Crispy Poblano Chicken Tacos with Avocado Jalapeno Salsa Recipe

I still remember the first time I made these Crispy Poblano Chicken Tacos with Avocado Jalapeno Salsa Recipe; I was looking for something new for our weekly taco night and stumbled upon the idea of using poblano peppers. The moment I tasted the smoky chicken combined with the cool, creamy avocado salsa, I knew I had found a winner.

This recipe has since become a staple in my home, and it’s the one I always make when I want to impress guests without spending hours in the kitchen. It perfectly balances crunchy, cheesy, and spicy in every single bite. You can also enjoy similar comfort with a wet burrito recipe if you want a hearty Mexican-inspired meal.

Ingredients

This recipe brings together simple, fresh ingredients to create a truly memorable meal. Below is everything you’ll need to get started.

For the Chicken Tacos

• 1.5 lbs boneless skinless chicken thighs: Using thighs ensures the chicken stays juicy and flavorful, even after roasting.
• 2 Tbsp olive oil: This helps the spices stick to the chicken and vegetables and aids in roasting.
• 1.5 tsp chili powder: Provides a classic, mild warmth that forms the base of the taco seasoning.
• 1 tsp cumin: Adds a warm, earthy flavor that is essential in Mexican-inspired dishes.
• 1 tsp smoked paprika: This is key for giving the chicken a delicious, smoky depth.
• 1 tsp salt: Enhances all the other flavors in the dish.
• 0.5 tsp black pepper: Adds a touch of mild spice.
• 2 garlic cloves, minced: Fresh garlic offers a pungent, aromatic kick that you can’t get from powder.
• 2 Tbsp cilantro, chopped (leaves and stems): The stems are packed with flavor, so don’t be afraid to use them.
• 2 poblano peppers, deseeded and diced: These peppers are mild with a smoky flavor that elevates the filling.
• 1 small white onion, thinly sliced: Adds a subtle sweetness and texture when roasted.
• 6-8 corn tortillas: Corn tortillas are ideal for baking as they crisp up beautifully.
• 2 cups shredded Monterey Jack cheese: Grating your own cheese from a block results in a much smoother melt.
• Shredded lettuce, for serving: Adds a fresh, crisp crunch to the finished tacos.
• Lime wedges, for serving: A final squeeze of lime brightens up all the flavors.

For the Avocado-Jalapeño Salsa

• 1 large avocado: Make sure it’s ripe but still firm to the touch for the creamiest texture.
• 1 medium jalapeño, deseeded and roughly chopped: Remove the seeds for a milder salsa, or leave some in for more heat.
• 0.5 cup water: Helps thin the salsa to a perfect, pourable consistency.
• 0.25 cup cilantro, chopped (leaves and stems): Adds that signature fresh, vibrant flavor.
• 1 Tbsp white vinegar: Gives the salsa a slight tang that cuts through the richness of the avocado.
• 1 tsp salt: Balances the flavors and brings everything together.

Note: The quantities listed will yield approximately 6 servings.

Variations

One of the best things about this recipe is how adaptable it is. Here are a few ways to customize it to your liking:

• Dairy-Free: You can easily make this recipe dairy-free by using your favorite plant-based shredded cheese alternative. Most vegan Monterey Jack or cheddar-style shreds will melt nicely.
• Different Protein: If you’re not a fan of chicken thighs, boneless, skinless chicken breasts work well too. Just be sure to watch them closely so they don’t dry out. You could also substitute the chicken with shredded carnitas or even a firm fish like cod.
• Vegetarian Option: To make a vegetarian version, swap the chicken with a can of black beans (rinsed and drained) and some crumbled firm tofu or extra roasted vegetables like zucchini and corn. You could also enjoy a lighter meal with 5-ingredient potato and corn chowder recipe for a cozy side.
• Flavor Add-ins: For an extra layer of flavor, add a teaspoon of adobo sauce from a can of chipotle peppers to the chicken mixture. You could also add a pinch of cayenne pepper for more heat or a teaspoon of dried oregano for a more herbaceous note.

Cooking Time

• Prep Time: 20 Minutes
• Cooking Time: 20 Minutes
• Total Time: 40 Minutes

Equipment You Need

• Food processor: This is essential for creating an ultra-smooth and creamy avocado-jalapeño salsa.
• Baking dish: A 9×13 inch dish is perfect for roasting the chicken and vegetable mixture evenly.
• Large mixing bowl: You’ll need this to toss the chicken and vegetables with all the spices.
• Baking pan: Use a large sheet pan to lay out the tortillas for assembly and baking.
• Parchment paper: This prevents the tacos from sticking to the pan and makes cleanup a breeze.
• 2 forks: These are the best tools for easily shredding the tender, roasted chicken.

How to Make Crispy Poblano Chicken Tacos with Avocado Jalapeño Salsa

These tacos come together in just a few simple stages. The process is straightforward, from making the salsa to baking the crispy, cheesy final product.

Step 1: Prepare the Avocado Jalapeño Salsa

Combine the avocado, jalapeño, water, cilantro, white vinegar, and salt in your food processor. Blend everything together until the mixture is completely smooth and has a velvety texture. Place the salsa in an airtight container and refrigerate it until you are ready to serve.

Step 2: Season and Bake the Chicken Mixture

Preheat your oven to 400°F (200°C) and lightly grease a baking dish. In a large bowl, toss the chicken thighs with olive oil and all the seasonings until they are well-coated. Add the poblano peppers, onion, garlic, and cilantro, mixing until everything is evenly combined before spreading it in the baking dish.

Step 3: Roast and Shred the Chicken

Bake the chicken mixture for 20-22 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Once cooked, use two forks to shred the chicken directly in the baking dish. Mix the shredded chicken with the roasted vegetables to soak up all the delicious juices.

Step 4: Prepare the Tortillas

Increase the oven temperature to 425°F (220°C) and line a baking sheet with parchment paper. Arrange the corn tortillas on the pan in a single layer and lightly spray them with cooking oil. Bake for 2-3 minutes, just until they are warm and flexible enough to fold without cracking.

Step 5: Assemble and Bake the Tacos

Remove the warm tortillas from the oven. On one half of each tortilla, sprinkle a layer of shredded cheese, top it with the chicken and poblano mixture, and then add another sprinkle of cheese. Fold the empty half of the tortilla over the filling and press down gently to seal the taco.

Step 6: Bake to Crispy Perfection

Return the assembled tacos to the oven and bake for 15-17 minutes. You’ll know they are done when the tortillas are golden brown and crispy, and the cheese is fully melted and bubbly. Serve them immediately while they are hot and at their crunchiest.

Additional Tips for Making this Recipe Better

Over the years, I’ve picked up a few tricks that take these tacos from great to absolutely amazing.

• I always recommend charring the poblano peppers over an open flame on a gas stove or under the broiler before dicing them. This extra step enhances their smoky flavor and makes a noticeable difference in the final dish.
• Don’t be afraid to use the chicken juices from the bottom of the baking pan. After shredding the chicken, I make sure to toss everything together so the meat reabsorbs all that concentrated flavor. It’s liquid gold!
• For the crispiest possible tacos, I bake them directly on the wire rack of the oven for the last 5 minutes. Just be sure to place a baking sheet on the rack below to catch any drips. This allows air to circulate all around the taco, making them crunchy on all sides.

How to Serve Crispy Poblano Chicken Tacos with Avocado Jalapeño Salsa

These tacos are a complete meal on their own, but the right accompaniments can make them even better. Drizzle a generous amount of the avocado-jalapeño salsa over the top of the hot tacos right before serving. A sprinkle of extra chopped cilantro, some finely shredded lettuce, and a few lime wedges on the side add freshness and a pop of color.

For a fuller meal, serve them alongside a simple side of cilantro-lime rice or a scoop of black beans. A side of Mexican street corn (elote) or a simple corn salad would also be a fantastic pairing.

Nutritional Information

Here is an approximate nutritional breakdown per serving. Please note that these values can vary based on the specific ingredients you use.

• Calories: 395
• Protein: 27 g
• Carbohydrates: 24 g
• Fat: 23 g

Make Ahead and Storage

A little prep can make this recipe even easier for a busy weeknight.

• Make Ahead: You can prepare the chicken and vegetable mixture up to two days in advance. Store it in an airtight container in the refrigerator. When you’re ready to eat, simply reheat the filling before assembling and baking the tacos.
• Storing: Leftover assembled tacos can be stored in the refrigerator for up to 2 days. Keep in mind they will lose their crispiness over time. The avocado salsa is best fresh but can be stored for up to 24 hours with plastic wrap pressed directly onto its surface to prevent browning.
• Reheating: The best way to reheat leftover tacos and bring back some of their crunch is in an air fryer or a toaster oven for a few minutes. You can also reheat them on a dry skillet over medium heat.

Why You’ll Love This Recipe

There are so many reasons this poblano chicken taco recipe will become a new favorite.

• Incredible Flavor: The combination of smoky chicken, mild poblano peppers, melted cheese, and creamy avocado salsa creates a complex and deeply satisfying flavor profile that is hard to beat.
• Amazing Texture: You get the perfect contrast between the crunchy baked tortilla shell, the tender shredded chicken, and the smooth, cool salsa in every bite.
• Restaurant-Quality at Home: This dish delivers the kind of flavor and quality you’d expect from a great Mexican restaurant, but it’s surprisingly simple to make right in your own kitchen.
• Perfect for Any Occasion: Whether you need an easy weeknight dinner for the family or a crowd-pleasing dish for a party, these tacos are always a hit.

Ash Tyrrell

Crispy Poblano Chicken Tacos with Avocado Jalapeño Salsa Recipe

I still remember the first time I made these tacos; I was looking for something new for our weekly taco night and stumbled upon the idea of using poblano peppers. The moment I tasted the smoky chicken combined with the cool, creamy avocado salsa, I knew I had found a winner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Servings: 6

Ingredients Method Notes

Ingredients

  

• 1.5 lbs boneless skinless chicken thighs: Using thighs ensures the chicken stays juicy and flavorful even after roasting.
• 2 Tbsp olive oil: This helps the spices stick to the chicken and vegetables and aids in roasting.
• 1.5 tsp chili powder: Provides a classic mild warmth that forms the base of the taco seasoning.
• 1 tsp cumin: Adds a warm earthy flavor that is essential in Mexican-inspired dishes.
• 1 tsp smoked paprika: This is key for giving the chicken a delicious smoky depth.
• 1 tsp salt: Enhances all the other flavors in the dish.
• 0.5 tsp black pepper: Adds a touch of mild spice.
• 2 garlic cloves minced: Fresh garlic offers a pungent, aromatic kick that you can’t get from powder.
• 2 Tbsp cilantro chopped (leaves and stems): The stems are packed with flavor, so don’t be afraid to use them.
• 2 poblano peppers deseeded and diced: These peppers are mild with a smoky flavor that elevates the filling.
• 1 small white onion thinly sliced: Adds a subtle sweetness and texture when roasted.
• 6-8 corn tortillas: Corn tortillas are ideal for baking as they crisp up beautifully.
• 2 cups shredded Monterey Jack cheese: Grating your own cheese from a block results in a much smoother melt.
• Shredded lettuce for serving: Adds a fresh, crisp crunch to the finished tacos.
• Lime wedges for serving: A final squeeze of lime brightens up all the flavors.
• 1 large avocado: Make sure it’s ripe but still firm to the touch for the creamiest texture.
• 1 medium jalapeño deseeded and roughly chopped: Remove the seeds for a milder salsa, or leave some in for more heat.
• 0.5 cup water: Helps thin the salsa to a perfect pourable consistency.
• 0.25 cup cilantro chopped (leaves and stems): Adds that signature fresh, vibrant flavor.
• 1 Tbsp white vinegar: Gives the salsa a slight tang that cuts through the richness of the avocado.
• 1 tsp salt: Balances the flavors and brings everything together.

Method

 

1. Combine the avocado, jalapeño, water, cilantro, white vinegar, and salt in your food processor. Blend everything together until the mixture is completely smooth and has a velvety texture. Place the salsa in an airtight container and refrigerate it until you are ready to serve.
2. Preheat your oven to 400°F (200°C) and lightly grease a baking dish. In a large bowl, toss the chicken thighs with olive oil and all the seasonings until they are well-coated. Add the poblano peppers, onion, garlic, and cilantro, mixing until everything is evenly combined before spreading it in the baking dish.
3. Bake the chicken mixture for 20-22 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Once cooked, use two forks to shred the chicken directly in the baking dish. Mix the shredded chicken with the roasted vegetables to soak up all the delicious juices.
4. Increase the oven temperature to 425°F (220°C) and line a baking sheet with parchment paper. Arrange the corn tortillas on the pan in a single layer and lightly spray them with cooking oil. Bake for 2-3 minutes, just until they are warm and flexible enough to fold without cracking.
5. Remove the warm tortillas from the oven. On one half of each tortilla, sprinkle a layer of shredded cheese, top it with the chicken and poblano mixture, and then add another sprinkle of cheese. Fold the empty half of the tortilla over the filling and press down gently to seal the taco.
6. Return the assembled tacos to the oven and bake for 15-17 minutes. You’ll know they are done when the tortillas are golden brown and crispy, and the cheese is fully melted and bubbly. Serve them immediately while they are hot and at their crunchiest.

Notes

• I always recommend charring the poblano peppers over an open flame on a gas stove or under the broiler before dicing them. This extra step enhances their smoky flavor and makes a noticeable difference in the final dish.
• Don’t be afraid to use the chicken juices from the bottom of the baking pan. After shredding the chicken, I make sure to toss everything together so the meat reabsorbs all that concentrated flavor. It’s liquid gold!
• For the crispiest possible tacos, I bake them directly on the wire rack of the oven for the last 5 minutes. Just be sure to place a baking sheet on the rack below to catch any drips. This allows air to circulate all around the taco, making them crunchy on all sides.