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
Scale
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
