Crispy Poblano Chicken Tacos with Avocado‑Jalapeño Salsa 

These crispy poblano chicken tacos are bursting with flavor and texture—perfect for a memorable taco night or casual gathering. Juicy, shredded chicken meets smoky roasted poblanos and melted Monterey Jack cheese, all tucked inside golden-crisp tortillas. They’re then baked until perfectly crunchy and finished with a vibrant avocado-jalapeño salsa that adds creamy coolness and just the right amount of kick. Easy to prepare in about 40 minutes and gluten-free, this dish brings a harmonious contrast of smoky, cheesy, spicy, and fresh notes. Serve with lime wedges and crisp lettuce for added brightness and crunch. Whether you’re feeding family or impressing friends, these tacos are a simple yet satisfying way to liven up any meal. 

Ingredients (6 servings)

• Meat & Dairy

  • 1½ lb boneless, skinless chicken thighs

  • 2 cups shredded Monterey Jack cheese

• Produce & Herbs

  • 2 poblano peppers

  • 1 small white onion

  • 2 garlic cloves

  • 1 jalapeño (medium)

  • 1 large avocado

  • 6 Tbsp fresh cilantro (leaves & stems)

  • 1 head lettuce (for serving)

  • Lime wedges (to serve)

• Spices & Pantry

  • 1½ tsp chili powder

  • 1 tsp smoked paprika

  • 1 tsp cumin

  • ½ tsp black pepper

  • 2 tsp salt

  • ½ cup water

• Oils & Vinegar

  • 2 Tbsp olive oil

  • 1 Tbsp white vinegar

• Tortillas

  • 6 corn tortillas 

Directions

1. Prep & roast poblanos: Char poblano peppers directly over flame or under broiler until skins blister. Transfer to a bowl, cover to steam, then peel and thinly slice.

2. Cook the chicken filling: Heat olive oil in a skillet over medium. Add chopped onion, garlic, and jalapeño—sauté until soft. Stir in spices, then add chicken thighs and poblano strips. Pour water, cover, and simmer until chicken is cooked. Remove chicken, shred it, and return to skillet to combine with peppers and spices.

3. Assemble tacos: Preheat oven to 375 °F. Fill each corn tortilla with shredded chicken mix and a generous sprinkle of Monterey Jack. Fold and place on a baking sheet.

4. Bake & crisp: Bake for 10–12 minutes, flipping once mid-way, until tortillas are crisp and cheese is melted.

5. Make salsa: In a blender or food processor, combine avocado, cilantro, lime juice, vinegar, a bit of jalapeño, and season to taste for a creamy and zesty salsa.

6. Serve: Top tacos with avocado‑jalapeño salsa, shredded lettuce, and extra lime wedges. Enjoy immediately!

Estimated Nutrients (per serving, 2 tacos + salsa)

• Calories: ~550 kcal

• Protein: ~35 g

• Fat: ~30 g (mostly from avocado, cheese, and olive oil)

• Carbohydrates: ~30 g (from tortillas and veggies)

• Fiber: ~8 g (from avocado, peppers, and tortillas)

• Sodium: ~800 mg (dependent on cheese and added salt)