Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Delight

Enjoy Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa, a delightful Mexican dish that offers vibrant flavors and textures for your dinner.

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Prep Time 30

Cook Time 45

Chilling Time 30

Total Time 1 45

Servings: 4 tacos

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 lb Boneless Skinless Chicken Thighs Offers rich flavor and tender meat, perfect for shredding.
2 tbsp Olive Oil Keeps chicken moist while enhancing the overall flavor.
2 tbsp Chili Powder Adds warmth and depth to your chicken mixture.
1 tsp Cumin Provides an earthy flavor that complements the spices.
1 tsp Smoked Paprika Brings richness and a hint of smokiness to the dish.
1 tsp Salt Enhances taste and balances the flavors.
1/2 tsp Black Pepper Adds a subtle kick of spice.
2 cloves Minced Garlic Infuses aromatic flavor into the mix.
1/4 cup Cilantro (Leaves & Stems) Freshness boosts the flavor profile, enhancing both tacos and salsa.
2 pcs Poblano Peppers Contributes mild smokiness, offering a richer flavor than standard bell peppers.
1 medium White Onion Introduces sweetness and texture for the chicken filling.

For the Tacos

8 pcs Corn Tortillas Ideal for a crispy exterior; preferred for better texture in this recipe.
1 cup Shredded Monterey Jack Cheese Melts beautifully to create a creamy filling.

For the Salsa

1 medium Avocado The smooth, creamy base for the salsa, packed with healthy fats.
1 medium Jalapeño Adds mild heat; keep the seeds for extra spice or discard for a milder effect.
2 tbsp Water Adjusts consistency for a smooth salsa.
1 tbsp White Vinegar Brightens the salsa with tang.

To Serve

2 cups Shredded Lettuce Adds a crisp, fresh contrast to the warm tacos.
1 lime Lime Wedges A zesty garnish that enhances flavor when squeezed on top.

Equipment

Food Processor
Baking dish
Baking sheet

Method

Preparation

Make the Salsa by blending the avocado, jalapeño, water, cilantro, white vinegar, and a pinch of salt until smooth. Refrigerate for at least 30 minutes.
Cook the Chicken by preheating the oven to 400°F (200°C). Mix chicken thighs, olive oil, chili powder, cumin, smoked paprika, salt, black pepper, minced garlic, cilantro, poblano peppers, and onion in a bowl. Spread in a baking dish and bake for 20-22 minutes.
Shred the Chicken into bite-sized pieces and mix with sautéed poblano and onion.
Prepare the Tortillas by increasing oven temperature to 425°F (220°C). Line a baking sheet with parchment paper, bake corn tortillas for 2-3 minutes until pliable.
Assemble the Tacos by adding shredded cheese, then the chicken mixture, and folding each tortilla in half.
Bake the Tacos for 15-17 minutes until golden brown and cheese is melted.
Serve and Delight by topping each taco with avocado-jalapeño salsa and garnishing with shredded lettuce and lime wedges.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

For optimal flavor, use boneless skinless chicken thighs and monitor baking times closely.

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