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.