Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa

Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa: A Flavor-Packed Taco Night Favorite

Take your taco night to the next level with these Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa. With perfectly seasoned, juicy chicken thighs paired with roasted poblanos and a creamy, zesty salsa, these tacos bring bold flavors and crunchy textures together in every bite. Topped with shredded lettuce and a squeeze of lime, they’re sure to become a family favorite. Plus, they’re easy to prepare and packed with spice and freshness!

Ingredients:

For the Chicken:

• 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

For the Tacos:

• 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

Directions:

1. Make the Avocado-Jalapeño Salsa:

• In a food processor, combine the avocado, jalapeño, water, cilantro, white vinegar, and salt. Blend until smooth and creamy.
• Transfer the salsa to a bowl, cover, and refrigerate until ready to serve.

2. Cook the Chicken:

• Preheat your oven to 400°F (200°C) and spray a baking dish with cooking spray.
• In a large bowl, toss the chicken thighs with olive oil, chili powder, cumin, smoked paprika, salt, black pepper, minced garlic, cilantro, diced poblano peppers, and onion until the chicken is fully coated with the spices and veggies.
• Spread the chicken mixture evenly in the prepared baking dish. Bake for 20-22 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
• Once cooked, shred the chicken and mix it with the roasted poblanos and onions.

3. Assemble the Tacos:

• Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
• Lay out the corn tortillas, lightly spray them with cooking spray, and bake them for 2-3 minutes to soften.
• Remove the tortillas from the oven and layer each with shredded Monterey Jack cheese, the shredded chicken mixture, and a little more cheese.
• Fold each tortilla over and press gently to seal.

4. Bake the Tacos:

• Place the filled tacos back on the baking sheet and bake for 15-17 minutes, or until the cheese is melted and the tortillas are golden and crispy.

5. Serve:

• Serve the tacos hot with a side of the avocado-jalapeño salsa, shredded lettuce, and lime wedges for a fresh, tangy finish. Enjoy immediately!

Recipe Tips:

• Chicken Substitution: You can use chicken breasts or even rotisserie chicken for a quicker option. Just adjust the cooking time accordingly.
• Heat Level: If you prefer a milder salsa, use less jalapeño or substitute it with a milder pepper like poblano.
• Crispy Tacos: Baking the tacos after assembly ensures a crispy exterior and melty cheese on the inside. If you prefer softer tacos, skip the final baking step.

Serving Suggestions:

These Crispy Poblano Chicken Tacos pair beautifully with a side of Mexican rice, black beans, or a simple corn salad. Serve with a cold drink like iced tea or margaritas to complement the fresh and spicy flavors of the tacos.

Nutrition Information:

• Prep Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Calories: 450 kcal per serving
• Servings: 4 servings

These Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa bring together the perfect combination of spicy, savory, and creamy flavors. The crispiness of the tacos contrasts beautifully with the juicy chicken and smooth avocado salsa, making each bite a delicious experience. Perfect for taco night or a casual get-together, this dish is sure to be a hit!

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