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–+ servings
Crispy Poblano Chicken Tacos

Crispy Poblano Chicken Tacos

Discover the ultimate Crispy Poblano Chicken Tacos recipe packed with smoky flavor and creamy Avocado-Jalapeño Salsa. Perfect for any occasion!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 680 g boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 2 cloves garlic, minced
  • 2 tablespoons chopped cilantro (leaves and stems)
  • 2 poblano peppers seeded and diced
  • 1 small white onion, thinly sliced
  • 2 cups shredded Monterey Jack cheese
  • shredded lettuce, for serving
  • lime wedges, for serving

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Blender or food processor
  • Mixing bowls
  • Tongs or spatula

Method
 

  1. Prepare the Avocado-Jalapeño Salsa by blending avocado, jalapeño, water, cilantro, vinegar, and salt until smooth.
  2. Preheat your oven to 400°F (200°C) and mix chicken thighs with olive oil, spices, garlic, cilantro, poblanos, and onions in a bowl.
  3. Spread the chicken mixture in a baking dish and bake for 20–22 minutes until the chicken reaches 165°F (75°C); shred the chicken afterward.
  4. Increase oven temperature to 425°F (220°C), line a baking sheet with parchment, and lightly bake tortillas for 2–3 minutes.
  5. Assemble the tacos by placing cheese, chicken mixture, and more cheese in tortillas; fold and press down.
  6. Bake the assembled tacos for 15–17 minutes until crispy and cheese is melted.
  7. Serve tacos with shredded lettuce and lime wedges.

Nutrition

Calories: 450kcalCarbohydrates: 30gProtein: 28gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 10IUVitamin C: 20mgCalcium: 25mgIron: 15mg

Notes

For extra crispiness, brush tortillas with melted butter before baking. Use fresh ingredients for the salsa to maximize flavor. Don’t skip pre-baking the tortillas to prevent cracking. Store leftover chicken and salsa separately in airtight containers. The chicken can be kept for up to 3 days, while the salsa is best consumed within 2 days. Reheat the chicken gently before assembling new tacos.
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