If ever there was a weeknight showstopper, it’s these Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa. Think golden roasted chicken, smoky-sweet roasted poblanos, and melty cheese all tucked into warm corn tortillas—each bite cooled off with a dreamy, creamy, zesty salsa that’s about to upstage your local taqueria. This recipe doesn’t just taste fantastic; it’s easy to make, visually stunning, and the perfect way to bring a little fiesta to any night of the week.
Ingredients You’ll Need
You won’t need a mile-long shopping list for these tacos, but every ingredient is chosen for a reason—each one plays a star role in taste, texture, or color! Simplicity is your friend here, making these Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa feel totally doable, even at the end of a busy day.
- Chicken breasts: Sliced into strips, these form the golden, juicy foundation of each taco.
- Olive oil: Brings out extra crispiness and flavor during roasting.
- Ground cumin: Adds an earthy, classic Mexican flavor to the chicken.
- Smoked paprika: Gives a beautiful color and that irresistible smoky backbone.
- Garlic powder: Lends subtle, savory aromatics to balance the spices.
- Onion powder: Rounds out the seasoning for depth and warmth.
- Salt and pepper: Because every great taco starts with perfect seasoning.
- Poblano peppers: Roasted for extra sweetness, they add smoky flavor and gorgeous green ribbons to your tacos.
- Corn tortillas: Choose small, tender ones for the best bite and authentic flavor.
- Shredded Monterey Jack cheese: Melts beautifully, adding creamy richness without overpowering the other tastes.
- Avocado: The essential creamy element in the salsa—don’t skip it!
- Jalapeño: Gives your salsa its kick—remove the seeds for less heat or keep them for extra spice.
- Fresh cilantro: Adds freshness and punch to the salsa.
- Lime juice: Brightens everything up and cuts through richness.
- Sour cream or Greek yogurt: Makes the salsa velvety and tangy.
- Garlic: Fresh clove brings aromatic, garlicky notes to the salsa.
- Salt (to taste): Fine-tunes all the flavors in the salsa and chicken.
How to Make Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa
Step 1: Season and Roast the Chicken
Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper. Grab those chicken strips and toss them in a bowl with olive oil, cumin, smoked paprika, garlic and onion powders, plus a good sprinkle of salt and pepper. Spread the chicken in a single layer on the sheet and roast for about 15–18 minutes, flipping halfway through, until each piece turns golden and just a little crispy at the edges. Trust me, the aroma is incredible!
Step 2: Roast and Slice the Poblanos
While the chicken cooks away, it’s time to get smoky. Char the whole poblano peppers directly over a gas flame or place them under a broiler, turning until the skins are blackened. Let them cool slightly, peel off the skin, remove the seeds, and slice into beautiful green strips. Roasting brings out the pepper’s sweetness and tames just enough of the heat.
Step 3: Make the Avocado-Jalapeño Salsa
Pop the avocado, jalapeño, cilantro, lime juice, sour cream (or Greek yogurt), garlic, and a pinch of salt into a blender or food processor. Blitz everything until you have a super-creamy, zesty salsa—taste and adjust salt or lime juice to your liking. This sauce is everything you want: cool, spicy, tangy, and lush.
Step 4: Warm the Tortillas
Don’t skip this part! Quickly warming your corn tortillas in a hot skillet (or even a microwave with a damp paper towel) makes them soft, flexible, and ready to wrap around all that goodness without splitting.
Step 5: Assemble the Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa
Lay out the tortillas and fill each with a stack of crispy chicken, a handful of roasted poblano strips, and a sprinkle of Monterey Jack cheese. Top generously with your homemade avocado-jalapeño salsa. Serve right away while everything’s fresh, hot, and melty. Welcome to taco bliss!
How to Serve Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa
Garnishes
A finishing flourish always takes these Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa to the next level. Try sprinkling with fresh cilantro, a little extra cheese, or a squeeze of lime juice. Thinly sliced radishes and red onion add crunch and a pretty color contrast, while a dash of hot sauce never hurt anyone looking for more heat.
Side Dishes
You can’t go wrong with classic sides. Serve these tacos with fluffy cilantro-lime rice, creamy black beans, or a crisp, tangy slaw for extra freshness. Homemade chips and a bowl of pico de gallo or Mexican street corn make the whole meal feel festive and complete.
Creative Ways to Present
Hosting friends? Turn taco night into a DIY taco bar with bowls of fillings and toppings so everyone can make their own version of Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa. Mini tortillas make adorable party bites, or layer everything over a bed of greens for a taco-inspired salad bowl.
Make Ahead and Storage
Storing Leftovers
If you have leftover chicken, poblanos, or salsa, they’ll hold up beautifully in airtight containers in your fridge for up to 3 days. Just keep the tortillas and shredded cheese separate to preserve that perfect texture when you’re ready to reheat and reassemble.
Freezing
The chicken filling can be frozen for up to two months in a tightly sealed bag or container—ideal for prepping ahead. Wait until serving day to make the salsa, since avocados don’t love the freezer and can become watery or brown when defrosted.
Reheating
For the best results, reheat chicken and poblanos in a skillet over medium heat or in the oven at 350°F until just warmed through. Warm tortillas separately, then build fresh tacos and top with newly made salsa. The flavors come back to life, and each taco tastes just as fantastic as day one!
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs bring even more juiciness and flavor to these tacos, just adjust your roasting time as thighs may need a couple more minutes to cook through.
What if I don’t have Monterey Jack cheese?
No worries—feel free to swap in shredded mozzarella, cheddar, or a Mexican blend. The main thing is to use a cheese that melts well and lets the other flavors shine.
How spicy are Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa?
The salsa has a gentle heat, especially if you remove the jalapeño seeds. You can dial up the spiciness by leaving some seeds in or adding a pinch of cayenne to the chicken seasoning.
Can I make these tacos gluten-free?
Yes! As long as you’re using certified gluten-free corn tortillas, your Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa are naturally friendly for gluten-free eaters.
Is there a vegetarian alternative for this recipe?
Definitely—swap the chicken for roasted cauliflower or crispy tofu strips seasoned the same way. Pair them with the poblano strips and that dreamy salsa for a delicious vegetarian taco experience.
Final Thoughts
There’s something magical about bringing loved ones together over a platter of Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa—bold, colorful, and full of flavor, this recipe is sure to become a go-to in your kitchen. Don’t wait for Taco Tuesday; dive in and treat yourself to this irresistible homemade feast any night of the week!
Print
Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings (2 tacos per person)
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Description
These Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa are a flavor-packed meal that combines tender, seasoned chicken with roasted poblanos and a creamy, spicy salsa. Perfect for a quick weeknight dinner or a festive gathering.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts (sliced into strips)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For the Tacos:
- 2 medium poblano peppers (roasted, peeled, and sliced)
- 8 small corn tortillas
- 1/2 cup shredded Monterey Jack cheese
For the Avocado-Jalapeño Salsa:
- 1 avocado (peeled and pitted)
- 1 jalapeño (seeded for less heat)
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 2 tablespoons sour cream or Greek yogurt
- 1 clove garlic
- Salt to taste
Instructions
- Preheat the oven: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the Chicken: In a bowl, toss the chicken strips with olive oil, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Roast for 15–18 minutes until golden and cooked through.
- Roast the Poblanos: Roast poblano peppers until charred, then peel, remove seeds, and slice into strips.
- Make the Salsa: Blend avocado, jalapeño, cilantro, lime juice, sour cream, garlic, and salt until smooth.
- Assemble Tacos: Warm tortillas, fill with chicken, poblano strips, cheese, and avocado-jalapeño salsa. Serve hot.
Notes
- To save time, use store-bought rotisserie chicken and jarred roasted poblanos.
- You can also pan-fry the chicken for added crispiness.
Nutrition
- Serving Size: 2 tacos
- Calories: 430
- Sugar: 2g
- Sodium: 390mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
