I remember one particularly hectic Tuesday, craving something that would excite my taste buds but wouldn’t chain me to the stove all evening. The answer? Crispy poblano chicken tacos. These aren’t your average tacos—they’re a flavor explosion, featuring juicy chicken, smoky poblanos, and a creamy avocado kick. My signature touch is roasting the poblanos to bring out their sweetness. Paired with a crunchy shell, these cheesy garlic chicken wraps for lunch or dinner became a family favorite in minutes. Let’s get cooking.
Why You’ll Love These Crispy Poblano Chicken Tacos
- They’re packed with smoky, savory flavor from the roasted poblanos and perfectly seasoned chicken. Trust me, your tastebuds will thank you!
- It’s so easy to customize the spice level. Add more jalapeño to the avocado salsa for extra heat, or keep it mild for the kiddos.
- These **poblano chicken tacos** are ready in under an hour, making them perfect for busy weeknights.
- You only need simple ingredients, most of which you probably already have in your pantry.
- They’re the *perfect* **weeknight meal**, offering a restaurant-quality experience without the restaurant price tag.
- The creamy avocado salsa is seriously addictive. I could eat it with a spoon!
- Got leftover chicken? This is a fantastic way to use it up and create a whole new meal.
- They’re budget-friendly, proving that deliciousness doesn’t have to break the bank. Who knew a homemade carrot dessert could taste so good?
Ingredients for Crispy Poblano Chicken Tacos
- 1½ lbs boneless skinless chicken thighs: I prefer thighs for their juiciness, but chicken breasts work too! Just be sure not to overcook them.
- 2 Tbsp olive oil: This helps everything get nice and golden brown in the oven.
- 1½ tsp chili powder: Adds a little warmth and depth of flavor.
- 1 tsp cumin: A must for that classic taco taste!
- 1 tsp smoked paprika: My secret weapon for smoky goodness.
- 1 tsp salt: Enhances all the other flavors. Don’t skip it!
- ½ tsp black pepper: A little kick to balance the sweetness.
- 2 garlic cloves, minced: Because everything’s better with garlic, right?
- 2 Tbsp cilantro, chopped (leaves & stems): Adds a fresh, vibrant note.
- 2 poblano peppers, deseeded & diced: Roasting these brings out their sweetness!
- 1 small white onion, thinly sliced: Caramelizes beautifully in the oven with the poblanos.
- 6-8 corn tortillas: I like corn for that authentic flavor and satisfying crunch.
- 2 cups shredded Monterey jack cheese: Melts like a dream and adds a creamy, mild flavor.
- Shredded lettuce, for serving: Adds a cool, crisp contrast.
- Lime wedges, for serving: A squeeze of lime brightens everything up!
- 1 large avocado: The base for our creamy salsa. Make sure it’s ripe!
- 1 medium jalapeño, deseeded & roughly chopped: Adjust the amount based on your spice preference.
- ½ cup water: Helps the salsa blend smoothly.
- ¼ cup cilantro, chopped (leaves & stems): Adds freshness to the salsa.
- 1 Tbsp white vinegar: Gives the salsa a tangy kick.
How to Make Crispy Poblano Chicken Tacos
- Step 1: Make the salsa! This creamy, dreamy concoction is what sets these tacos apart.
- Step 2: Add the avocado, jalapeño (remember to deseed it unless you like it *really* spicy!), water, cilantro, vinegar, and salt to a food processor.
- Step 3: Blend until smooth as silk. Trust me; you’ll want to taste it and adjust the salt to your liking. Cover it tightly and stash it in the fridge until you’re ready to serve – the colder, the better!
- Step 4: Now, let’s cook the chicken. Preheat your oven to 400 degrees Fahrenheit. While it’s heating up, spray a baking dish with cooking spray. This prevents sticking and makes cleanup a breeze.
- Step 5: In a large bowl, add the chicken thighs, olive oil, chili powder, cumin, smoked paprika, salt, black pepper, minced garlic (I always use fresh!), chopped cilantro, diced poblano peppers, and thinly sliced onion.
- Step 6: Toss everything together until the chicken and veggies are completely coated in that flavorful spice mix. The aroma alone is enough to make your mouth water!
- Step 7: Arrange the chicken and veggies in your prepared baking dish, making sure everything is spread out in a single layer. This helps everything cook evenly.
- Step 8: Bake for 20-22 minutes, or until the chicken is cooked through and the veggies are tender. The internal temperature of the chicken should reach 165 degrees Fahrenheit – use a meat thermometer to be sure!
- Step 9: Once the chicken is cooked, take two large forks and shred it right in the dish. Mix the shredded chicken and veggies together – all those yummy juices will create a super flavorful mixture.
- Step 10: Time to assemble these beauties! Crank up your oven to 425 degrees Fahrenheit and line a large baking pan with parchment paper. This is key for that perfect **crispy chicken** texture.
- Step 11: Lay your corn tortillas out on the baking pan and give them a light spritz with cooking spray. Flip them over and bake for just 2-3 minutes.
- Step 12: We want the tortillas soft enough to fold without cracking. Once they’re pliable, take the pan out of the oven.
- Step 13: Now for the fun part! Layer one side of each tortilla with shredded Monterey Jack cheese (don’t be shy!), your shredded chicken mixture, and a little more cheese on top.
- Step 14: Fold the other side of the tortilla over the filling and gently press down to help it “stick.”
- Step 15: Once all of your **crispy chicken and poblano tacos** are assembled, place the pan back in the oven.
- Step 16: Bake for 15-17 minutes, or until the cheese is melted and bubbly and your tortillas are beautifully golden and crispy. Keep a close eye on them – you don’t want them to burn!
- Step 17: Serve immediately with your glorious avocado-jalapeño salsa, shredded lettuce, and a squeeze of fresh lime. Enjoy every single bite of these flavor-packed **poblano chicken tacos**!
Pro Tips for the Best Crispy Poblano Chicken Tacos
Want to take your crispy poblano chicken tacos to the next level? Here are a few tricks I’ve learned over the years:
- Char your tortillas directly over a gas flame for a blistered, smoky flavor – just watch them closely!
- Don’t overcrowd the baking sheet when crisping the tacos; give them room to breathe for maximum crunch.
- For an extra layer of flavor, try adding a sprinkle of cotija cheese or a drizzle of Mexican crema before serving.
What’s the secret to perfect Crispy Poblano Chicken Tacos?
It’s all about balancing the textures and flavors. Roasting the poblanos brings out their sweetness, which contrasts beautifully with the savory chicken and creamy salsa. And don’t skimp on the cheese – it’s what holds everything together!
Can I make Crispy Poblano Chicken Tacos ahead of time?
Absolutely! You can roast the chicken and poblanos a day or two in advance. Just store them in an airtight container in the fridge. The avocado salsa is best made fresh, but you can prep all the other ingredients ahead of time to save time on a busy weeknight.
How do I avoid common mistakes with Crispy Poblano Chicken Tacos?
The biggest mistake is overcooking the chicken, which can make it dry. Use a meat thermometer to ensure it reaches 165 degrees Fahrenheit, and don’t be afraid to pull it out of the oven a little early – it will continue to cook as it rests. Also, watch those tortillas carefully when baking – they can go from crispy to burnt in a matter of seconds!
Best Ways to Serve Crispy Poblano Chicken Tacos
These **crispy poblano chicken tacos** are a star all on their own, but a few thoughtful additions can elevate the experience. I love serving them family-style, letting everyone customize their own plate.
- Pile the **poblano pepper chicken tacos** high on a platter, alongside bowls of the avocado-jalapeño salsa, shredded lettuce, and lime wedges. A side of Mexican rice and refried beans makes it a complete fiesta!
- For a lighter meal, try serving these **crispy chicken tacos with poblano sauce** with a vibrant cilantro-lime slaw. The cool, refreshing slaw cuts through the richness of the tacos perfectly.
Nutrition Facts for Crispy Poblano Chicken Tacos
Here’s a quick rundown of what you can expect, per taco:
- Calories: Approximately 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 100mg
This is an estimate and may vary depending on ingredients used.
How to Store and Reheat Crispy Poblano Chicken Tacos
Got leftovers? Lucky you! To keep your **crispy chicken tacos with roasted poblano peppers and garlic** tasting their best, let them cool completely before storing. Wrap them individually in foil or plastic wrap, then place them in an airtight container. They’ll keep in the fridge for up to 3 days.
For longer storage, freeze them for up to a month. When you’re ready to enjoy, thaw them overnight in the fridge. To reheat, bake in a 350°F oven for about 10-15 minutes, or until heated through and crispy. You can also microwave them, but they won’t be quite as crispy (still delicious, though!). I always add a fresh dollop of the avocado-jalapeño salsa after reheating – it really brings them back to life!
Frequently Asked Questions About Crispy Poblano Chicken Tacos
Can I use a different type of cheese?
Absolutely! Monterey Jack is my go-to for its meltiness and mild flavor, but feel free to experiment. Cheddar, Oaxaca, or even a sprinkle of crumbled queso fresco would all be delicious in these **spicy poblano chicken tacos with shredded cheese and slaw**.
What if I don’t have poblano peppers?
No problem! Poblano peppers have a mild heat, but if you can’t find them, you could substitute Anaheim peppers or even a green bell pepper for a milder flavor. If you like a little more heat, try using a jalapeño or serrano pepper instead. Just remember to adjust the amount based on your spice preference for these **oven-baked poblano chicken tacos with a crispy finish**!
Can I grill the chicken instead of baking it?
Definitely! Grilling adds a fantastic smoky flavor to the chicken. Just marinate it in the spice mixture for at least 30 minutes before grilling over medium heat until cooked through. Then, shred it and proceed with the recipe. Grilling is perfect if you’re aiming for **chicken and poblano tacos with charred tortillas**.
What kind of tortillas work best for Crispy Poblano Chicken Tacos?
I prefer corn tortillas for their authentic flavor and texture, but flour tortillas work just as well. If you’re using corn tortillas, be sure to warm them up before assembling the tacos to prevent them from cracking. You can warm them in a dry skillet, in the microwave, or even directly over a gas flame for a slightly charred flavor. This is a game-changer for making **skillet poblano chicken tacos with crispy shells and seasoning**!
Variations of Crispy Poblano Chicken Tacos You Can Try
The beauty of these **crispy poblano chicken tacos** is how easily you can adapt them to your taste! Here are a few of my favorite twists:
- Vegan: Swap the chicken for seasoned black beans or shredded jackfruit. Use a plant-based cheese alternative and a vegan crema made from cashews or avocado.
- Spicy: Add a serrano pepper or a pinch of cayenne pepper to the chicken marinade for an extra kick. You could also use a spicier cheese, like pepper jack. These would be some seriously **spicy poblano chicken tacos**!
- Skillet-Style: Instead of baking the tacos, pan-fry them in a little oil until golden brown and crispy. This gives them a delicious, slightly greasy texture that’s hard to resist. For **easy crispy poblano chicken tacos with cheese and crema**, this is my go-to method when I’m short on time!
- Creamy Poblano: Stir a dollop of sour cream or Mexican crema into the shredded chicken mixture for extra richness and tang. This is amazing for a **poblano cream chicken tacos** variation!
Unbelievably Crispy Poblano Chicken Tacos in 45 Minutes
- Total Time: 60 minutes
- Yield: 6-8 tacos 1x
- Diet: Gluten Free
Description
These crispy poblano chicken tacos are loaded with flavor. They feature juicy chicken thighs, roasted poblano peppers, melted cheese, and a creamy avocado-jalapeño salsa. A perfect weeknight meal!
Ingredients
- 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
- 6–8 corn tortillas
- 2 cups shredded Monterey jack cheese
- Shredded lettuce, for serving
- Lime wedges, for serving
- 1 large avocado
- 1 medium jalapeño, deseeded & roughly chopped*
- ½ cup water
- ¼ cup cilantro, chopped (leaves & stems)
- 1 Tbsp white vinegar
- 1 tsp salt
Instructions
- Make the salsa. Add the avocado, jalapeño, water, cilantro, vinegar and salt to a food processor and blend until smooth. Cover and keep the salsa stored in the refrigerator until you’re ready to serve.
- Cook the chicken. Turn the oven on to 400 degrees and spray a baking dish with cooking spray.
- Add the chicken thighs, olive oil, chili powder, cumin, smoked paprika, salt, black pepper, garlic, cilantro, poblano peppers and onion to a large bowl and toss until fully coated. Arrange the chicken and veggies in your prepared dish (making sure everything is spread out). 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.)
- Once done, use 2 large forks to shred the chicken and mix the shredded chicken and veggies together in the dish.
- Assemble the tacos. Turn your oven up to 425 degrees and line a large baking pan with parchment paper. Lay your tortillas out on the pan and spray them with cooking spray. Flip them over and bake for 2-3 minutes. (We need them just soft enough to fold over your filling.)
- Once done, take the pan out of the oven and layer each tortilla on one side with cheese, your shredded chicken mixture and a little more cheese. Fold the other side of the tortilla over your filling and press down gently to make it “stick.”
- Bake. Once all of your tacos are made, place the pan back in the oven and bake for 15-17 minutes or until the cheese has melted and your tortillas are crispy.
- Serve! Serve immediately with your avocado-jalapeño salsa and enjoy!
Notes
- Adjust the amount of jalapeño based on your spice preference.
- For extra crispy tacos, broil for the last minute or two, watching carefully to prevent burning.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: Approximately 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 100mg
Keywords: crispy poblano chicken tacos, poblano chicken tacos, crispy chicken tacos, chicken tacos, Mexican food, weeknight dinner, easy tacos, poblano peppers, avocado salsa
