Description
These Crispy Poblano Chicken Tacos feature tender shredded chicken thighs baked with poblano peppers and aromatic spices, layered with melted Monterey Jack cheese inside crispy baked corn tortillas. Served with a creamy, zesty avocado-jalapeño salsa, shredded lettuce, and lime wedges, this vibrant Mexican-inspired recipe offers a perfect balance of smoky, spicy, and fresh flavors in a handheld delight. Ideal for a flavorful weeknight dinner or casual gathering, these tacos are simple to prepare yet impressive in taste and texture.
Ingredients
Scale
Chicken and Vegetables
- 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
Tortillas and Cheese
- 6-8 corn tortillas
- 2 cups shredded Monterey Jack cheese
- Shredded lettuce, for serving
- Lime wedges, for serving
Avocado-Jalapeño Salsa
- 1 large avocado
- 1 medium jalapeño, deseeded & roughly chopped (leave seeds for extra spice)
- ½ cup water
- ¼ cup cilantro, chopped (leaves & stems)
- 1 tbsp white vinegar
- 1 tsp salt
Instructions
- Make the Salsa: In a food processor, blend the avocado, jalapeño, water, cilantro, vinegar, and salt until smooth. Cover and refrigerate until ready to serve, allowing the flavors to meld and the salsa to chill.
- Cook the Chicken: Preheat your oven to 400°F. Spray a baking dish with cooking spray to prevent sticking. In a large bowl, combine the chicken thighs, olive oil, chili powder, cumin, smoked paprika, salt, black pepper, minced garlic, chopped cilantro, diced poblano peppers, and thinly sliced onion. Mix thoroughly to evenly coat the chicken and vegetables with the seasoning. Spread this mixture evenly in the prepared baking dish and bake for 20-22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
- Shred the Chicken: Once cooked, use two forks to shred the chicken directly in the baking dish. Mix the shredded chicken well with the cooked poblano peppers and onion to distribute the flavors.
- Prepare the Tortillas: Increase the oven temperature to 425°F. Line a baking sheet with parchment paper. Arrange the corn tortillas on the baking sheet in a single layer. Lightly spray them with cooking spray to help soften and prepare for folding. Bake for 2-3 minutes, just long enough for the tortillas to become soft and pliable but not crispy.
- Assemble Tacos: On one half of each warm tortilla, layer a portion of shredded Monterey Jack cheese, then add the chicken and vegetable mixture, and top with a little more cheese. Fold the tortilla over the filling, gently pressing to seal the edges and keep the filling inside.
- Bake Tacos: Return the filled tortillas to the baking sheet and place in the oven. Bake for 15-17 minutes until the cheese has melted thoroughly and the tortillas become crispy and golden brown.
- Serve: Remove the tacos from the oven and serve them hot. Accompany with the chilled avocado-jalapeño salsa, shredded lettuce, and lime wedges on the side for added freshness and a tangy finish.
Notes
- Deseeding the jalapeño in the salsa reduces its spicy heat; keep seeds if you prefer spicier salsa.
- Use boneless skinless chicken thighs for juicier, more flavorful meat compared to chicken breasts.
- Baking the assembled tacos twice ensures the tortillas crisp up nicely while melting the cheese inside.
- Leftover salsa can be stored in an airtight container in the refrigerator for up to 2 days.
- For extra texture, add diced tomatoes or finely chopped onions to the salsa if desired.
