There’s something magical about the sizzle of seasoned chicken hitting a hot pan, especially when it’s destined for tacos. These Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa bring together smoky, charred poblano peppers with perfectly seasoned chicken, all wrapped in warm tortillas and topped with a cooling yet zesty avocado salsa.
Inspired by traditional Mexican street tacos but simplified for your home kitchen, this recipe delivers restaurant-quality flavor without requiring professional culinary skills. The combination of crispy-edged chicken, earthy roasted poblanos, and the creamy-spicy balance of the avocado-jalapeño salsa creates a perfect harmony of flavors and textures that will make taco night extraordinary.
Why You’ll Love This
- Perfect balance of smoky, spicy, and fresh flavors in every bite
- Crispy chicken edges provide delightful texture contrast with the creamy avocado salsa
- Can be prepped ahead of time, making weeknight dinners a breeze
- Customizable heat level to suit everyone at your table
- Makes impressive leftovers that taste even better the next day
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 2 Tbsp olive oil
- 1.5 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 2 garlic cloves, minced
- 2 Tbsp cilantro, chopped (leaves and stems)
- 2 poblano peppers, deseeded and 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
- 1 large avocado
- 1 medium jalapeño, deseeded and roughly chopped
- 0.5 cup water
- 0.25 cup cilantro, chopped (leaves and stems)
- 1 Tbsp white vinegar
- 1 tsp salt
Instructions
- Combine the avocado, jalapeño, water, cilantro, vinegar, and salt in a food processor. Blend until smooth. Store in the refrigerator until ready to serve.
- Preheat the oven to 200°C (400°F) and prepare a baking dish with cooking spray. Mix chicken thighs, olive oil, chili powder, cumin, smoked paprika, salt, black pepper, garlic, cilantro, poblano peppers, and onion in a large bowl until coated. Spread in the baking dish and bake for 20-22 minutes until chicken reaches an internal temperature of 74°C (165°F) and vegetables are tender. Shred the chicken and combine with vegetables.
- Increase oven temperature to 220°C (425°F). Line a baking pan with parchment paper and lay the tortillas on it. Spray with cooking spray, flip, and bake for 2-3 minutes until soft enough to fold over.
- Remove tortillas from the oven. Layer one side of each tortilla with shredded cheese, chicken mixture, and more cheese. Fold the tortillas over the filling and press slightly to seal.
- Return the assembled tacos to the oven. Bake for 15-17 minutes until the cheese melts and tortillas are crispy.
- Serve tacos immediately with avocado-jalapeño salsa, shredded lettuce, and lime wedges.
Tips & Variations
- For milder tacos, remove all seeds and membranes from the jalapeño before dicing.
- Chicken breasts can be substituted for thighs, but reduce cooking time by 1-2 minutes to prevent drying out.
- Make it vegetarian by replacing chicken with 2 cans of black beans, drained and rinsed.
- For extra crunch, add thinly sliced radishes or shredded cabbage as a topping.
- Prepare the avocado salsa just before serving to prevent browning, or add an extra squeeze of lime juice if making ahead.
- For a smoky twist, add ½ teaspoon of chipotle powder to the chicken seasoning.
Serving Suggestions
These tacos pair beautifully with Mexican-style rice and refried or whole black beans for a complete meal. For a lighter option, serve alongside a simple salad of romaine lettuce, corn, and cucumber dressed with lime juice and olive oil.
Don’t forget the drinks! These tacos are perfect with a cold Mexican beer, a classic margarita, or for non-alcoholic options, try horchata or a refreshing agua fresca.
Notes
- Store leftover chicken mixture in an airtight container in the refrigerator for up to 3 days.
- Chicken is done when it reaches an internal temperature of 165°F (74°C).
- If you’re meal prepping, store the components separately: chicken-poblano mixture, tortillas, and ingredients for fresh salsa to assemble just before eating.
- The chicken mixture freezes well for up to 2 months – perfect for future taco emergencies!
FAQs
Can I make these tacos ahead of time?
You can prepare the chicken-poblano mixture up to 3 days ahead and reheat before serving. Make the avocado salsa fresh when ready to serve.
How can I tell when poblanos are properly roasted?
Poblanos are properly roasted when the skin is blackened and blistered all over. They should collapse slightly and be soft to the touch.
Can I use flour tortillas instead of corn?
Absolutely! While corn tortillas are traditional, flour tortillas work well too. Just warm them briefly before serving.
How do I adjust the spice level?
For milder tacos, remove all seeds from the jalapeño or substitute with green bell pepper. For extra heat, leave some jalapeño seeds in or add a pinch of cayenne to the chicken seasoning.
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