Name: Poblano Chicken Tacos
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 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; 2 poblano peppers, deseeded and diced; 1 small white onion, thinly sliced; 6–8 corn tortillas; 2 cups shredded Monterey Jack cheese; Shredded lettuce; Lime wedges; 1 large avocado; 1 medium jalapeño; ½ cup water; ¼ cup cilantro; 1 Tbsp white vinegar; 1 tsp salt

Jump to Recipe

Poblano Chicken Tacos bring together smoky peppers, juicy chicken, and crunchy corn tortillas in one satisfying meal. This recipe focuses on bold flavor, simple prep, and an oven-baked method that delivers crisp texture without frying. These tacos fit perfectly into busy weeknights yet feel special enough for guests. With melty cheese, tender shredded chicken, and a creamy avocado-jalapeño salsa, every bite feels balanced and comforting. If you enjoy hands-on cooking that rewards you with restaurant-style results at home, this taco recipe deserves a place in your rotation.

Story

I first started making Poblano Chicken Tacos when I wanted a taco night that felt cozy but still exciting. Instead of standing over a skillet, I turned to the oven and let roasted poblanos and seasoned chicken do the work. The aroma filled the kitchen, and the tortillas baked up golden and crunchy without extra oil splatter. Over time, this recipe became my go-to when friends asked for Baked Chicken Tacos that still delivered big flavor. These Poblano Chicken Tacos now anchor many casual gatherings, especially when I want a relaxed Mexican Dinner that everyone can build and enjoy together.

Ingredients

For the chicken tacos:

1½ pounds boneless, skinless chicken thighs
2 tablespoons olive oil
1½ teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
2 garlic cloves, minced
2 tablespoons chopped cilantro (leaves and stems)
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 salsa:

1 large avocado
1 medium jalapeño, deseeded and roughly chopped
½ cup water
¼ cup chopped cilantro (leaves and stems)
1 tablespoon white vinegar
1 teaspoon salt

Step-by-Step Instructions

Preparing the Ingredients

Start by deseeding and dicing the poblano peppers, then slice the onion thinly so it roasts evenly with the chicken. Mince the garlic and chop the cilantro to keep everything ready before cooking begins. This small bit of prep keeps the process smooth and stress-free. Preheating the oven early also helps the chicken cook evenly and develop better flavor from the spices.

Cooking Instructions

Blend the avocado, jalapeño, water, cilantro, vinegar, and salt until smooth, then chill the salsa. Toss the chicken thighs with olive oil, spices, garlic, cilantro, poblanos, and onion, then bake at 400°F until cooked through. Shred the chicken directly in the dish and mix with the vegetables. Increase the oven to 425°F, warm the tortillas briefly, fill with cheese and chicken, fold, and bake until golden and crunchy for true Crispy Tacos finished with Avocado Salsa.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overcrowding the baking dish when roasting the chicken and vegetables, since crowded pieces steam instead of roast. Skipping the step of softening the tortillas also leads to cracking when folding. Using too much filling makes the tacos hard to close and less crisp. Careful spacing and balanced portions keep the tacos neat and crunchy.

Pro Tips for Better Flavor

Chicken thighs work best because they stay juicy during baking. Smoked paprika adds depth that pairs well with poblanos, so keep it in the mix. For extra crunch, flip the tacos halfway through the final bake. A squeeze of fresh lime just before serving brightens the rich, cheesy filling.

Serving and Storage

How to Serve

Serve these tacos straight from the oven while the shells stay crisp and the cheese remains gooey. Add shredded lettuce for freshness and pass lime wedges at the table. The creamy salsa works as both a topping and a dip, making the tacos feel complete without extra sides.

How to Store Leftovers

Store leftover chicken filling in an airtight container in the refrigerator for up to three days. Keep tortillas and cheese separate for best texture. Reheat the filling gently in the oven, then assemble fresh tacos when ready to eat to bring back the crunch.

Conclusion

Poblano Chicken Tacos offer everything you want from a homemade taco night: bold seasoning, satisfying crunch, and simple steps that fit real life. Baking keeps the process easy while delivering great texture and flavor. Once you try this recipe, it quickly becomes one you return to whenever tacos sound good and comfort feels right.

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Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, chicken breast works, but it cooks faster and dries more easily. Watch the bake time closely and remove the dish as soon as the chicken reaches doneness to keep it tender.

Are poblano peppers spicy?

Poblano peppers stay mild with a gentle smoky taste. They add flavor without overwhelming heat, which makes them great for family meals.

Can I prepare the filling ahead of time?

You can cook and shred the chicken mixture a day ahead. Store it chilled, then assemble and bake the tacos just before serving for best texture.