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Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa

Crispy Poblano Chicken Tacos with Zesty Avocado-Jalapeño Salsa

Delicious Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa that are quick to prepare and perfect for any dietary needs.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Filling
  • 1 lb Boneless Skinless Chicken Thighs Substitute chicken breasts if desired.
  • 1 tbsp Olive Oil Helps maintain moisture while baking the chicken.
  • 1 tbsp Chili Powder Brings a warm, spicy kick.
  • 1 tsp Cumin Adds depth and earthy flavor.
  • 1 tbsp Smoked Paprika Elevates the smokiness of the dish.
  • 1 tsp Salt Essential for seasoning.
  • 1 tsp Black Pepper Essential for seasoning.
  • 3 cloves Garlic Minced for aromatic flavor.
  • 1/4 cup Cilantro Freshness for both filling and salsa.
  • 2 medium Poblano Peppers Deseed and dice for optimal taste.
  • 1 medium White Onion Provides sweetness and aroma.
For the Tacos
  • 8 pcs Corn Tortillas Crispy base; they crisp up beautifully when baked.
  • 1/2 cup Shredded Monterey Jack Cheese Adds creaminess; substitute with any melting cheese.
For the Avocado-Jalapeño Salsa
  • 1 large Avocado The creamy base of the salsa.
  • 1 medium Jalapeño Deseed for milder heat.
  • 1/4 cup Water Adjusts the salsa’s consistency.
  • 1 tbsp White Vinegar Contributes tang.
  • 1 cup Lettuce Optional for garnish.
  • 2 pcs Lime Wedges For garnish and added freshness.

Equipment

  • Blender
  • baking sheet
  • Mixing Bowl
  • baking dish

Method
 

Preparation Steps
  1. Make the salsa by blending avocado, jalapeño, water, cilantro, white vinegar, and salt until smooth. Chill in the refrigerator.
  2. Preheat the oven to 400°F (200°C). Combine chicken thighs, olive oil, chili powder, cumin, smoked paprika, garlic, cilantro, poblano peppers, and onion in a mixing bowl. Spread in a baking dish and bake for 20-22 minutes until the chicken reaches 165°F (74°C). Shred the chicken and set aside.
  3. Increase oven temperature to 425°F (220°C). Arrange tortillas on a baking sheet, brush with olive oil, and bake for 2-3 minutes until soft and pliable.
  4. Remove tortillas from the oven and layer with shredded cheese followed by shredded chicken. Add more cheese on top, fold and press down.
  5. Bake the assembled tacos for 15-17 minutes until golden brown and crispy. Monitor to avoid over-browning.
  6. Serve the tacos immediately with chilled avocado-jalapeño salsa on the side and garnish with lettuce and lime wedges.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

These tacos can be adapted for gluten-free diets and can also incorporate various proteins like jackfruit or tofu for vegan options.

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