If you’re searching for the ultimate crispy poblano chicken tacos, you’ve come to the right place! This recipe features juicy, seasoned chicken thighs roasted with smoky poblano peppers and aromatic spices, then stuffed into corn tortillas with melted Monterey Jack cheese and baked to crispy perfection. To elevate the experience, these tacos are served with a creamy avocado-jalapeño salsa, adding a delightful balance of heat and freshness. Whether you’re hosting a taco night or just craving something flavorful, these crispy poblano chicken tacos are guaranteed to satisfy!
Why You’ll Love This Recipe
- Crispy and Flavorful: Baking the tacos ensures they are crispy without deep frying.
- Smoky & Spicy: Poblano peppers and a blend of bold spices bring the perfect kick.
- Creamy Salsa: The avocado-jalapeño salsa balances heat with smooth, cooling flavors.
- Easy to Make: With simple ingredients and steps, you’ll have these tacos ready in no time!
Ingredients You’ll Need
For the Chicken Tacos:
- 1½ lbs boneless skinless chicken thighs
- 2 tablespoons olive oil
- 1½ teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 garlic cloves, minced
- 2 tablespoons cilantro, chopped
- 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
For the Avocado-Jalapeño Salsa:
- 1 large avocado
- 1 medium jalapeño, deseeded and roughly chopped
- ½ cup water
- ¼ cup cilantro, chopped
- 1 tablespoon white vinegar
- 1 teaspoon salt
Step-by-Step Instructions
1. Prepare the Chicken Filling
Preheat your oven to 425°F (218°C). In a large bowl, combine chicken thighs, olive oil, chili powder, cumin, smoked paprika, salt, black pepper, minced garlic, cilantro, poblano peppers, and white onion. Toss until the chicken is well-coated with the seasoning blend.
2. Bake the Chicken and Vegetables
Spread the seasoned chicken and vegetable mixture evenly on a large baking sheet. Bake for 20-25 minutes, or until the chicken is fully cooked and the vegetables are soft and fragrant.
3. Shred the Chicken
Once the chicken is done cooking, remove it from the oven and shred it using two forks. Mix the shredded chicken with the roasted poblano peppers and onions to evenly distribute flavors.
4. Assemble the Tacos
Reduce the oven temperature to 400°F (204°C). Place corn tortillas on a clean surface. Sprinkle Monterey Jack cheese on half of each tortilla, followed by the shredded chicken mixture. Fold the tortillas in half to create tacos.
5. Bake the Tacos
Arrange the assembled tacos on a baking sheet. Bake for 15-17 minutes, flipping once, until the tortillas are crispy and golden brown and the cheese is melted.
6. Prepare the Avocado-Jalapeño Salsa
While the tacos bake, combine avocado, jalapeño, water, cilantro, white vinegar, and salt in a food processor or blender. Blend until the salsa is smooth and creamy.
7. Serve and Enjoy!
Remove the tacos from the oven and let them cool slightly. Serve them warm with shredded lettuce, a generous drizzle of avocado-jalapeño salsa, and lime wedges on the side.
Tips for the Best Crispy Poblano Chicken Tacos
- Use Fresh Corn Tortillas: They crisp up better than store-bought flour tortillas.
- Flip Tacos Halfway Through: Ensures even crisping.
- Don’t Skip the Poblano Peppers: They add a smoky depth that makes these tacos irresistible.
- Add Extra Toppings: Try diced tomatoes, pickled onions, or crumbled queso fresco.
FAQs
1. Can I use chicken breast instead of chicken thighs?
Yes, but chicken thighs remain juicier and more flavorful due to their higher fat content.
2. How do I store and reheat leftovers?
Store leftover tacos in an airtight container in the fridge for up to 3 days. Reheat in an oven at 375°F (190°C) for 8-10 minutes to maintain crispiness.
3. Is the avocado-jalapeño salsa spicy?
The salsa has a mild heat, but you can adjust the spice level by adding or reducing the amount of jalapeño.
4. Can I make these tacos gluten-free?
Yes! Just ensure your corn tortillas are certified gluten-free.
5. Can I make this recipe ahead of time?
Absolutely! Prepare the chicken mixture up to a day in advance and store it in the fridge. Assemble and bake the tacos just before serving.
Conclusion
These crispy poblano chicken tacos are a mouthwatering combination of smoky, cheesy, and spicy flavors, making them an instant favorite for taco lovers! With the bold heat from poblano peppers, the crisp texture of baked tortillas, and the cool creaminess of avocado-jalapeño salsa, every bite is pure perfection. Whether for weeknight dinners, casual gatherings, or taco Tuesdays, this easy recipe will leave everyone craving more. Try it out today and enjoy the best crispy poblano chicken tacos ever!