I absolutely love making these Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe because they combine so many wonderful textures and flavors into one perfect bite. The crispy tortilla wraps around juicy, spicy chicken and sweet roasted poblanos, while the creamy, slightly spicy avocado-jalapeño salsa brings everything together with a fresh zing. Whenever I’m craving something comforting but vibrant, this recipe is my go-to.
You’ll find that these tacos work great for casual weeknight dinners or entertaining friends because they feel a little special without being fussy. Plus, the avocado-jalapeño salsa can be made ahead and kept in the fridge, which makes the whole meal super easy to pull together even when time is tight. Let me walk you through how to nail this recipe so you get those irresistible crispy edges and wonderful fresh salsa every time.
Why You’ll Love This Recipe
- Flavorful and Balanced: The smoky poblano and warm spices complement the creamy avocado salsa perfectly for a delicious contrast.
- Easy Prep and Baking: You just toss everything in the oven—no standing over the stove for ages.
- Customizable Heat Level: Adjust the jalapeño in the salsa to suit your taste, from mild and creamy to fiery and bold.
- Crispy Tortillas Made Simple: A quick oven bake crisps up the tacos so you get texture without deep frying.
Ingredients You’ll Need
All the ingredients here play a big role, from tender chicken thighs to fresh herbs and peppers that bring brightness. When shopping, look for firm, ripe avocados and fresh poblano peppers for the best results.
- Boneless skinless chicken thighs: These stay juicy and develop great flavor compared to chicken breasts.
- Olive oil: Helps everything roast beautifully without sticking.
- Chili powder: Adds warmth and depth to your chicken seasoning.
- Cumin: The earthy notes here complement the smoky poblano.
- Smoked paprika: This spice really amps up the smoky flavor.
- Salt: Essential for seasoning and balancing flavors.
- Black pepper: Freshly ground gives the best aroma and kick.
- Garlic cloves: Minced fresh garlic blends right into the marinade for extra punch.
- Cilantro: Both leaves and stems—don’t skip the stems; they add lots of flavor.
- Poblano peppers: Deseeded and diced, they add a sweet, mild heat and lovely texture.
- White onion: Thinly sliced for roasting alongside the chicken.
- Corn tortillas: Choose fresh if possible for pliability and taste.
- Monterey jack cheese: Melts beautifully in the tacos for creamy layers.
- Shredded lettuce: Adds crunch and freshness as a topping.
- Lime wedges: A squeeze brightens every bite.
- Avocado: Packed with creaminess, the base of your salsa.
- Jalapeño: Seeded for mild heat or keep seeds if you want it spicier.
- Water: Helps blend the salsa smoothly without thinning too much.
- White vinegar: Adds a sharp brightness to balance the rich avocado.
Variations
I love how flexible this Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe is — you can tweak it easily depending on what you have or feel like eating. Experimenting with different cheeses or swapping chicken thighs for breast meat works great, too.
- Spicy Variation: I sometimes leave the seeds in the jalapeño for that extra kick, which my spice-loving family absolutely devours.
- Vegetarian Option: Try roasting diced cauliflower and mushrooms with the same spices for a satisfying meat-free version.
- Dairy-Free: Skip the cheese or use a plant-based alternative to keep it dairy-free without sacrificing flavor.
- Seasonal Add-ins: During summer, fresh corn kernels added to the chicken mixture give a sweeter crunch that’s amazing.
How to Make Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe
Step 1: Whip Up the Creamy Avocado-Jalapeño Salsa
Start by tossing your avocado, jalapeño (seeded or not, your call!), water, cilantro, vinegar, and salt into a food processor. Blend it into a smooth, creamy salsa—this freshness really makes the whole taco pop. I like to cover and refrigerate it while I get everything else ready; it tastes even better after the flavors meld for a bit.
Step 2: Season and Roast the Chicken with Poblano Peppers
Preheat your oven to 400°F and lightly grease a baking dish. In a big bowl, mix the chicken thighs with olive oil, chili powder, cumin, smoked paprika, salt, pepper, minced garlic, chopped cilantro, diced poblanos, and sliced onions until everything’s beautifully coated. Spread it all evenly in your dish so the chicken cooks uniformly and the veggies roast perfectly. Roast for about 20-22 minutes until the chicken hits 165°F and the veggies are tender but not mushy.
Step 3: Shred and Combine
Once cooked, grab two forks and shred the chicken right in the baking dish, mixing the juicy shredded meat with those soft roasted poblanos and onions. This step is great because all the flavors get to mingle, and the chicken soaks up the tasty juices for a juicy filling.
Step 4: Prep the Tortillas for Folding
Turn your oven up to 425°F and lay out your corn tortillas on a parchment-lined baking sheet. Give them a quick spray of oil on both sides and pop them in the oven for 2-3 minutes just until pliable—not too soft, or they’ll tear when folded. This little trick saves so much frustration.
Step 5: Build and Bake Your Crispy Poblano Chicken Tacos
Now for the fun part: layer cheese on one half of each tortilla, then spoon on some of your shredded chicken and veggie mix, followed by a little more cheese on top. Fold the tortilla over like a taco and gently press to help the cheesy “glue” hold it closed. Arrange all the tacos on the baking sheet, then bake for 15-17 minutes until the cheese is melted and the tortillas have that satisfying crispy crunch.
Step 6: Serve and Enjoy
Serve the tacos hot with a generous scoop of the avocado-jalapeño salsa on the side—or drizzle it on top if you like things saucy. A squeeze of fresh lime and a handful of shredded lettuce add the perfect freshness and balance. Trust me, these will disappear fast!
Pro Tips for Making Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe
- Don’t Overcrowd the Chicken: Spreading the chicken and veggies evenly in the baking dish helps them roast instead of steam, keeping flavors concentrated.
- Check Internal Temperature: Using a meat thermometer to hit 165°F ensures perfectly cooked chicken every time without drying it out.
- Tortilla Prep is Key: Lightly oiling and warming the tortillas makes them just flexible enough to fold without cracking.
- Customize Salsa Heat: Keep jalapeño seeds for more spice or remove them if you prefer mild, and don’t skip resting the salsa in the fridge—it blends the flavors beautifully.
How to Serve Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe
Garnishes
I usually pile on shredded lettuce for crunch and freshness, and sometimes I add thin slices of radish for a peppery bite. A squeeze of fresh lime juice and a sprinkle of chopped cilantro are musts—they brighten and lift every taco beautifully.
Side Dishes
My family loves pairing these tacos with Mexican street corn (elote) or simple cilantro-lime rice. A fresh black bean salad or even homemade chips and guacamole round out the meal perfectly for a fiesta-worthy spread.
Creative Ways to Present
For parties, I like serving mini tacos on a wooden board with little bowls of the avocado-jalapeño salsa and extra lime wedges for guests to customize their plates. You can also stack them upright in a taco holder for a neat presentation that keeps them crisp until everyone digs in.
Make Ahead and Storage
Storing Leftovers
Any leftover shredded chicken and veggies keep well in an airtight container in the fridge for up to 3 days. I usually separate the tortillas and salsa so things don’t get soggy, then assemble fresh before reheating.
Freezing
If you want to freeze the chicken filling, it works great—just thaw it overnight in the fridge before reheating. I recommend freezing tacos unassembled to preserve the tortilla’s texture; then assemble and crisp up in the oven on mealtime.
Reheating
Reheat the shredded chicken mixture gently in a skillet or microwave until warmed through. For the tacos, reheating in the oven or toaster oven at 350°F for 5-7 minutes keeps tortillas crispy and cheese melty. I avoid microwaving assembled tacos because they can get soggy.
FAQs
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Can I use chicken breasts instead of thighs for this recipe?
Yes, you can! Chicken breasts will work but tend to dry out faster, so watch your cooking time closely and consider marinating them a bit longer for extra moisture. Using a meat thermometer is especially helpful to avoid overcooking.
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How spicy is the avocado-jalapeño salsa?
The spice level depends on whether you include the jalapeño seeds. Removing the seeds results in a mild, creamy salsa with just a hint of heat, while leaving them in amps up the spiciness for those who love a kick. You can always adjust to your preference!
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Can I make this recipe gluten-free?
Absolutely! Corn tortillas are naturally gluten-free, so as long as you use those and double-check your spices, this recipe fits perfectly within a gluten-free diet.
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What’s the best way to crisp the tortillas without frying?
Baking the tortillas brushed or sprayed with a bit of oil at high heat for a few minutes softens them enough to fold, then baking the assembled tacos longer crisps up the outside beautifully. This method avoids frying and still gives amazing texture.
Final Thoughts
This Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe has become a staple in my kitchen because it brings together such vibrant, comforting flavors in a simple, approachable way. Every time I make it, friends and family go crazy over the crispy edges and creamy salsa, and it’s one of those dishes that just feels like a celebration at home. I’m confident you’ll enjoy it just as much—give it a try, and I bet it’ll become a favorite too!
Print
Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe
- Prep Time: 20 minutes
- Cook Time: 37 minutes
- Total Time: 57 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
Delicious and crispy poblano chicken tacos paired with a creamy avocado-jalapeño salsa. These oven-baked tacos feature tender shredded chicken thighs mixed with poblano peppers, onions, and flavorful spices, all nestled in corn tortillas and topped with melted Monterey jack cheese. Perfect for a quick and satisfying weeknight meal with a kick of spice and freshness.
Ingredients
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 (seeds optional for extra spice)
- ½ cup water
- ¼ cup cilantro, chopped (leaves & stems)
- 1 Tbsp white vinegar
- 1 tsp salt
Instructions
- Make the salsa. Add the avocado, jalapeño, water, cilantro, white vinegar, and salt to a food processor and blend until smooth. Cover and refrigerate until ready to serve to let flavors meld.
- Cook the chicken. Preheat the oven to 400°F (200°C) and spray a baking dish with cooking spray. In a large bowl, toss chicken thighs with olive oil, chili powder, cumin, smoked paprika, salt, black pepper, minced garlic, cilantro, diced poblano peppers, and sliced onion until fully coated. Spread the mixture evenly in the prepared dish. Bake for 20-22 minutes until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
- Shred the chicken. Remove the baking dish from the oven. Using two large forks, shred the chicken directly in the dish and mix with the cooked poblano peppers and onions to combine all the flavors.
- Prepare the tortillas. Increase the oven temperature to 425°F (220°C). Line a large baking pan with parchment paper and lay out the corn tortillas. Spray the tortillas lightly with cooking spray, flip them over, and spray the other side. Bake for 2-3 minutes to warm and soften them to a pliable texture for folding.
- Assemble the tacos. Remove the tortillas from the oven. On one half of each tortilla, layer a portion of shredded cheese, a generous scoop of the shredded chicken and vegetable mixture, and a little more cheese on top. Fold the other half of the tortilla over the filling and press down gently to help the cheese act as a glue.
- Bake the tacos. Place the assembled tacos on the baking pan and return to the oven. Bake for 15-17 minutes or until the cheese is melted and the tortillas are crispy and golden.
- Serve immediately. Remove tacos from the oven and serve hot with shredded lettuce, lime wedges, and the prepared avocado-jalapeño salsa for dipping or topping.
Notes
- Leave the seeds in the jalapeño if you prefer your salsa extra spicy.
- You can substitute chicken breasts if preferred but monitor cooking time as breasts cook faster and can dry out.
- Use fresh corn tortillas for best flavor and texture; store-bought tortillas may require slightly less bake time.
- For a dairy-free option, omit the cheese and add extra salsa or avocado slices.
Nutrition
- Serving Size: 1 serving (approximately 2 tacos)
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: thirty-fourg
- Cholesterol: 90mg
