Crispy Poblano Chicken Tacos with Avocado Jalapeño Salsa
These crispy poblano chicken tacos with a creamy, zesty avocado-jalapeño salsa are full of bold flavors. The smoky poblano peppers, tender chicken, and crispy tortillas come together with the perfect balance of crunch and creaminess. A simple yet impressive dish that will wow your taste buds!
Ingredients
For the Tacos:
- 1 lb boneless skinless chicken thighs (shredded)
- 2 poblano peppers diced
- 1 medium white onion sliced
- 2 cloves garlic minced
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp cilantro chopped
- 8-10 corn tortillas or flour tortillas
- 1½ cups Monterey Jack cheese shredded
- 1 tbsp olive oil
For the Avocado Jalapeño Salsa:
- 1 large ripe avocado
- 1 jalapeño deseeded for mild spice
- 2 tbsp water
- 2 tbsp cilantro chopped
- 1 tsp white vinegar
- Salt to taste
Instructions
- Combine avocado, jalapeño, cilantro, vinegar, water, and salt in a food processor. Blend until silky smooth. This salsa is the star of the dish with its zesty, creamy flavor. Refrigerate it until you’re ready to serve to keep it fresh and vibrant.
- Preheat your oven to 400°F and lightly oil a baking dish. Toss the chicken thighs with olive oil, chili powder, cumin, smoked paprika, minced garlic, cilantro, diced poblano peppers, and sliced onions. Spread everything evenly in the dish and roast for 20-22 minutes until the chicken is juicy and cooked through (internal temperature of 165°F). Remove from the oven, shred the chicken, and mix it with the roasted veggies for a rich, flavorful filling.
- Raise the oven temperature to 425°F. Lightly spray your tortillas with cooking spray and prebake them for 2-3 minutes to make them pliable. Add shredded Monterey Jack cheese, the chicken mixture, and another layer of cheese to one side of each tortilla. Fold them over and press gently to seal without overstuffing. This ensures everything stays inside when baking.
- Place the assembled tacos on a parchment-lined baking tray. Bake for 15-17 minutes until the shells are golden and crispy, and the cheese is perfectly melted. Serve immediately with a generous drizzle of the avocado jalapeño salsa for that unbeatable flavor boost.
Notes
- Use Fresh Tortillas: They’re more pliable and less likely to crack when folding.
- Don’t Overfill: Balancing the filling ensures the tacos won’t burst.
- Room Temperature Cheese: Melts more evenly for a creamy texture.
- Prep Ahead: Make the chicken filling and salsa up to 2 days in advance.