Go Back
–+ servings
Crispy Poblano Chicken Tacos

Crispy Poblano Chicken Tacos for a Flavor-Packed Feast

Delicious Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa, perfect for a busy weeknight meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 tacos
Course: Lunch
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Filling
  • 1 pound Boneless Skinless Chicken Thighs Feel free to use breasts for a leaner option.
  • 2 tablespoons Olive Oil Avocado oil is a great substitute.
  • 2 tablespoons Chili Powder Taco seasoning can be used if needed.
  • 1 teaspoon Cumin No direct substitutes recommended.
  • 1 teaspoon Smoked Paprika Regular paprika can be used if preferred.
  • to taste Salt and Black Pepper Adjust to your taste.
  • 2 cloves Garlic Cloves Fresh garlic is best, but garlic powder works in a pinch.
For the Veggies
  • 2 medium Poblano Peppers Swap for bell peppers if desired.
  • 1 medium White Onion Yellow onions are a suitable alternative.
  • 1/4 cup Cilantro Optional for those who prefer its absence.
For the Tacos
  • 8 pieces Corn Tortillas Flour tortillas can be used but monitor closely.
  • 1 cup Shredded Monterey Jack Cheese Cheddar can also be used for a sharper taste.
For the Avocado-Jalapeño Salsa
  • 1 medium Avocado Greek yogurt can be a lighter alternative.
  • 1 medium Jalapeño Remove seeds for less spice.
  • 2 tablespoons Water
  • 1 tablespoon White Vinegar Lemon or lime juice can be used.

Equipment

  • Blender
  • mixing bowl
  • Baking Dish
  • baking sheet
  • Oven

Method
 

Directions
  1. In a blender, combine the avocado, jalapeño, water, cilantro, white vinegar, and a pinch of salt. Blend until smooth and creamy. Transfer to a bowl and refrigerate until serving.
  2. Preheat your oven to 400°F (200°C). In a bowl, mix chicken thighs, olive oil, chili powder, cumin, smoked paprika, garlic, cilantro, poblano peppers, and onion. Spread in a baking dish and bake for 20-22 minutes until chicken is 165°F.
  3. Increase oven temperature to 425°F (220°C). Arrange corn tortillas on a baking sheet, spray lightly with oil, and bake for 2-3 minutes until warm. Layer cheese and chicken mixture on half of each tortilla and fold.
  4. Return the tacos to the oven and bake for another 15-17 minutes until the cheese is melty and tortillas are crispy. Monitor closely.
  5. Remove from the oven and let cool for a minute. Serve alongside the salsa for dipping.

Nutrition

Serving: 2tacosCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

For best results, check chicken temperature and keep an eye on the tacos for desired crispiness.

Tried this recipe?

Let us know how it was!