These Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa are a serious upgrade to your typical taco night! Forget ground beef – we’re talking tender, shredded chicken thighs infused with smoky spices, roasted poblano peppers, and melty Monterey Jack cheese, all wrapped in crispy corn tortillas. And the homemade avocado-jalapeño salsa? It’s creamy, tangy, and adds the perfect kick. These tacos are bursting with flavor and texture, and they’re surprisingly easy to make. Get ready for a fiesta in your mouth!
Why You’ll Love These Poblano Chicken Tacos
- Crispy Tortillas: Baking the tortillas before filling them creates an extra-crispy shell that holds up to all the delicious fillings.
- Flavorful Chicken: The chicken thighs are seasoned with a blend of chili powder, cumin, smoked paprika, and roasted with poblano peppers for a smoky, savory flavor.
- Creamy Avocado-Jalapeño Salsa: This homemade salsa is the perfect complement to the tacos, adding a creamy, tangy, and slightly spicy element.
- Easy to Make: This recipe is straightforward and uses simple ingredients.
- Perfect for a Crowd: These tacos are great for feeding a family or a group of friends.
Ingredients for Poblano Chicken Tacos
Here’s what you’ll need to make this taco feast. The full list with measurements is in the recipe card below.
Chicken and Vegetables
- Boneless skinless chicken thighs (Meat)
- Poblano peppers (Vegetable)
- White onion (Vegetable)
Seasoning and Spices
- Olive oil (Oil)
- Chili powder (Spice Blend)
- Cumin (Spice)
- Smoked paprika (Spice)
- Salt (Seasoning)
- Black pepper (Spice)
- Garlic cloves (Aromatic)
- Cilantro (Herb)
Tacos
- Corn tortillas (Tortilla)
- Monterey jack cheese (Dairy)
Avocado-Jalapeño Salsa
- Avocado (Fruit)
- Jalapeño (Vegetable)
- Water (Liquid)
- Cilantro (Herb)
- White vinegar (Acid)
- Salt (Seasoning)
Serving
- Shredded lettuce
- Lime wedges
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Variations
I love these Crispy Poblano Chicken Tacos as is, but feel free to customize:
- Use Chicken Breast: Substitute boneless, skinless chicken breasts for the thighs, but be careful not to overcook them.
- Add More Veggies: Toss in some diced bell peppers, corn, or black beans with the chicken.
- Make it Spicier: Add more jalapeño to the salsa or a pinch of cayenne pepper to the chicken seasoning.
- Different Cheese: Use cheddar, pepper jack, or a Mexican blend cheese instead of Monterey Jack.
- Flour Tortillas: While I highly recommend corn for the crispiness, you can use flour tortillas if you prefer.
How to Make Crispy Poblano Chicken Tacos
Let me show you how to make these amazing Crispy Poblano Chicken Tacos:
Make the Avocado-Jalapeño Salsa
- First, I add the avocado, jalapeño, water, cilantro, vinegar, and salt to a food processor.
- I blend it until it’s smooth and creamy.
- I cover the salsa and keep it stored in the refrigerator until I’m ready to serve.
Cook the Chicken
- I turn the oven on to 400 degrees F and spray a baking dish with cooking spray.
- In a large bowl, I toss together the chicken thighs, olive oil, chili powder, cumin, smoked paprika, salt, black pepper, minced garlic, chopped cilantro, diced poblano peppers, and thinly sliced onion. I make sure everything is fully coated.
- I arrange the chicken and veggies in the prepared baking dish, making sure everything is spread out in a single layer.
- I bake for 20-22 minutes, or until the chicken is cooked through and the veggies are tender. The internal temperature of the chicken should be 165 degrees F.
Shred the Chicken
- Once it’s done, I use two large forks to shred the chicken.
- I mix the shredded chicken and veggies together right in the baking dish, so the chicken soaks up all those delicious juices.
Assemble the Tacos
- I turn the oven up to 425 degrees F and line a large baking pan with parchment paper.
- I lay out the corn tortillas on the pan and spray them with cooking spray.
- I flip over the tortillas.
- I bake them for 2-3 minutes, just until they’re soft enough to fold.
- I take the pan out of the oven and layer each tortilla on one side with cheese, the shredded chicken mixture, and a little more cheese.
- I fold the other side of the tortilla over the filling and press down gently to make it “stick.”
Bake the Tacos
- Once all the tacos are assembled, I place the pan back in the oven and bake for 15-17 minutes, or until the cheese has melted and the tortillas are crispy.
Serve!
- I serve the tacos immediately with the avocado-jalapeño salsa, shredded lettuce, and lime wedges.
Tips and Tricks for the BEST Crispy Tacos
Here are a few of my secrets for making these tacos truly exceptional:
- Use Chicken Thighs: Chicken thighs are more flavorful and stay juicier than chicken breasts.
- Don’t Skip the Salsa: The avocado-jalapeño salsa adds a crucial creamy, tangy, and spicy element to the tacos.
- Bake the Tortillas: Baking the tortillas before filling them makes them extra crispy and helps them hold their shape.
- Use a Good Quality Cheese: Freshly shredded Monterey Jack cheese melts beautifully and has a great flavor.
How to Serve
These Crispy Poblano Chicken Tacos are a meal in themselves, but here are some serving ideas:
- Taco Bar: Set out all the components and let everyone assemble their own tacos.
- Sides: Serve with Mexican rice, refried beans, or a simple salad.
- Toppings: Offer a variety of toppings, like sour cream, salsa, guacamole, and chopped onions.
Make Ahead and Storage
You can cook the chicken and prepare the salsa ahead of time. Store them separately in the refrigerator. Assemble and bake the tacos just before serving. Leftover cooked tacos can be stored in the refrigerator for up to 2 days. Reheat in the oven or air fryer to re-crisp the tortillas.
FAQs about Crispy Poblano Chicken Tacos
- Can I use flour tortillas instead of corn?
- You can, but corn tortillas get crispier when baked. If using flour tortillas, you might need to adjust the baking time.
- Can I make this without the salsa?
- The salsa adds a lot of flavor, but you can substitute it with your favorite store-bought salsa or guacamole.
- Can I grill the chicken instead?
- Yes, you can.
Enjoy these flavorful and satisfying Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa! They’re a guaranteed crowd-pleaser that’s perfect for any occasion.
Print
Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa
- Prep Time: 25
- Cook Time: 40
- Total Time: 65
- Yield: 6–8 tacos 1x
- Category: Main Course, Tacos
- Cuisine: Mexican-Inspired
Description
These flavorful tacos feature tender, shredded chicken and roasted poblano peppers, all wrapped in crispy corn tortillas and served with a creamy, spicy avocado-jalapeño salsa.
Ingredients
Scale
For the Chicken Tacos:
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 2 tablespoons fresh cilantro, chopped (leaves and stems)
- 2 poblano peppers, deseeded and 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, pitted and peeled
- 1 medium jalapeño, deseeded and roughly chopped
- 1/2 cup water
- 1/4 cup fresh cilantro, chopped (leaves and stems)
- 1 tablespoon white vinegar
- 1 teaspoon salt
Instructions
- Make the Salsa: In a food processor, combine the avocado, jalapeño, water, cilantro, vinegar, and salt. Blend until smooth. Cover and refrigerate until ready to serve.
- Prepare Chicken and Vegetables: Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper.
- Season Chicken: In a large bowl, combine the chicken thighs, olive oil, chili powder, cumin, smoked paprika, salt, black pepper, minced garlic, and chopped cilantro. Toss until the chicken is evenly coated.
- Add Vegetables: Add the diced poblano peppers and sliced onion to the bowl with the chicken. Toss to combine.
- Bake Chicken: Arrange the chicken and vegetables in a single layer in the prepared baking dish. Bake for 20-22 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C), and the vegetables are tender.
- Shred Chicken: Once cooked, remove the chicken from the oven. Use two forks to shred the chicken directly in the baking dish, mixing it with the cooked vegetables.
- Prepare Tortillas: Increase the oven temperature to 425°F (220°C). Line a large baking sheet with parchment paper. Lay the corn tortillas out on the baking sheet and spray them lightly with cooking spray. Flip the tortillas over and bake for 2-3 minutes, just until they are soft and pliable enough to fold.
- Assemble Tacos: Remove the tortillas from the oven. On one half of each tortilla, layer shredded Monterey Jack cheese, the shredded chicken and vegetable mixture, and a little more cheese. Fold the other half of the tortilla over the filling, pressing down gently to seal.
- Bake Tacos: Return the assembled tacos to the baking sheet. Bake for 15-17 minutes, or until the cheese is melted and the tortillas are crispy.
- Serve: Serve the tacos immediately with the avocado-jalapeño salsa, shredded lettuce, and lime wedges.
Notes
- Jalapeño Heat: If you’re sensitive to spice, remove the seeds and membranes from the jalapeño before adding it to the salsa. For a spicier salsa, leave some or all of the seeds and membranes intact.
- Chicken: You can substitute chicken breasts for chicken thighs, but thighs tend to be more flavorful and moist.
- Tortillas: Corn tortillas are traditional for tacos, but you can use flour tortillas if you prefer.
- Cheese Options: Feel free to substitute other cheeses, such as cheddar, pepper jack, or a Mexican blend.
- Storage: Leftover chicken and vegetables can be stored in an airtight container in the refrigerator for up to 3 days. The salsa is best enjoyed fresh but can be stored for up to 2 days. Assemble and bake the tacos just before serving.