Description
These Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa are packed with smoky shredded chicken, roasted poblano peppers, melty Monterey Jack cheese, and topped with a creamy, zesty avocado-jalapeño salsa. Baked to golden perfection for a crunchy bite in every taco—this easy dinner is a must-make!
Ingredients
For the Chicken Filling:
1.5 lbs boneless, skinless chicken thighs
1–2 poblano peppers, diced
½ white onion, thinly sliced
2 cloves garlic, minced
¼ cup chopped cilantro (leaves and stems)
2 tbsp olive oil
1 tsp chili powder
1 tsp cumin
½ tsp smoked paprika
Salt and black pepper, to taste
For the Tacos:
8 king-size corn tortillas
2 cups Monterey Jack cheese, shredded
Cooking spray
For the Avocado-Jalapeño Salsa:
1 large avocado
1 jalapeño (seeds removed for less heat)
¼ cup water
¼ cup cilantro
1 tbsp white vinegar
Salt, to taste
Instructions
Make the Salsa
In a food processor, combine avocado, chopped jalapeño, water, cilantro, vinegar, and salt. Blend until smooth and creamy. Store in fridge until ready to use.Cook the Chicken
Preheat oven to 400°F. Spray a baking dish with cooking spray. In a large bowl, mix chicken thighs with olive oil, garlic, poblano peppers, onion, cilantro, and spices. Spread evenly in the dish and bake for 20–22 minutes, until chicken is cooked and veggies are tender. Shred chicken and mix with vegetables in the same dish.Assemble the Tacos
Turn oven to 425°F. Line a large baking sheet with parchment. Lightly spray tortillas with cooking spray on one side, flip, and bake for 2–3 minutes to soften. Fill each with cheese, chicken mixture, and more cheese. Fold and press gently.Bake the Tacos
Return pan to oven and bake for 15–17 minutes, until cheese is melted and tortillas are crispy.Serve
Top with avocado-jalapeño salsa, fresh cilantro, and your favorite taco toppings. Serve immediately!
Notes
You can prep the chicken and salsa ahead of time to make weeknight dinner even faster.
For less spice, remove jalapeño seeds or substitute with a milder pepper.
Feel free to swap in cheddar or pepper jack for a fun cheese twist!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner , lunch
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 475 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 85 mg