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

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 (seeds optional for extra spice)
½ cup water
¼ cup cilantro, chopped (leaves & stems)
1 Tbsp white vinegar
1 tsp salt

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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