Go Back
–+ servings
Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa

Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Bliss

Enjoy these Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa, a delightful and customizable weeknight dinner option.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 37 minutes
Cooling Time 5 minutes
Total Time 52 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Filling
  • 1 pound Chicken Thighs Substitute with boneless skinless chicken breasts for a leaner option
  • 2 tablespoons Olive Oil Canola oil works as a substitute
  • 1 tablespoon Chili Powder Use taco seasoning for a premixed alternative
  • 1 teaspoon Cumin Coriander can be used as a subtle substitute
  • 1 teaspoon Smoked Paprika Regular paprika can be used but lacks depth
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 3 cloves Garlic Minced; garlic powder can be a quick alternative
  • 1/4 cup Cilantro Optional for those who prefer to omit it
  • 2 medium Poblano Peppers Substitute with green bell peppers for less spice
  • 1 medium White Onion Yellow onions can also work well
For the Tortillas and Cheese
  • 8 count Corn Tortillas King-sized options allow for more filling
  • 1 cup Monterey Jack Cheese Feel free to substitute with cheddar or a Mexican blend
For the Avocado-Jalapeño Salsa
  • 1 large Avocado Silken tofu can replace it for a vegan option
  • 1 medium Jalapeño Remove seeds for milder salsa or keep them for extra kick
  • 1/4 cup Water Swap with lime juice for more flavor
  • 2 tablespoons White Vinegar Lime juice serves as a great substitute

Equipment

  • food processor
  • Baking Dish
  • Baking sheet

Method
 

Preparation Instructions
  1. Start by blending together the avocado, jalapeño, water, cilantro, white vinegar, and salt in a food processor until smooth. Refrigerate while preparing tacos.
  2. Preheat the oven to 400°F (200°C). In a bowl, combine chicken thighs, olive oil, chili powder, cumin, smoked paprika, salt, pepper, minced garlic, cilantro, poblano peppers, and onion. Toss until well coated and roast for 20-22 minutes.
  3. Increase the oven temperature to 425°F (220°C). Spray tortillas with olive oil, arrange on a baking sheet, and bake for 2-3 minutes until softened.
  4. Fill each tortilla with shredded chicken and cheese, then fold and press gently. Return to the baking sheet and bake for an additional 15-17 minutes until crispy.
  5. Serve immediately with avocado-jalapeño salsa and optional garnishes.

Nutrition

Serving: 1tacoCalories: 320kcalCarbohydrates: 30gProtein: 22gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 550mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

For extra crunch, pre-toast corn tortillas prior to assembling the tacos.

Tried this recipe?

Let us know how it was!