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
Scale
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
