Description
These Crispy Poblano Chicken Tacos feature tender shredded chicken baked with poblano peppers and spices, layered with melted Monterey Jack cheese inside soft, lightly toasted corn tortillas. Topped with a creamy, zesty avocado-jalapeño salsa, these tacos deliver a perfect balance of smoky, spicy, and fresh flavors in every bite—ideal for a flavorful weeknight dinner or weekend gathering.
Ingredients
For the Chicken 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*
- ½ cup water
- ¼ cup cilantro, chopped (leaves & stems)
- 1 Tbsp white vinegar
- 1 tsp salt
Instructions
- Make the salsa: Add the avocado, jalapeño, water, cilantro, vinegar, and salt to a food processor and blend until smooth. Cover and refrigerate the salsa until ready to serve.
- Cook the chicken: Preheat the oven to 400°F (200°C) and spray a baking dish with cooking spray. In a large bowl, combine chicken thighs, olive oil, chili powder, cumin, smoked paprika, salt, black pepper, minced garlic, chopped cilantro, diced poblano peppers, and thinly sliced onion. Toss until everything is evenly coated. Spread the chicken and vegetables evenly in the prepared baking dish. Bake for 20-22 minutes or until the chicken is cooked through and vegetables are tender, reaching an internal temperature of 165°F (74°C).
- Shred the chicken: Remove the dish from the oven and use two large forks to shred the chicken. Mix the shredded chicken and vegetables together in the baking dish to combine the flavors.
- Prepare the tortillas: Increase the oven temperature to 425°F (220°C) and line a large baking pan with parchment paper. Lay out the corn tortillas on the pan and spray both sides lightly with cooking spray. Bake for 2-3 minutes to soften them enough to fold without breaking.
- Assemble the tacos: Remove the tortillas from the oven. On one half of each tortilla, layer shredded cheese, the shredded chicken and vegetable mixture, and a little more cheese on top. Fold the other half of the tortilla over the filling and gently press down to help it stick together.
- Crisp the tacos: Place the assembled tacos back on the baking pan and return to the oven. Bake for 15-17 minutes until the cheese melts and the tortillas become crispy on the outside.
- Serve: Remove the crispy tacos from the oven and serve immediately with shredded lettuce, lime wedges, and the chilled avocado-jalapeño salsa.
Notes
- Leave the seeds in the jalapeño if you want your salsa extra spicy!
- Using skinless chicken thighs helps keep the taco filling juicy and tender.
- For a gluten-free option, ensure corn tortillas are 100% corn with no flour additives.
- You can prepare the salsa a day ahead to deepen flavors and save time on serving day.
- Use fresh cilantro for the best herbal flavor in both the chicken mixture and salsa.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
