Crispy Poblano Chicken Tacos

A READER FAVORITE + 5 STAR RECIPE!⭐️ These chicken tacos are a MUST MAKE! They’re crispy on the outside, cheesy & delicious inside + served with the BEST creamy salsa. Loaded with flavor & perfect for taco night!

By @kalefornia_kravings

Original recipe source

Crispy Poblano Chicken Tacos

Cook time: 45 minutes

Servings: 4

Ingredients

  • 1 pound chicken thighs
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 0.5 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • 2 whole poblano peppers
  • 1 medium white onion
  • 1 teaspoon olive oil
  • 1 large avocado
  • 1 medium jalapeño
  • 0.5 cup cilantro
  • 0.25 cup water
  • 1 tablespoon white vinegar
  • 0.5 teaspoon salt
  • 8 small corn tortillas
  • 1 cup Monterey Jack cheese
  • 0.25 cup cilantro
  • 2 medium limes

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken thighs dry with paper towels and season both sides with salt, black pepper, chili powder, cumin, and smoked paprika.
  3. Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken thighs and sear for 3-4 minutes on each side until golden brown.
  4. Transfer the seared chicken to a baking dish and place in the preheated oven. Bake for 15 minutes or until the chicken is cooked through.
  5. While the chicken is baking, slice the poblano peppers and white onion into thin strips.
  6. In the same skillet used for the chicken, add a teaspoon of olive oil. Add the sliced poblano peppers and onion, and sauté until they are soft and slightly charred, about 5-7 minutes.
  7. Prepare the avocado-jalapeño salsa by combining avocado, chopped jalapeño, cilantro, water, white vinegar, and salt in a blender. Blend until smooth and creamy.
  8. Once the chicken is cooked, shred the chicken using two forks. Combine the shredded chicken with the sautéed peppers and onion.
  9. Warm the corn tortillas by placing them directly over a low flame using tongs or wrap in foil and heat in the oven for 5 minutes.
  10. Assemble the tacos by placing a portion of the chicken and pepper mixture onto each tortilla. Top with Monterey Jack cheese and additional chopped cilantro.
  11. Serve the tacos with lime wedges and generous amounts of avocado-jalapeño salsa on the side.
Find more recipes