Description
These Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa offer a vibrant and flavorful twist on classic tacos, featuring tender, spiced chicken thighs combined with sautéed poblano peppers and onions on warm corn tortillas. Topped with creamy shredded Monterey jack cheese, fresh lettuce, and a zesty avocado-jalapeño salsa, these tacos are perfect for a satisfying and colorful meal.
Ingredients
Scale
For the Chicken Tacos
- 1½ lbs. boneless skinless chicken thighs
- 2 Tbsp olive oil
- 1½ tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 garlic cloves, minced
- 2 Tbsp cilantro, chopped (leaves & stems)
- 2 poblano peppers, deseeded & 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 & roughly chopped
- ½ cup water
- ¼ cup cilantro, chopped (leaves & stems)
- 1 Tbsp white vinegar
- 1 tsp salt
Instructions
- Prepare the Chicken: In a large bowl, combine the chicken thighs with olive oil, chili powder, cumin, smoked paprika, salt, black pepper, garlic, and chopped cilantro. Mix well to evenly coat the chicken with the spice blend.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken thighs and cook for about 5-7 minutes on each side, or until fully cooked through and crispy on the edges. Remove from the skillet and let rest for a few minutes before slicing into bite-sized pieces.
- Sauté the Vegetables: In the same skillet, add diced poblano peppers and thinly sliced white onions. Cook over medium heat until softened and slightly caramelized, about 6-8 minutes. Season with a pinch of salt to enhance the flavor.
- Make the Avocado-Jalapeño Salsa: In a blender or food processor, combine the avocado, deseeded jalapeño, water, chopped cilantro, white vinegar, and salt. Blend until smooth and creamy. Adjust consistency with more water if needed.
- Warm the Tortillas: Warm the corn tortillas in a dry skillet or directly over a gas flame until pliable and slightly charred around the edges.
- Assemble the Tacos: Layer each warmed tortilla with sautéed poblano and onion mixture, sliced chicken, and shredded Monterey jack cheese. Top with shredded lettuce and a generous spoonful of the avocado-jalapeño salsa. Serve with lime wedges for squeezing over the top.
Notes
- For extra heat, keep the jalapeño seeds in the salsa.
- Use chicken breasts if preferred but note thighs provide more tenderness and flavor.
- Shredded cheese can be substituted with queso fresco for a more authentic Mexican flavor.
- To make this dish gluten-free, ensure corn tortillas are 100% corn without additives.
- Leftover salsa can be refrigerated in an airtight container for up to 2 days.
Keywords: chicken tacos, poblano peppers, avocado salsa, Mexican tacos, spicy chicken, easy dinner, quick tacos