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Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe

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4.5 from 79 reviews

Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa are a flavorful Mexican-inspired dish featuring tender, seasoned chicken thighs cooked with smoky poblano peppers, served inside warm corn tortillas with melted Monterey jack cheese, fresh shredded lettuce, and zesty lime wedges. The tacos are complemented by a vibrant, creamy avocado-jalapeño salsa that adds a refreshing, spicy kick.

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

  1. Prepare the Chicken: In a bowl, combine the chili powder, cumin, smoked paprika, salt, black pepper, and minced garlic with olive oil. Toss the boneless skinless chicken thighs in this seasoning mix until evenly coated.
  2. Cook the Chicken and Vegetables: Heat a large skillet over medium-high heat. Add the seasoned chicken thighs and cook for about 6-7 minutes on each side or until fully cooked and slightly browned. Remove chicken, let rest, then shred or chop into bite-sized pieces. In the same skillet, add the diced poblano peppers and thinly sliced onion, sautéing until softened and slightly caramelized, approximately 5-7 minutes. Return the chicken to the skillet and add the chopped cilantro; stir to combine and warm through.
  3. Warm the Tortillas and Assemble Tacos: Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until warm and pliable. Layer each tortilla with shredded chicken and pepper mixture, a sprinkle of shredded Monterey jack cheese, and shredded lettuce. Add a squeeze of lime juice if desired.
  4. 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 seasoning as needed.
  5. Serve: Serve the tacos hot with the avocado-jalapeño salsa on the side or drizzled on top for a fresh, spicy contrast.

Notes

  • For milder salsa, ensure all seeds are removed from the jalapeño.
  • Chicken thighs are preferred for juiciness and flavor, but chicken breasts can be substituted.
  • Warm tortillas can be wrapped in a clean kitchen towel to keep them soft before serving.
  • Leftover salsa can be refrigerated in an airtight container for up to 2 days.
  • To add extra heat, include some seeds of jalapeño in the salsa or add hot sauce to taste.

Find it online: https://amandafood.com/crispy-poblano-chicken-tacos-with-avocado-jalapeno-salsa-recipe/