive oil: Helps the spices cling and ensures the chicken roasts to crispy perfection.
Chili powder, cumin, smoked paprika: These spices bring warmth, smokiness, and that classic taco vibe.
Salt and black pepper: The unsung heroes that elevate all the other flavors.
Garlic cloves (minced): Adds aromatic depth and a punch of savory goodness.
Cilantro (chopped): Fresh herb flavor ties everything together with brightness.
Poblano peppers (deseeded and diced): Mild heat with a smoky edge, perfect for a soft, tender texture.
White onion (thinly sliced): Adds subtle sweetness and crunch when cooked.
Corn tortillas: The ideal vessel, providing a lightly sweet, slightly chewy base for all those delicious layers.
Monterey jack cheese (shredded): Melts beautifully, creating ooey-gooey pockets of flavor inside the crispy tortillas.
Shredded lettuce and lime wedges: For fresh, crisp garnishes and a bright, zesty finish.
For the avocado-jalapeño salsa: A large avocado, medium jalapeño (deseeded for milder heat or left in for extra kick), water, cilantro, white vinegar, and salt—all blended into a creamy, tangy sauce that complements each bite perfectly.

How to Make Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe

Step 1: Prepare the zesty avocado-jalapeño salsa

The salsa is where creamy meets spicy in the most delightful way. Blend the avocado, jalapeño, water, fresh cilantro, white vinegar, and salt until smooth, creating a luscious sauce that brings cooling relief and a burst of freshness. Don’t forget to chill it while you cook the chicken; it only gets better as it rests.

Step 2: Roast the chicken and veggies

Coating the chicken thighs with olive oil and a vibrant spice mix makes for juicy, flavor-packed meat. Adding diced poblano peppers and thinly sliced onion to the baking dish means they roast alongside the chicken, softening and caramelizing into sweet, smoky nuggets that elevate the whole taco. Roasting at 400 degrees locks in juices and enhances the spices beautifully.

Step 3: Shred and combine

Once the chicken is cooked to perfection, shred it right in the baking dish along with the roasted veggies. Tossing everything together ensures every bite is infused with those tasty roasted flavors, creating a savory, tender filling that’s ready to shine inside your tacos.

Step 4: Warm the tortillas

Softening the tortillas briefly in the oven with a light spray of cooking oil makes them pliable enough to fold without cracking but keeps them sturdy enough to hold all the delicious filling. This step is essential for that perfect taco texture—soft yet resilient.

Step 5: Assemble and bake the tacos

Layer shredded cheese, the savory chicken and veggie mix, and more cheese inside each tortilla, then fold them over carefully. The cheese acts like glue, holding the taco together as it melts in the oven at 425 degrees. Baking until the cheese bubbles and tortillas turn golden and crispy is pure magic—a delightful crunch with every bite.

Step 6: Serve with the refreshing salsa

Once out of the oven, serve your Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe immediately alongside that creamy, tangy salsa you prepared earlier. The cool salsa cuts through the richness and adds just enough heat, making these tacos absolutely irresistible.

How to Serve Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe

Three folded golden brown tacos are placed close together on a dark tray with a white marbled texture in the background. Each taco has a crispy tortilla shell sprinkled with coarse salt on top. Inside, there is a melted cheese layer mixed with browned bits of cooked green peppers and shredded meat, with a slightly crispy texture at the edges. On top of each taco is a dollop of creamy green sauce and a sprinkle of thinly sliced fresh leafy greens. Small wedges of lime are scattered around the tacos. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh shredded lettuce adds a crisp, refreshing crunch that contrasts beautifully with the warm, cheesy tacos. Don’t forget spritzing everything with lime wedges to introduce a bright citrus lift—it brings out all the fabulous flavors and ties the dish together harmoniously.

Side Dishes

A light, simple side like Mexican street corn or a zesty black bean salad complements the richness of the tacos without overwhelming the palate. Cilantro-lime rice is another excellent option that picks up the herbaceous notes from the dish and rounds out the meal beautifully.

Creative Ways to Present

Consider serving these tacos in a colorful wooden tray or on a rustic cutting board for a laid-back, festive vibe. Add small bowls of extra salsa, lime wedges, and chopped cilantro so everyone can customize their tacos to their heart’s content. If you’re feeling adventurous, add a dollop of sour cream or a sprinkle of crumbled cotija cheese for extra indulgence.

Make Ahead and Storage

Storing Leftovers

Leftover chicken and veggies can be stored in an airtight container in the refrigerator for up to three days. Keep your avocado-jalapeño salsa separate to preserve its freshness and vibrant color.

Freezing

You can freeze the shredded chicken and roasted poblanos in sealed freezer bags for up to two months. Avoid freezing the assembled tacos or salsa, as tortillas may lose their texture and salsa can separate upon thawing. When ready, thaw overnight in the fridge.

Reheating

Reheat the chicken and veggies gently in a skillet or microwave until warm. For best results, reassemble the tacos and crisp them up in the oven for a few minutes to revive that irresistible crunch and melted cheese sensation.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts are leaner but still work well. Just be sure not to overcook to keep them juicy and tender like the thighs.

How spicy is the avocado-jalapeño salsa?

The salsa has a gentle heat that can be adjusted by leaving the jalapeño seeds in for more kick or removing them for milder flavor. It beautifully balances creaminess and spice.

Can I make this recipe dairy-free?

Yes! You can substitute the Monterey Jack cheese with a dairy-free cheese alternative or simply omit it. The tacos will still be flavorful and delicious.

What if I don’t have poblano peppers?

You can swap poblano peppers for bell peppers or even a mild green chili. The flavor profile will shift slightly, but it will still be tasty.

How many tacos does this recipe make?

This recipe makes about 6 to 8 tacos, depending on how much filling you use per tortilla—perfect for a family meal or small gathering.

Final Thoughts

Get ready to wow your taste buds with this Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe. It’s a vibrant, multi-layered feast that’s as fun to make as it is to eat. Once you try it, you’ll see why it’s become a personal favorite and a guaranteed crowd-pleaser. So gather your ingredients, roll up your sleeves, and dive into the deliciousness waiting inside these crispy, cheesy tacos!