These Crispy Poblano Chicken Tacos are the ultimate weeknight dinner! Corn tortillas are stuffed with a smoky shredded chicken and poblano mixture, plus melty cheese, then baked until perfectly golden and crisp. They’re crunchy on the outside, cheesy and flavorful on the inside, and best of all—they’re baked, not fried! Pair them with creamy avocado-jalapeño salsa for a fresh and zesty finish.
Why You’ll Love These Tacos
- Easy to make: Minimal prep and simple steps.
- Baked, not fried: Crispy without the greasy mess.
- Packed with flavor: Smoky poblanos, garlic, onion, spices, and cheese.
- Great for a crowd: Bake a large batch all at once.
Ingredients
For the Chicken Tacos:
- 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 (leaves and stems), chopped
- 2 poblano peppers, deseeded and diced
- 1 small white onion, thinly sliced
- 6–8 corn tortillas (preferably king size)
- 2 cups shredded Monterey Jack cheese
- Shredded lettuce and lime wedges for serving
For the Avocado-Jalapeño Salsa:
- 1 large avocado
- 1 medium jalapeño, deseeded and roughly chopped
- ½ cup water
- ¼ cup cilantro (leaves and stems), chopped
- 1 tbsp white vinegar
- 1 tsp salt
Instructions
- Make the Salsa:
- In a food processor, blend the avocado, jalapeño, water, cilantro, vinegar, and salt until smooth. Store in the fridge until ready to serve.
- Cook the Chicken:
- Preheat oven to 400°F (200°C). Spray a baking dish with cooking spray.
- In a large bowl, toss the chicken, olive oil, spices, garlic, cilantro, poblano peppers, and onion until well-coated.
- Arrange in a single layer in the baking dish and bake for 20-22 minutes, until the chicken is cooked through (internal temp 165°F).
- Shred the chicken using two forks, then stir to combine with the roasted veggies.
- Assemble the Tacos:
- Turn oven up to 425°F (218°C). Line a large baking sheet with parchment paper.
- Place tortillas on the sheet and spray one side with cooking spray. Flip them over and bake 2-3 minutes to soften.
- Layer one half of each tortilla with cheese, the chicken mixture, and a bit more cheese. Fold over and press gently.
- Bake the Tacos:
- Bake for 15-17 minutes until the cheese melts and tortillas are crispy.
- Serve:
- Serve hot, topped with avocado-jalapeño salsa, shredded lettuce, and fresh lime wedges.
Tips for Success
- Don’t overfill the tortillas to prevent them from unfolding.
- Work quickly with warm tortillas so they stay pliable.
- Make ahead: Prepare the chicken and salsa 1-2 days in advance for easy assembly.
These crispy tacos are so satisfying and full of bold, smoky flavors—perfect for taco night or an easy crowd-pleasing dinner!
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