Description
Sizzling poblano chicken tacos deliver Mexican street-style flavors with zesty avocado-jalapeño salsa. Crisp corn tortillas cradle spicy chicken, topped with fresh herbs, creating a delicious bite you’ll crave again and again.
Ingredients
Scale
- 1.5 lbs (680 g) boneless skinless chicken thighs
- 2 cups shredded monterey jack cheese
- 6–8 corn tortillas
- 1.5 tbsps olive oil
- 2 poblano peppers, deseeded & diced
- 1 small white onion, thinly sliced
- 1 large avocado
- 1 medium jalapeño, deseeded & roughly chopped
- 2 tbsps cilantro, chopped (leaves & stems)
- 0.25 cup cilantro, chopped (leaves & stems)
- 1.5 tsps chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 2 tsps salt
- 0.5 tsp black pepper
- 2 garlic cloves, minced
- 0.5 cup water
- 1 tbsp white vinegar
- Shredded lettuce, for serving
- Lime wedges, for serving
Instructions
- Salsa Preparation: Blend ripe avocado, jalapeño, cilantro, white vinegar, and salt in a food processor until achieving a velvety consistency. Refrigerate in a sealed container to allow flavors to intensify.
- Chicken Seasoning and Roasting: Preheat oven to 400°F (200°C) and spray a baking dish with non-stick coating. Thoroughly coat chicken thighs with chili powder, cumin, smoked paprika, and minced garlic. Mix in diced poblano peppers and onions, ensuring complete coverage. Distribute seasoned mixture evenly in the prepared dish and roast for 20-22 minutes until chicken reaches 165°F (75°C). Shred chicken and combine with caramelized poblanos and onions.
- Taco Assembly: Increase oven temperature to 425°F (220°C) and line a baking sheet with parchment paper. Warm corn tortillas until pliable, then layer with Monterey Jack cheese, shredded chicken, and an additional cheese sprinkle. Fold tortillas into half-moon shapes, sealing edges firmly.
- Baking and Serving: Arrange tacos on the baking sheet and bake until edges turn golden and cheese melts completely, approximately 15-17 minutes. Serve immediately with chilled avocado-jalapeño salsa, shredded lettuce, and lime wedges, allowing guests to personalize their meal with additional garnishes.
Notes
- Boost Spice Precision: Adjust chili powder and jalapeño intensity to match personal heat tolerance, ensuring a personalized flavor experience.
- Chicken Temperature Check: Use a meat thermometer to guarantee chicken reaches 165°F (75°C), preventing undercooking and ensuring food safety.
- Tortilla Technique: Warm corn tortillas briefly on a skillet before assembling to enhance flexibility and prevent cracking during folding.
- Salsa Storage Tip: Prepare avocado-jalapeño salsa up to 24 hours in advance, storing in an airtight container with plastic wrap directly touching the surface to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 37-42 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 100 mg