avocado jalapeno salsa

The BEST crispy poblano chicken tacos! Corn tortillas are stuffed with cheese &amp; a smoky shredded chicken &amp; poblano mixture then baked until golden. They&#39;re crunchy on the outside, cheesy &amp; absolutely delicious inside! Serve them with creamy avocado-jalapeño salsa for a delicious &amp; easy meal!

Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa

1½ lbs. boneless skinless chicken thighs

olive oil

1½ tsp chili powder

tsp cumin

tsp smoked paprika

salt

½ tsp black pepper

garlic cloves,

Tbsp cilantro, chopped (leaves & stems)

poblano peppers, deseeded & diced

white onion, thinly sliced

6-8 corn tortillas

Monterey jack cheese

Shredded lettuce,

Lime wedges,

avocado

jalapeño, deseeded & roughly chopped*

water

¼ cup cilantro, chopped (leaves & stems)

Tbsp white vinegar

Make the salsa. Add the avocado, jalapeño, water, cilantro, vinegar and salt to a food processor and blend until smooth. Cover and keep the salsa stored in the refrigerator until you’re ready to serve.

Cook the chicken. Turn the oven on to 400 degrees and spray a baking dish with cooking spray.Add the chicken thighs, olive oil, chili powder, cumin, smoked paprika, salt, black pepper, garlic, cilantro, poblano peppers and onion to a large bowl and toss until fully coated. Arrange the chicken and veggies in your prepared dish (making sure everything is spread out). Bake for 20-22 minutes or until the chicken is cooked through and the veggies are tender. (The internal temperature of the chicken should be 165 degrees.)Once done, use 2 large forks to shred the chicken and mix the shredded chicken and veggies together in the dish.

Assemble the tacos. Turn your oven up to 425 degrees and line a large baking pan with parchment paper. Lay your tortillas out on the pan and spray them with cooking spray. Flip them over and bake for 2-3 minutes. (We need them just soft enough to fold over your filling.)Once done, take the pan out of the oven and layer each tortilla on one side with cheese, your shredded chicken mixture and a little more cheese. Fold the other side of the tortilla over your filling and press down gently to make it “stick.”

Bake. Once all of your tacos are made, place the pan back in the oven and bake for 15-17 minutes or until the cheese has melted and your tortillas are crispy.

Serve! Serve immediately with your avocado-jalapeño salsa and enjoy!

These absolutely amazing, yum, yum! Tried making with chicken breast and definitely better with the thigh meat

They have become a classic at home. Deliciosos. Thanks!!

Best tacos I have ever made or had. The salsa was also outstanding.

Made these last night and we loved them!  I used boneless skinless chicken breasts (my husband won't eat thighs) and the chicken was delicious.  Cooked until meat thermometer read 165 degrees (about 22 minutes at 400).  I used lime juice in place of the vinegar in the salsa and also added some orange juice (per a similar recipe for guac that I often make).  The crispy tacos with the cold salsa is a delicious combo.  Thank you for the recipe.  Excited to try your other recipes as well.

Hi! I honestly almost never comment on recipes but thought you'd like to know I tried this last night (after seeing @cleaneatfeed post on IG) and it was SO easy and SOO good. Definitely going in my regular recipe rotation. That sauce is a 10. Thx for the inspo!! Browsing through some of your other recipes as we speak :)

Wow! I am a San Diego native and Mexican food is everything to my family!  I made this recipe for a friend who lives in Germany that wanted one last Mexican food feast before heading home. This did not disappoint and she loved it. The avocado salsa was SO easy and was so good !!  Do not skip that.  My son and I just polished off leftovers which we heated in the air fryer.  Delish! This will be in my rotation now and I love this method for crispy tacos without frying. Thank you for a great recipe which I found on Instagram.  I will be checking out the rest of your site for more gems.

You are right! These tasted just like a Mexican Restaurant!  The best tacos I ever made! Lots of slicing and dicing, but it was well worth it!  I also used lime juice in stead of vinegar, fantastic!  Excellent recipe!

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