Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa

These Crispy Poblano Chicken Tacos are packed with smoky, flavorful shredded chicken, poblano peppers, and melted cheese, all nestled inside crunchy tortillas. Served with a creamy avocado-jalapeño salsa, these tacos are perfect for any taco night or gathering!

Ingredients

For the Chicken Tacos:

• 1 ½ lbs boneless skinless chicken thighs
  
  

• 2 tablespoons olive oil
  
  

• 1 ½ teaspoons chili powder
  
  

• 1 teaspoon cumin
  
  

• 1 teaspoon smoked paprika
  
  

• 1 teaspoon salt
  
  

• ½ teaspoon black pepper
  
  

• 2 garlic cloves, minced
  
  

• 2 tablespoons chopped cilantro (leaves & stems)
  
  

• 2 poblano peppers, deseeded and diced
  
  

• 1 small white onion, thinly sliced
  
  

• 6-8 corn tortillas
  
  

• 2 cups shredded Monterey jack cheese
  
  

• Shredded lettuce, for serving
  
  

• Lime wedges, for serving
  
  

For the Avocado-Jalapeño Salsa:

• 1 large avocado
  
  

• 1 medium jalapeño, deseeded and roughly chopped
  
  

• ½ cup water
  
  

• ¼ cup chopped cilantro (leaves & stems)
  
  

• 1 tablespoon white vinegar
  
  

• 1 teaspoon salt
  
  

Directions

1. Make the Salsa: Add avocado, jalapeño, water, cilantro, white vinegar, and salt to a food processor. Blend until smooth. Cover and refrigerate until ready to serve.
   
   

2. Cook the Chicken: Preheat the oven to 400°F (200°C). Spray a baking dish with cooking spray. Toss the chicken thighs, olive oil, chili powder, cumin, smoked paprika, salt, black pepper, garlic, cilantro, poblano peppers, and onion in a bowl. Spread the chicken and veggies in the prepared dish. Bake for 20-22 minutes or until the chicken reaches an internal temperature of 165°F. Shred the chicken using two forks and mix with the vegetables.
   
   

3. Assemble the Tacos: Increase the oven temperature to 425°F (220°C) and line a baking sheet with parchment paper. Spray tortillas with cooking spray, flip them, and bake for 2-3 minutes to soften. Once soft, layer each tortilla with cheese, shredded chicken mixture, and more cheese. Fold the tortilla over the filling and press down gently.
   
   

4. Bake the Tacos: Bake the assembled tacos for 15-17 minutes or until the cheese melts and the tortillas are crispy.
   
   

5. Serve: Serve immediately with avocado-jalapeño salsa and enjoy!
   
   

Nutritional Value (per serving)

• Calories: 380 kcal
  
  

• Carbohydrates: 26 g
  
  

• Protein: 26 g
  
  

• Fat: 22 g
  
  

• Saturated Fat: 7 g
  
  

• Cholesterol: 75 mg
  
  

• Sodium: 750 mg
  
  

• Potassium: 620 mg
  
  

• Fiber: 5 g
  
  

• Sugar: 4 g