Crispy Poblano Chicken Tacos with Avocado Salsa Delight

These Crispy Poblano Chicken Tacos with Avocado Salsa are a perfect balance of crispy textures and hearty flavors, ideal for any occasion.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 tacos

Course: Lunch

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken Filling

1 pound Chicken Thighs Can substitute with chicken breasts for a leaner dish.
2 tablespoons Olive Oil Can replace with vegetable oil if needed.
1 tablespoon Chili Powder Smoked paprika offers a unique twist if desired.
1 teaspoon Cumin Coriander makes a great alternative.
1 teaspoon Smoked Paprika Regular paprika can work if you're in a pinch.
to taste Salt
to taste Black Pepper
2 cloves Minced Garlic Garlic powder can be used if fresh isn’t on hand.
1/4 cup Chopped Cilantro Can substitute with parsley if desired.
2 medium Poblano Peppers Bell peppers are milder.
1 medium Sliced Onions Skip for a lower-carb option.

For the Tacos

8 pieces Corn Tortillas Gluten-free option.
1 cup Shredded Cheese Dairy-free cheese for a vegan alternative.

For the Avocado Salsa

2 medium Avocado Guacamole can be a quick substitute.
1 small Jalapeño Adjust according to heat preference.
2 tablespoons Vinegar Lime juice can be used instead.
1 tablespoon Water Modify as needed for blending.

Equipment

Food Processor
baking dish
mixing bowl
baking sheet
meat thermometer

Method

Step-by-Step Instructions

In a food processor, combine avocado, jalapeño, cilantro, vinegar, and salt. Blend until smooth, adding water for desired consistency. Refrigerate while preparing chicken.
Preheat your oven to 400°F (200°C) to create a perfect cooking environment for the chicken.
In a mixing bowl, toss chicken thighs with olive oil, chili powder, cumin, smoked paprika, garlic, and cilantro. Add diced poblano peppers and sliced onions. Ensure well-coated with spices.
Transfer the mixture into a baking dish and bake for 20-22 minutes or until chicken reaches an internal temperature of 165°F (74°C).
Remove from oven, allow to cool slightly, then shred chicken into bite-sized pieces.
Increase oven temperature to 425°F (220°C). Spray tortillas with cooking oil, layer with cheese and chicken mixture. Fold and bake for 15-17 minutes until crispy and golden.
Remove from oven and let cool. Serve immediately with a spoonful of avocado salsa on top, along with fresh lettuce and lime wedges.

Nutrition

Serving: 2tacosCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 2gVitamin A: 700IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

For best results, prepare the chicken filling and salsa ahead of time.

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