These crispy poblano chicken tacos are a delicious treat! Juicy chicken is tucked inside crunchy tortillas and topped with a fresh avocado-jalapeño salsa. Yum!
Honestly, who can resist tacos? They’re perfect for any meal! I like to serve them with lime wedges for that extra zing. You might get hooked too—prepare for taco night cravings! 😄
Key Ingredients & Substitutions
Chicken Thighs: I love using boneless, skinless chicken thighs for their flavor and juicy texture. If you’re looking for a leaner option, boneless chicken breasts work but might be drier. Shredded rotisserie chicken can save time, too!
Poblano Peppers: Poblanos add a mild heat and great flavor. If you can’t find them, try green bell peppers or Anaheim peppers for a similar taste without the spice. For more heat, choose serrano peppers instead.
Spices: Chili powder, cumin, smoked paprika, and garlic powder create a tasty seasoning blend. If you’re out of smoked paprika, regular paprika is a fine substitute—though it won’t have that smoky element. Don’t skip the garlic powder; it adds great depth!
Avocados: Ripe avocados are key for the salsa. If they’re hard, let them ripen at room temp. Need an alternative? Try using guacamole for speed, or mash some well-ripened bananas for a unique twist!
How Do You Roast Poblano Peppers Perfectly?
Roasting poblanos is essential for bringing out their sweet flavor. The key is to char them evenly. Here’s how:
- Place the whole poblano peppers over an open flame on the stove, turning them until all sides are blackened, about 10-15 minutes.
- If you prefer, you can use the oven: Broil them 4-6 inches from the heat source, turning occasionally. This may take around 10 minutes.
- Once charred, place them in a bowl and cover with plastic wrap for about 10 minutes. This steams them, making peeling easier.
- When cool, peel off the skins, remove the seeds, and chop them for the taco filling.
This technique enhances the tacos and adds a rich flavor. Enjoy the process as much as the results! It’s worth the effort.
How to Make Crispy Poblano Chicken Tacos With Avocado-Jalapeño Salsa
Ingredients You’ll Need:
For The Tacos:
- 1 lb chicken thighs, boneless and skinless
- 2 poblano peppers
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Corn tortillas (about 8)
- Fresh cilantro, chopped (for garnish)
- 1/2 cup onion, finely chopped (for garnish)
- Lime wedges (for serving)
For The Avocado-Jalapeño Salsa:
- 2 ripe avocados
- 1 jalapeño, seeds removed and chopped
- 1 small lime, juiced
- Salt to taste
- Optional: 1/4 cup chopped cilantro
How Much Time Will You Need?
This delicious recipe takes about 20 minutes for preparation and marination, plus around 25 minutes for cooking. In total, you should set aside about 45 minutes to enjoy these crispy tacos with salsa!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by mixing the chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper in a bowl. Next, take the chicken thighs and coat them well with this spice mixture. Drizzle 1 tablespoon of olive oil over the chicken and let it marinate for at least 20 minutes (or you can refrigerate it overnight for even better flavor).
2. Roast the Poblano Peppers:
While the chicken is marinating, let’s roast those poblano peppers! You can do this by charring them over an open flame on the stove or broiling them in the oven. Turn the peppers until they’re blistered and blackened on all sides. Once done, place them in a bowl and cover with plastic wrap to steam for about 10 minutes. When they’ve cooled down, peel off the skins, remove the seeds, and chop them up.
3. Cook the Chicken:
Now, heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Add the marinated chicken thighs to the skillet and cook for about 7-8 minutes on each side, or until they are golden brown and crispy. During the last few minutes of cooking, toss in the chopped poblano peppers and stir everything together.
4. Make the Avocado-Jalapeño Salsa:
As the chicken cooks, let’s whip up the avocado-jalapeño salsa! In a bowl, mash the avocados until smooth. Then, mix in the chopped jalapeño, lime juice, and a pinch of salt to taste. If you like, add chopped cilantro for an extra burst of flavor.
5. Assemble Tacos:
Time to put it all together! Warm the corn tortillas by placing them in a dry skillet or on the grill for a minute or two. Once warm, fill each tortilla with a portion of the crispy chicken and poblano mix. Top with a generous scoop of your avocado-jalapeño salsa, and sprinkle with chopped onion and cilantro if you desire.
6. Serve:
Serve your tacos immediately with lime wedges on the side. Squeeze some lime juice over the tacos for that zesty kick. Enjoy your crispy poblano chicken tacos!
Can I Use Chicken Breast Instead of Thighs?
Yes, you can use chicken breasts! Just keep in mind that chicken thighs tend to be juicier and more flavorful. If using breasts, you may want to cook them for about 5-6 minutes per side, checking for an internal temperature of 165°F to ensure they’re fully cooked.
How Can I Make These Tacos Spicier?
If you like heat, add extra chopped jalapeños to the salsa or toss in some crushed red pepper flakes with the chicken spice mixture. You can also serve the tacos with a spicy hot sauce for added flavor!
Can I Prepare the Salsa in Advance?
Absolutely! You can prepare the avocado-jalapeño salsa a few hours ahead of time. Just store it in an airtight container in the fridge. To keep the avocados from browning, squeeze extra lime juice over the top before sealing.
What Are the Best Ways to Store Leftover Tacos?
Store any leftover chicken and toppings separately in airtight containers in the fridge for up to 3 days. To reheat, warm the chicken in a skillet and serve in fresh tortillas for the best taste!
