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Crispy Poblano Chicken Tacos with Avocado‑Jalapeño Salsa
Ash Tyrrell

Crispy Poblano Chicken Tacos with Avocado‑Jalapeño Salsa

I just made these Crispy Poblano Chicken Tacos with Avocado‑Jalapeño Salsa, and wow — they are incredible! From the first bite, the crunch of the baked tortillas and melty cheese had me smiling. The smoky poblano chicken filling paired with the creamy, zesty salsa was pure magic
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Total Time 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1½ lbs. boneless skinless chicken thighs — thighs shred juicy and hold flavor better than breasts.
  • 2 Tbsp olive oil — helps keep chicken moist when baking.
  • 1½ tsp chili powder — adds a mild smoky warmth.
  • 1 tsp cumin — brings depth and earthy flavor.
  • 1 tsp smoked paprika — enhances the smoky poblano profile.
  • 1 tsp salt — essential for balanced seasoning.
  • ½ tsp black pepper — for subtle heat.
  • 2 garlic cloves minced — fresh garlic beats powder for bright flavor.
  • 2 Tbsp cilantro chopped (leaves & stems) — stems have a lot of aromatic punch!
  • 2 poblano peppers deseeded & diced — mild heat with rich smokiness.
  • 1 small white onion thinly sliced — sweeter and sharper than yellow.
  • 6 ‑8 corn tortillas — crisp beautifully in the oven king size works great!.
  • 2 cups shredded Monterey Jack cheese — grate from a block for best melt.
  • Shredded lettuce for serving — adds refreshing crunch.
  • Lime wedges for serving — brightens every bite.
  • 1 large avocado — ripe but firm for creamy texture.
  • 1 medium jalapeño deseeded & chopped — keep seeds if you want more heat.
  • ½ cup water — thins salsa to silky smooth.
  • ¼ cup cilantro chopped (leaves & stems) — for vibrant herbiness.
  • 1 Tbsp white vinegar — balances richness with tang.
  • 1 tsp salt — to taste.

Method
 

  1. Making the salsa first allows the flavors to marry while you cook the chicken. Add avocado, jalapeño, water, cilantro, vinegar, and salt to a food processor. Blend until silky and smooth, then chill until serving — this creates a refreshingly zesty sauce.
  2. Heat the oven to 400°F and coat a baking dish with cooking spray. In a big bowl, toss chicken thighs, olive oil, spices, garlic, poblano peppers, onion, and cilantro until everything is evenly seasoned. Spread it out in the dish and bake until the chicken is cooked through and veggies are tender, then shred the chicken with forks.
  3. Increase oven to 425°F and lay tortillas on a parchment‑lined sheet. Spray tortillas with oil and warm them just until they’re bendable. Layer cheese, chicken mixture, and more cheese on one side of each tortilla, then fold over and press gently to seal.
  4. Put the filled tacos back in the oven and bake until the cheese melts and tortillas turn satisfyingly crispy. This step gives you the crunch you crave without frying in oil.
  5. Serve your warm tacos right away with a generous dollop of avocado‑jalapeño salsa and a squeeze of lime. The combo of crunchy shell, juicy chicken filling, and cool creamy salsa is unforgettable.

Notes

  • Use freshly grated cheese — it melts faster and tastes richer than pre‑shredded.
  • Don’t overfill the tortillas; if they burst, the filling leaks and tacos get messy.
  • If tortillas harden before you fill them, pop them back in the oven for a minute to soften.
  • Make the salsa a day ahead — it gets even more flavorful!
  • Let the chicken cool slightly before shredding so it holds texture better.