Description
Crispy baked poblano chicken tacos filled with smoky shredded chicken, melted cheese, and creamy avocado-jalapeño salsa.
Ingredients
Scale
- 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
Instructions
- Blend all salsa ingredients until smooth and refrigerate.
- Preheat oven to 400°F and grease a baking dish.
- Toss chicken with oil, spices, garlic, cilantro, poblanos, and onion.
- Bake chicken mixture for 20–22 minutes until cooked.
- Shred chicken and mix with vegetables.
- Increase oven to 425°F and line a baking pan.
- Warm tortillas for 2–3 minutes until pliable.
- Fill tortillas with cheese and chicken, fold, and press gently.
- Bake tacos 15–17 minutes until crispy and golden.
- Serve hot with avocado-jalapeño salsa.
Notes
- Leave jalapeño seeds in the salsa for extra heat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 520
- Sugar: 3g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 140mg