Crispy Chicken Poblano Tacos (Printer-Friendly Version)
# What You'll Need:
→ Chicken Tacos
01 -
1½ pounds boneless skinless chicken thighs
02 -
2 tablespoons olive oil
03 -
1½ teaspoons chili powder
04 -
1 teaspoon each: cumin, smoked paprika, salt
05 -
½ teaspoon black pepper
06 -
2 cloves garlic, minced
07 -
2 tablespoons chopped cilantro
08 -
2 poblano peppers, deseeded and diced
09 -
1 small white onion, thinly sliced
10 -
6-8 corn tortillas
11 -
2 cups shredded Monterey jack cheese
→ Avocado-Jalapeño Salsa
12 -
1 large avocado
13 -
1 medium jalapeño, deseeded and chopped
14 -
½ cup water
15 -
¼ cup chopped cilantro
16 -
1 tablespoon white vinegar
17 -
1 teaspoon salt
→ For Serving
18 -
Shredded lettuce
19 -
Lime wedges
# Let's Cook!:
01 -
Blend avocado, jalapeño, water, cilantro, vinegar, and salt until smooth. Refrigerate until serving.
02 -
Toss chicken with oil, seasonings, and vegetables. Bake at 400°F for 20-22 minutes until chicken reaches 165°F. Shred and mix.
03 -
Heat oven to 425°F. Spray tortillas, warm 2-3 minutes until pliable.
04 -
Layer each tortilla with cheese, chicken mixture, more cheese. Fold and press gently.
05 -
Bake 15-17 minutes until cheese melts and tortillas are crispy. Serve with salsa.
# Recipe Notes:
01 -
A Mexican-inspired dish combining crispy corn tortillas with seasoned chicken and homemade avocado salsa.