Get ready for a fiesta with these crispy poblano chicken tacos! They are filled with juicy chicken, crunchy poblanos, and topped off with a zesty avocado-jalapeño salsa.
Seriously, these tacos are a game changer! I love piling on that fresh salsa—it adds just the right kick. Plus, they’re fun to make and even more fun to eat with friends!
Key Ingredients & Substitutions
Chicken thighs: I recommend using boneless, skinless chicken thighs for their juiciness. If you only have chicken breasts, those will work too, but thighs give a richer flavor.
Poblano pepper: This is key for a smoky kick. If you can’t find it, try using a green bell pepper or a jalapeño for some heat, though it will change the flavor a bit.
Spices: Smoked paprika is a must for that deep flavor. If you don’t have it, regular paprika is a decent substitute, but you’ll miss the smokiness. Cumin adds earthiness; don’t skip it!
Avocados: Look for ripe avocados that give slightly when pressed. If they’re hard, set them on the counter for a day or two. For a lighter option, you can use mashed peas instead.
Corn tortillas: Corn tortillas are traditional, but flour tortillas can be a great substitute if you prefer a soft, chewy texture. You can even use lettuce wraps for a low-carb option!
How Do I Cook the Poblano Pepper Perfectly?
Roasting the poblano pepper brings out its wonderful smoky flavor. It’s simple, but timing is crucial to get that perfect char.
- Hold the poblano directly over an open flame or place it under the broiler.
- Turn it occasionally until the skin is blistered and charred (about 5-10 minutes).
- Immediately place the pepper in a bowl and cover it with plastic wrap. This steaming process helps the skin come off easily.
- After 10 minutes, peel off the skin, remove the seeds, and chop it up. Use gloves if you have sensitive skin, as the oils can irritate.
How to Make Crispy Poblano Chicken Tacos With Avocado-Jalapeño Salsa
Ingredients You’ll Need:
For the Tacos:
- 1 lb boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 4-6 corn tortillas
- 1 large poblano pepper
- 1/2 cup chopped onion (for garnish)
- Fresh cilantro (for garnish)
For Avocado-Jalapeño Salsa:
- 2 ripe avocados
- 1 jalapeño, seeded and minced
- 1/4 cup red onion, minced
- 1 lime, juiced
- Salt, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time, 30 minutes for the chicken to marinate, and about 20 minutes for cooking and assembling the tacos. In total, plan for about 1 hour to prepare and enjoy these delicious tacos with your homemade salsa!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by mixing the olive oil, smoked paprika, cumin, garlic powder, onion powder, chili powder, salt, and pepper in a bowl. Place the chicken thighs in the bowl and make sure each piece is well coated with the spice mixture. Allow your chicken to marinate for at least 30 minutes; if you have time, you can let it sit in the refrigerator for up to 2 hours for even more flavor.
2. Cook the Poblano Pepper:
While the chicken is marinating, roast your poblano pepper. You can do this over an open flame on your stovetop or under the broiler in your oven. Keep an eye on it until the skin is charred and blistered. Once done, place the pepper in a bowl and cover it with plastic wrap to let it steam for about 10 minutes. After steaming, peel off the charred skin, remove the seeds, and chop the pepper into small pieces.
3. Cook the Chicken:
Heat a skillet over medium-high heat. Once hot, add the marinated chicken to the skillet. Cook for about 5-7 minutes on each side, until the chicken is cooked through and crispy on the outside. Once done, remove the chicken from the skillet and let it rest for a few minutes, then shred it into bite-sized pieces.
4. Prepare the Salsa:
In a mixing bowl, mash the two ripe avocados until they’re slightly chunky. Stir in the minced jalapeño, chopped red onion, lime juice, and a pinch of salt. Mix these ingredients together until they are well combined but still retain some texture. This salsa will add a zesty flavor to your tacos!
5. Assemble the Tacos:
To warm the corn tortillas, you can either heat them in a dry skillet for a few seconds on each side or warm them in the microwave for about 30 seconds. Once warmed, place some of the shredded chicken on each tortilla. Top it with the roasted poblano pieces and add a generous scoop of the avocado-jalapeño salsa. Finally, sprinkle some chopped onions and fresh cilantro on top for that extra burst of freshness.
6. Serve:
Your crispy poblano chicken tacos are now ready! Garnish them with lime wedges and any extra cilantro, if desired. Dig in and enjoy these flavorful tacos with friends or family!
Can I Substitute Chicken Thighs for Another Cut of Chicken?
Absolutely! You can use boneless, skinless chicken breasts if you prefer a leaner cut. Just be aware that chicken breasts can dry out more easily, so be careful not to overcook them. Adjust the cooking time to about 4-6 minutes on each side, or until they reach an internal temperature of 165°F (75°C).
What If I Don’t Have Corn Tortillas?
No worries! You can use flour tortillas or whole wheat tortillas as a substitute. Just warm them up in the skillet or microwave before assembling your tacos. Keep in mind that the flavor and texture will differ slightly from corn tortillas.
How Do I Store Leftover Chicken and Salsa?
Store any leftover shredded chicken in an airtight container in the fridge for up to 3 days. The avocado-jalapeño salsa can also be stored separately; make sure to press plastic wrap directly onto the surface to prevent browning. Enjoy both within 3 days for the best freshness!
Can I Make the Salsa Ahead of Time?
Yes, you can prep the salsa a few hours in advance! Just remember to add a little extra lime juice to help keep the avocados from browning. Store in an airtight container in the fridge until you’re ready to use it.
