Let’s talk about flavor-packed weeknight magic: Poblano Chicken Tacos with Avocado-Jalapeño Salsa. This dish transforms simple ingredients into a dynamic, vibrant plate you’ll crave again and again. Smoky, tender chicken meets sweet, just-charred poblanos, all wrapped in warm corn tortillas and finished with a creamy, zesty salsa. It’s one of those recipes that checks every box—fast, fresh, and a hit with anyone lucky enough to gather around your table.
Ingredients You’ll Need
The beauty of these Poblano Chicken Tacos with Avocado-Jalapeño Salsa is that every ingredient has a starring role. Nothing is wasted—each element brings texture, brightness, or a subtle spice that keeps you reaching for another taco.
- Chicken thighs: Juicy and flavorful, thighs stay moist and deliver rich, savory depth that’s perfect for tacos.
- Olive oil: Helps the spice blend coat the chicken evenly and enhances browning for a golden, tasty crust.
- Ground cumin: Warm and earthy, cumin is key for that classic taco aroma.
- Smoked paprika: Adds a gentle smokiness that complements both poblano and chicken.
- Garlic powder: Savory and satisfying, garlic wakes up the spice rub without overpowering.
- Salt and pepper: The essentials for brightening every flavor.
- Poblano peppers: When roasted and sliced, poblanos add sweet heat and rustic, charred notes.
- Corn tortillas: Tender and naturally gluten-free, corn tortillas hold everything together and bring a hint of toasty maize.
- Ripe avocado: The base of the salsa, avocado gives every bite a creamy, cool finish.
- Jalapeño: Adds kick and vibrancy—seed it for a gentler heat or leave seeds for fiery flavor.
- Cilantro: Fresh, green, and slightly citrusy, cilantro lifts the salsa and offers beautiful color.
- Lime juice: Brings brightness, keeping the salsa lively and refreshing.
- Plain Greek yogurt or sour cream: Makes the salsa extra creamy and tangy.
- Minced garlic: Infuses the salsa with aromatic punch.
- Queso fresco (optional): Crumbly and mild, this cheese adds just the right finishing touch.
- Extra cilantro, lime wedges (optional): For those who can’t get enough fresh flavor and a squeeze of tart.
How to Make Poblano Chicken Tacos with Avocado-Jalapeño Salsa
Step 1: Season the Chicken
Start by tossing your boneless, skinless chicken thighs in olive oil, cumin, smoked paprika, garlic powder, salt, and pepper. Massage everything together—your hands are your best tool—to ensure each piece is rich and glistening with spices. This simple combo transforms the chicken, giving it those signature Mexican flavors you love.
Step 2: Cook the Chicken
Heat a skillet over medium-high heat and add your seasoned chicken thighs. Let them sizzle away for about 5–6 minutes per side, flipping once, until the outsides are golden and the insides are perfectly cooked. After cooking, rest the chicken for five essential minutes before slicing so you don’t lose any juiciness.
Step 3: Roast and Prepare the Poblanos
While your chicken is cooking, it’s time to roast the poblanos. If you have a gas stove, place them directly over the flame until the skins are deeply charred and blistered; if not, a broiler works too! Once blackened, place poblanos in a bowl, cover with plastic wrap, and let them steam for about 10 minutes. This step makes the skins slip right off. Peel, seed, and slice them into generous strips—these smoky peppers are the heart of your tacos.
Step 4: Blend the Avocado-Jalapeño Salsa
Now, toss avocado, jalapeño, cilantro, lime juice, yogurt or sour cream, minced garlic, and a pinch of salt into a food processor. Blitz everything until smooth and creamy. This vibrant green salsa packs a double punch: creamy comfort and bright, peppery zing. It’s the special touch that makes these Poblano Chicken Tacos with Avocado-Jalapeño Salsa truly unforgettable.
Step 5: Warm the Tortillas
Don’t skip this step! A warm tortilla is flexible, tender, and ready to cradle all those fillings. Either heat them in a dry skillet for a bit of char or briefly microwave them wrapped in a damp cloth—they’ll be soft, steamy, and perfect.
Step 6: Assemble Your Tacos
Layer slices of chicken and roasted poblano strips inside each tortilla, then give a generous dollop of your creamy salsa right on top. Sprinkle with queso fresco and extra cilantro if desired, and squeeze over some lime for that tangy burst. Your Poblano Chicken Tacos with Avocado-Jalapeño Salsa are ready for devouring!
How to Serve Poblano Chicken Tacos with Avocado-Jalapeño Salsa
Garnishes
For gorgeous presentation and extra layers of flavor, top your tacos with crumbled queso fresco, fresh cilantro leaves, and a wedge of lime on the side. The cheese adds creamy saltiness, the cilantro wakes up every bite, and the lime brightens it all up.
Side Dishes
Round out your meal with a bowl of zesty Mexican street corn, a fresh tomato salad, or even a simple pot of black beans. The subtle smokiness in Poblano Chicken Tacos with Avocado-Jalapeño Salsa pairs well with tangy, vibrant accompaniments—think pickled onions or a crunchy slaw, too!
Creative Ways to Present
Host a taco night with a toppings bar and let everyone build their own masterpiece. You can also slice the tacos into halves or thirds and serve as festive party bites. For a fun twist, pile everything onto crispy tostadas for a crunchy riff on the classic Poblano Chicken Tacos with Avocado-Jalapeño Salsa.
Make Ahead and Storage
Storing Leftovers
To keep things fresh, store cooked chicken, roasted poblanos, and salsa separately in airtight containers in the refrigerator. Tortillas can be wrapped in foil or a cloth to prevent dryness. Everything will hold for up to three days, perfect for taco lunches on day two!
Freezing
If you want to prep ahead, freeze the cooked chicken and roasted poblanos together—these reheat beautifully for future quick dinners. Avoid freezing the avocado-jalapeño salsa, as its texture won’t hold up after thawing.
Reheating
Gently warm the chicken and poblano mix in a skillet over medium heat until hot, or use the microwave in short bursts, stirring occasionally. For the tortillas, reheat in a dry skillet or wrap in a damp towel in the microwave for max softness. Remember to top with your fresh (not frozen) salsa and all the garnishes before serving.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast will work for Poblano Chicken Tacos with Avocado-Jalapeño Salsa—just keep an eye on the cook time since breast meat dries out quicker than thighs. Slice thinly against the grain for tender results.
Are these tacos gluten-free?
Yes, as long as you use corn tortillas, these tacos are naturally gluten-free. Be sure to check tortilla packaging if you need to avoid any traces of wheat.
How spicy are Poblano Chicken Tacos with Avocado-Jalapeño Salsa?
The spice level is easily adjustable. Poblanos have mild heat, and you can control the fire of the salsa by removing or keeping the seeds in your jalapeño. For extra fiery tacos, toss in an extra half pepper!
Can I make the avocado-jalapeño salsa ahead of time?
Yes! The avocado-jalapeño salsa can be made up to a day in advance. Just store it in an airtight container in the fridge with a piece of plastic wrap pressed directly on the surface to prevent browning.
What other toppings work well with these tacos?
Try thinly sliced red onions, shredded lettuce, pickled radishes, or a sprinkle of toasted pumpkin seeds for added crunch and color. The flavors of Poblano Chicken Tacos with Avocado-Jalapeño Salsa play well with almost any fresh and zesty topping!
Final Thoughts
If you’re craving bold, fresh flavors without a lot of fuss, these Poblano Chicken Tacos with Avocado-Jalapeño Salsa will quickly become your go-to recipe. They’re festive enough for guests and easy enough for an ordinary Tuesday. Gather your loved ones, pile up the tacos, and let every bite transport you. Happy cooking!
Print
Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Description
These Poblano Chicken Tacos with Avocado-Jalapeño Salsa are a delicious and flavorful Mexican-inspired dish that is perfect for a weeknight dinner. Tender chicken thighs seasoned with cumin, smoked paprika, and garlic are paired with roasted poblano peppers and a creamy avocado-jalapeño salsa, all wrapped in soft corn tortillas. Top with queso fresco and fresh cilantro for a burst of freshness.
Ingredients
For the Chicken:
- 1 pound boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the Tacos:
- 2 medium poblano peppers (roasted, peeled, and sliced)
- 8 small corn tortillas
For the Avocado-Jalapeño Salsa:
- 1 ripe avocado
- 1 jalapeño (seeded for less heat)
- 1/4 cup fresh cilantro
- 2 tablespoons lime juice
- 2 tablespoons plain Greek yogurt or sour cream
- 1 garlic clove (minced)
- Salt to taste
- Crumbled queso fresco
- Extra cilantro
- Lime wedges
Optional Toppings:
Instructions
- Prepare the Chicken: Toss chicken thighs with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper. Cook in a skillet until done, then slice.
- Roast the Poblano Peppers: Char poblano peppers, peel, seed, and slice.
- Make the Avocado-Jalapeño Salsa: Blend avocado, jalapeño, cilantro, lime juice, yogurt, garlic, and salt until smooth.
- Warm the Tortillas: Heat tortillas in a skillet or microwave.
- Assemble the Tacos: Fill tortillas with chicken, roasted poblanos, and avocado-jalapeño salsa. Top with queso fresco and cilantro. Serve with lime wedges.
Notes
- Make the salsa ahead and refrigerate.
- For a smoky flavor, grill the chicken and poblanos.
- Substitute flour tortillas if desired.
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 2g
- Sodium: 340mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 95mg
