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Crispy Poblano Chicken Tacos with Avocado Jalapeno Salsa Recipe
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.
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Prep Time 20 minutes
Cook Time 20 minutes
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.