If you’re craving a dish that bursts with vibrant flavors, textures, and a little heat, then you’re going to adore this Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe. It’s the perfect harmony of tender, spiced chicken baked with poblano peppers and onions, tucked inside crispy corn tortillas layered with melty Monterey Jack cheese. The refreshing avocado-jalapeño salsa adds a creamy yet zingy finish that makes every bite absolutely unforgettable. This recipe is a total game-changer for taco night and a guaranteed crowd-pleaser you’ll want to make again and again.
Ingredients You’ll Need
Getting the perfect balance in this Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe starts with fresh, straightforward ingredients that each play a star role. From aromatic spices and smoky peppers to creamy avocado and crisp tortillas, every item is essential for delivering layers of irresistible flavor and texture.
- Boneless skinless chicken thighs: Perfect for juicy, tender meat that shreds easily after baking.
- Olive oil: Helps coat the chicken and vegetables for roasting to develop depth and slightly crispy edges.
- Chili powder: Brings smoky heat that complements the poblanos beautifully.
- Cumin: Adds warm earthiness balancing the spice.
- Smoked paprika: Imparts that signature smoky tone that ties the dish together.
- Salt and black pepper: Essential seasonings bringing out the natural goodness of all ingredients.
- Garlic cloves, minced: Offers pungent, savory notes that elevate the chicken mixture.
- Cilantro, chopped: Fresh and herbaceous, scattered into the chicken and salsa for brightness.
- Poblano peppers, deseeded and diced: Mildly spicy and earthy, roasting softens and sweetens them perfectly.
- White onion, thinly sliced: Adds subtle sweetness and crunch before roasting and melding with the chicken.
- Corn tortillas: The crisp foundation that holds all the delicious fillings with a hint of corn flavor.
- Monterey Jack cheese, shredded: Melts into gooey pockets inside the taco for creaminess and richness.
- Shredded lettuce: Adds a refreshing crisp contrast when serving.
- Lime wedges: Brighten and balance flavors with their tangy citrus kick.
- Avocado: The creamy base for the zesty salsa that cools down the spice.
- Jalapeño, deseeded and chopped: Worth adding seeds if you like a bolder heat in the salsa.
- Water: Helps blend the salsa to a smooth consistency.
- White vinegar: Provides subtle acidity in the avocado-jalapeño salsa to brighten flavors.
How to Make Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe
Step 1: Make the Salsa
The magic starts with the avocado-jalapeño salsa, creamy and fresh with just the right amount of kick. Toss ripe avocado, jalapeño, cilantro, a touch of white vinegar, water, and salt in a food processor. Blend until perfectly smooth, then set it aside in the fridge to let those vibrant flavors meld while you prepare the rest.
Step 2: Cook the Chicken
Preheat your oven to 400 degrees Fahrenheit and grab a baking dish—sprayed lightly to prevent sticking. Combine tender chicken thighs with olive oil, a smoky blend of chili powder, cumin, and paprika, plus minced garlic, plenty of chopped cilantro, diced poblanos, and sliced onions. Spread this colorful mixture evenly in the dish and bake for about 20 to 22 minutes. You’ll know it’s done when the chicken reaches 165 degrees internally and the vegetables have softened into sweet, tender perfection.
Step 3: Shred the Chicken
Once out of the oven, grab two forks and shred the chicken right in the baking dish, mixing it all together with the roasted veggies. This juicy, flavorful mixture is the heart of your tacos and sets the stage for crispy, cheesy goodness.
Step 4: Prepare the Tortillas
Turn up your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Arrange the corn tortillas on the sheet and give them a light spray of cooking oil for crisp texture later. Pop them in the oven for 2 to 3 minutes just to soften them enough to fold without cracking, creating the perfect canvas for your filling.
Step 5: Assemble & Bake the Tacos
Now comes the fun part! Layer shredded Monterey Jack cheese on one half of each warm tortilla. Add a generous scoop of the shredded chicken and poblano pepper mixture, then sprinkle a little more cheese on top. Fold the tortilla over to create a half-moon shape and gently press to seal everything inside. Place them back on the baking sheet and bake for 15 to 17 minutes, letting the cheese melt into gooey deliciousness and the tortillas turn satisfyingly crispy.
Step 6: Serve with Avocado-Jalapeño Salsa
Serve your tacos piping hot with the creamy avocado-jalapeño salsa on the side or drizzled right on top. Don’t forget a handful of shredded lettuce and a wedge of lime to brighten every bite with crisp and citrusy freshness.
How to Serve Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe
Garnishes
The best part of this Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe is how you can personalize your toppings. Freshly chopped cilantro, a squeeze of tangy lime, a dollop of silky sour cream, or some thinly sliced radishes add punchy color and texture that elevate every bite.
Side Dishes
Pair your tacos with classic Mexican sides like fluffy Mexican rice, smoky black beans, or a crisp jicama slaw. These dishes complement the richness and spice of the tacos beautifully and round out the meal with balanced textures and flavors.
Creative Ways to Present
For a festive twist, serve your tacos family-style buffet with all garnishes and sides on the table so everyone can customize their perfect bite. You can also transform them into crispy taquito-style roll-ups for finger foods at parties or slice into smaller pieces to serve as fun appetizers.
Make Ahead and Storage
Storing Leftovers
Simply transfer any leftover chicken mixture and avocado-jalapeño salsa into airtight containers and refrigerate. The chicken stays juicy and flavorful for up to 3 days, while the salsa remains fresh and creamy, perfect for quick tacos later.
Freezing
You can freeze the cooked chicken and poblano mixture for up to 2 months by cooling it completely and placing in freezer-safe bags or containers. The salsa, however, doesn’t freeze well due to avocado’s texture changing, so keep it fresh in the fridge instead.
Reheating
Rewarm the chicken mixture gently in the microwave or on the stovetop, adding a splash of water if needed to maintain moisture. Reheat assembled tacos in a 350-degree oven for about 10 minutes to bring back their crispy, cheesy magic without drying them out.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts if you prefer leaner meat, but thighs tend to stay juicier and shred more easily, which works better in this recipe.
How spicy is the avocado-jalapeño salsa?
The salsa has a gentle kick thanks to the jalapeño. For a milder salsa, remove all seeds; for more heat, leave some seeds or add extra jalapeño.
Can I prepare any part of this recipe ahead of time?
Definitely! The salsa can be made a day ahead and refrigerated. You can also season and bake the chicken mixture in advance and reheat before assembling tacos.
What can I use if I don’t have poblano peppers?
If poblanos aren’t available, Anaheim peppers or mild green bell peppers make good substitutes, though the distinctive smoky flavor might be slightly different.
How do I prevent the tortillas from getting soggy?
To keep tortillas crispy, preheat them briefly before assembling, then bake the folded tacos until golden, which locks in the crunch and melts the cheese beautifully.
Final Thoughts
This Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe is a total celebration of bold, fresh, and comforting flavors all wrapped up in crispy, cheesy goodness. Whether you’re feeding a crowd or just craving something special at home, these tacos deliver every single time. I can’t wait for you to try them—you’ll be hooked from the very first bite!
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Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
These Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa combine tender, flavorful baked chicken thighs with roasted poblano peppers and a zesty homemade salsa. The tacos are topped with melted Monterey Jack cheese and served with crisp shredded lettuce and fresh lime wedges for a perfect blend of textures and bold, vibrant flavors. Easy to prepare and bake, this recipe makes a satisfying meal for any taco night.
Ingredients
Chicken and Vegetables
- 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
Tortillas & Cheese
- 6–8 corn tortillas
- 2 cups shredded Monterey Jack cheese
- Shredded lettuce, for serving
- Lime wedges, for serving
Avocado-Jalapeño Salsa
- 1 large avocado
- 1 medium jalapeño, deseeded & roughly chopped (leave seeds for extra spice)
- ½ cup water
- ¼ cup cilantro, chopped (leaves & stems)
- 1 tbsp white vinegar
- 1 tsp salt
Instructions
- Make the Salsa: In a food processor, blend the avocado, jalapeño, water, cilantro, vinegar, and salt until smooth. Cover and refrigerate the salsa until ready to serve to let the flavors meld and keep it fresh.
- Cook the Chicken: Preheat the oven to 400°F. Lightly spray a baking dish with cooking spray. In a large bowl, mix the chicken thighs with olive oil, chili powder, cumin, smoked paprika, salt, black pepper, minced garlic, chopped cilantro, diced poblanos, and sliced onions. Spread this mixture evenly in the prepared baking dish and bake for 20-22 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
- Shred the Chicken: Once cooked, use two forks to shred the chicken in the baking dish and combine it thoroughly with the cooked vegetables for a cohesive filling.
- Prepare the Tortillas: Increase the oven temperature to 425°F. Line a baking sheet with parchment paper and lay out the corn tortillas. Lightly spray the tortillas with cooking spray and bake for 2-3 minutes to soften them just enough to fold without cracking.
- Assemble Tacos: On one half of each tortilla, sprinkle some shredded Monterey Jack cheese, spoon a generous amount of the shredded chicken and vegetable mixture, then add a bit more cheese on top. Fold the tortillas over and gently press to seal the edges.
- Bake Tacos: Place the assembled tacos back on the lined baking sheet and bake for 15-17 minutes until the cheese has melted and the tortillas have turned crispy and golden.
- Serve: Serve the hot tacos topped with shredded lettuce, lime wedges, and a side of the creamy avocado-jalapeño salsa for a perfectly balanced meal full of flavor and texture.
Notes
- For extra heat, leave the jalapeño seeds in the salsa. Remove them for a milder flavor.
- Use a meat thermometer to ensure chicken is fully cooked to 165°F.
- Fresh cilantro adds bright herbal notes; adjust amount to your taste.
- Corn tortillas should be warmed just enough to fold easily without breaking.
- Leftover salsa can be stored in an airtight container in the refrigerator for up to 2 days.
- To make it gluten-free, confirm tortillas are 100% corn without any wheat ingredients.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
