Description
Crispy poblano chicken tacos deliver Mexican street-style sizzle with roasted peppers and a zesty avocado-jalapeño salsa. Succulent chicken wrapped in charred tortillas creates a spicy, crunchy fiesta that brings restaurant-quality flavor right to your table.
Ingredients
Scale
Main Proteins:
- 1.5 pounds (680 grams) boneless skinless chicken thighs
Spices and Seasonings:
- 1.5 tablespoons olive oil
- 1.5 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 garlic cloves, minced
- 2 tablespoons cilantro, chopped (leaves & stems)
Fresh Vegetables and Accompaniments:
- 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
Salsa Ingredients:
- 1 large avocado
- 1 medium jalapeño, deseeded & roughly chopped
- 0.5 cup water
- 0.25 cup cilantro, chopped (leaves & stems)
- 1 tablespoon white vinegar
- 1 teaspoon salt
Instructions
- Craft a vibrant avocado-jalapeño salsa by blending ripe avocado, fiery jalapeño, refreshing cilantro, white vinegar, and a pinch of salt in a food processor until silky smooth. Chill the salsa in a sealed container to allow flavors to meld.
- Heat the oven to 400°F (200°C) and prepare a baking dish with non-stick spray. In a spacious mixing bowl, massage chicken thighs with a robust blend of spices including chili powder, cumin, smoked paprika, and minced garlic. Incorporate diced poblano peppers and onions, ensuring each chicken piece is generously coated.
- Spread the seasoned chicken mixture evenly in the prepared baking dish. Roast for 20-22 minutes until the internal temperature reaches 165°F (75°C). After cooking, delicately shred the chicken and toss with the caramelized poblanos and onions.
- Elevate the oven temperature to 425°F (220°C) and line a baking sheet with parchment paper. Gently warm corn tortillas until pliable, then layer with Monterey Jack cheese, the fragrant shredded chicken, and an additional sprinkle of cheese.
- Carefully fold each tortilla into a half-moon shape, pressing edges to seal. Arrange the assembled tacos on the baking sheet and bake until the edges turn golden and crisp, and the cheese melts luxuriously, approximately 15-17 minutes.
- Present the tacos immediately, accompanied by the chilled avocado-jalapeño salsa, crisp shredded lettuce, and zesty lime wedges for a burst of freshness. Invite guests to customize their plate with additional garnishes.
Notes
- Culinary adventure awaits with these zesty chicken tacos packed with bold poblano flavors and creamy avocado salsa.
- Spice-coated chicken thighs roast perfectly with aromatic peppers and onions, creating a mouthwatering filling.
- Crispy tortillas transform simple ingredients into an irresistible meal that delivers incredible texture and taste combinations.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 620
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 36 g
- Saturated Fat: 10 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 150 mg