These crispy poblano chicken tacos are full of flavor and a bit of crunch. With delicious chicken, roasted poblano peppers, and a fresh avocado-jalapeño salsa, they are simply mouthwatering!
I’ll be honest, the avocado-jalapeño salsa is the star here! It’s so easy to whip up and adds a zesty kick that makes every bite special. Trust me, you’ll want to put it on everything! 🌮
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless chicken thighs are tender and flavorful. If you prefer white meat, you can substitute with chicken breasts, but they may dry out faster, so watch the cooking time.
Poblano Peppers: These peppers add a mild heat and nice smoky flavor. If they’re not available, you can use bell peppers for sweetness or Anaheim peppers for a similar taste.
Spices: Chili powder, cumin, garlic powder, and onion powder enhance the chicken’s flavor. Feel free to adjust the spice levels; smoked paprika can be a great addition for more depth.
Avocados: Ripe avocados are key for a creamy salsa. If avocados aren’t in season, consider using a store-bought guacamole for convenience.
Corn Tortillas: They add an authentic flavor to tacos. Flour tortillas can be used instead, but corn is generally preferred for a traditional taste. You can also try lettuce wraps for a low-carb option!
How Do I Roast Poblano Peppers Perfectly?
Roasting poblanos brings out their flavor and makes peeling easier. Here’s how to do it right:
- Char them over an open flame or in a broiler until they’re blackened on all sides. This usually takes about 10-15 minutes.
- Once charred, place the peppers in a bowl and cover with plastic wrap for about 10 minutes. This step steams them, making the skins easy to peel off.
- After steaming, let them cool, then peel off the skins, remove seeds, and chop. Be careful not to touch your face while handling the peppers—those oils can be spicy!
Getting this step right helps ensure your tacos are flavorful and have that wonderful texture. Enjoy the process!
How to Make Crispy Poblano Chicken Tacos With Avocado-Jalapeño Salsa
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken thighs
- 2 poblano peppers
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 2 tbsp olive oil
For the Avocado-Jalapeño Salsa:
- 2 ripe avocados
- 1 jalapeño, seeds removed and finely chopped
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
Additional Toppings:
- Corn tortillas (4-6)
- Chopped onions
- Fresh cilantro
- Lime wedges
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 30 minutes to cook, plus at least 30 minutes for marinating the chicken. So, in total, you’re looking at about 1 hour and 15 minutes from start to finish, including prep time and cooking!
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by marinating the chicken thighs. In a medium bowl, mix together the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Rub this lovely spice mixture all over the chicken thighs and let them marinate for at least 30 minutes. This will make your chicken packed with flavor!
2. Roast the Poblano Peppers:
While the chicken is marinating, get your poblano peppers ready. Roast them over an open flame or in your broiler until they’re beautifully charred on all sides. Once they’re done, put them in a bowl and cover with plastic wrap. Let them steam for about 10 minutes. When they’re cool enough to handle, peel off the charred skins, remove the seeds, and chop them up finely.
3. Cook the Chicken:
Next, heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the marinated chicken to the skillet and cook for about 6-7 minutes on each side until the chicken is fully cooked and crispy. During the last 2 minutes of cooking, toss in the chopped poblano peppers to warm them through with the chicken.
4. Make the Avocado-Jalapeño Salsa:
While the chicken is cooking, let’s whip up the refreshing avocado-jalapeño salsa! In a bowl, mash the avocados with a fork. Then, add the chopped jalapeño, red onion, cilantro, lime juice, and a little salt. Mix it all together until well combined. This salsa adds a nice kick to the tacos!
5. Warm the Tortillas:
To get the corn tortillas ready, warm them up in a skillet for just a few seconds on each side until they are soft and pliable. This makes them easier to fill and eat!
6. Assemble the Tacos:
Now it’s time to put everything together! Take a warm tortilla and add a generous portion of the crispy chicken and poblano mixture. Top it off with the avocado-jalapeño salsa, some chopped onions, and fresh cilantro for a burst of flavor. Serve your tacos with lime wedges on the side for an extra zesty kick!
Enjoy your delicious crispy poblano chicken tacos with refreshing avocado-jalapeño salsa! Happy eating!
Can I Use Other Cuts of Chicken for This Recipe?
Absolutely! If you don’t have chicken thighs, you can use boneless, skinless chicken breasts instead. Just be aware that they may cook faster, so keep an eye on them to avoid drying out. If you prefer darker meat, you could also use drumsticks or even wings—just adjust the cooking time accordingly!
How Do I Store Leftover Chicken and Salsa?
Store any leftover chicken and salsa separately in airtight containers in the fridge. The chicken will stay fresh for about 3-4 days, while the salsa is best consumed within 1-2 days for optimal flavor. If the salsa starts to brown, you can add a touch more lime juice to freshen it up!
Can I Make This Recipe Spicier?
What Can I Use Instead of Corn Tortillas?
If corn tortillas aren’t available or you prefer another option, feel free to use flour tortillas or even lettuce wraps for a low-carb alternative. Just make sure to adjust the warming time since flour tortillas might need a bit more time to get pliable.
