Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa – A Perfectly Smoky & Cheesy Taco Delight

These Crispy Poblano Chicken Tacos are a delicious twist on traditional tacos. The smoky poblano peppers and tender shredded chicken are combined with a melt-in-your-mouth cheese filling that’s baked until crispy and golden. Paired with a fresh and creamy avocado-jalapeño salsa, these tacos are bursting with flavor. The combination of spices, grilled chicken, and tangy salsa is perfect for taco nights, family gatherings, or when you crave something easy yet flavorful. If you want a lighter option, you can swap the chicken thighs for chicken breasts and the Monterey Jack cheese for a reduced-fat option.

Ingredients

• For the chicken tacos
  
  

  • 1 ½ pounds 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 cilantro, chopped (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 cilantro, chopped (leaves & stems)
    
    

  • 1 tablespoon white vinegar
    
    

  • 1 teaspoon salt
    
    

Directions

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

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

3. Assemble the tacos: Increase the oven temperature to 425°F (220°C) and line a large baking sheet with parchment paper. Lay the tortillas on the sheet, spraying one side with cooking spray. Flip them over and bake for 2-3 minutes to soften. Once softened, remove from the oven and layer each tortilla with cheese, shredded chicken mixture, and more cheese. Fold the tortillas over the filling and gently press to seal.
   
   

4. Bake: Place the tacos back in the oven and bake for 15-17 minutes or until the cheese is melted and the tortillas are crispy.
   
   

5. Serve: Serve the tacos immediately with avocado-jalapeño salsa, shredded lettuce, and lime wedges.
   
   

Nutritional Value

• Calories: 320 per taco
  
  

• Carbohydrates: 26g
  
  

• Protein: 25g
  
  

• Fat: 18g
  
  

• Saturated Fat: 6g
  
  

• Cholesterol: 85mg
  
  

• Sodium: 580mg
  
  

• Potassium: 480mg
  
  

• Fiber: 4g
  
  

• Sugar: 3g
  
  

• Vitamin A: 720 IU
  
  

• Calcium: 150mg
  
  

• Iron: 2.2mg