Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe
These Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa are a flavorful and satisfying meal featuring tender, spiced chicken thighs cooked with smoky poblano peppers and onions, nestled in crispy corn tortillas and topped with creamy, zesty avocado-jalapeño salsa. Perfect for taco nights, this recipe balances smoky, spicy, and fresh flavors with a delightful crunchy texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6-8 tacos 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
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
- Prepare the Chicken: In a large bowl, combine the boneless skinless chicken thighs with olive oil, chili powder, cumin, smoked paprika, salt, black pepper, and minced garlic. Toss well to coat the chicken evenly with the spices.
- Cook the Chicken and Vegetables: Heat a large skillet over medium heat. Add the spiced chicken thighs and cook until browned on both sides and cooked through, about 6-7 minutes per side. Remove chicken from the pan and set aside. In the same skillet, add the diced poblano peppers and thinly sliced onion. Sauté until softened and slightly caramelized, about 5-7 minutes.
- Shred the Chicken: Once the chicken has rested slightly, shred it into bite-sized pieces using two forks.
- Combine Chicken with Vegetables and Cilantro: Return the shredded chicken to the skillet with the sautéed poblano peppers and onions. Add chopped cilantro and stir to combine, warming everything together for 2-3 minutes. Adjust seasoning if needed.
- 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 water quantity to reach desired salsa consistency.
- Crisp the Tortillas: Heat a separate dry skillet over medium-high heat. Warm the corn tortillas one at a time until soft and slightly charred on edges, about 30 seconds per side. For extra crispiness, you can lightly brush tortillas with oil and crisp them until golden.
- Assemble the Tacos: Spoon the chicken and poblano mixture onto each warmed tortilla. Top with shredded Monterey jack cheese and shredded lettuce. Drizzle avocado-jalapeño salsa over the top. Serve with lime wedges on the side for squeezing over the tacos.
Notes
- For spicier salsa, leave some seeds in the jalapeño or add more jalapeño to taste.
- You can substitute chicken breasts if preferred, but thighs tend to be juicier and more flavorful.
- If fresh poblano peppers are not available, roasted canned poblano strips can also be used.
- To make the tortillas extra crispy, lightly brush with oil before warming in the skillet.
- This recipe can be doubled easily to serve a larger crowd.
Keywords: poblano chicken tacos, avocado jalapeño salsa, Mexican tacos, crispy chicken tacos, spicy chicken tacos, easy taco recipe