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
Scale
- 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