The BEST crispy poblano chicken tacos! Corn tortillas are stuffed with cheese & a smoky shredded chicken & poblano mixture then baked until golden. They’re crunchy on the outside, cheesy & absolutely delicious inside! Serve them with creamy avocado-jalapeño salsa for a delicious & easy meal!
Crispy tacos are my jam! (As I’m sure you can tell by the vast amount of crispy taco recipes I have on the blog.😉 Definitely try my crispy shrimp tacos – they’re so good!) These poblano chicken tacos are next in the line up!
They’re made with a shredded chicken mixture that’s loaded with smoky poblano peppers, onion, garlic and fresh cilantro all stuffed inside corn tortillas with a hefty amount of melty cheese! They’re then paired with my absolute favorite part of the dish – avocado-jalapeño salsa! Trust me, you’re going to want to put this salsa on everything! It’s fresh, flavorful and full of vibrant zesty flavors!
Ingredients You’ll Need
Chicken thighs: Use boneless skinless chicken thighs are for ease. (They’re more flavorful than chicken breasts and much easier to shred too!)
Poblano peppers: You’ll need 1-2 poblano peppers (depending on their size) for this recipe. Poblanos are pretty mild in flavor compared to most other peppers but they have a fantastic smoky flavor. (Some grocery stores also call them pasilla peppers.)
Onion: White onion works the best and has the best flavor for these tacos.
Garlic: You’ll need 2 minced garlic cloves for the chicken filling.
Cilantro: You’ll need enough cilantro for the chicken filling and for the avocado-jalapeño salsa. (Use the leaves and stems for the best flavor.)
Corn tortillas: I’ve found that corn tortillas crisp up the best when making baked tacos. We use king size corn tortillas for ours. (They’re slightly larger than the standard tortilla size so you can load them up with more filling!😉)
Shredded cheese: We love using Monterey Jack cheese for ours. (It’s mild flavor pairs perfectly with the flavor of your smoky shredded chicken.) I recommend buying a block of Monterey jack cheese and grating it yourself for the best results.
Olive oil: You’ll need 2 tablespoons of olive oil to coat the chicken and veggies with before baking. (Adding oil helps keep your chicken moist and the veggies tender while baking.)
Avocado: Used as the base of your avocado-jalapeño salsa. You’ll need at least 1 large avocado.
Jalapeño: Discard the seeds if you don’t want your salsa super spicy.
Water: This is what gives your salsa it’s smooth and creamy texture. Plus it helps to thin it out without altering the flavor too much.
White vinegar: 1 tablespoon is used in the salsa to add more flavor and complexity.
Spices: Chili powder, cumin, smoked paprika, salt and black pepper are needed to season your shredded chicken filling.
How To Make Crispy Chicken Tacos
1. Make the salsa. Add the avocado, chopped jalapeño, water, cilantro, white vinegar and salt to a food processor and blend until smooth. Cover and keep the salsa stored in the refrigerator until you’re ready to serve.
2. Cook the chicken. Turn the oven on to 400 degrees and spray a baking dish with cooking spray. Add the chicken thighs, olive oil, spices, minced garlic, cilantro, diced poblano peppers and sliced onion to a large bowl and toss until fully coated. Arrange the chicken and veggies in your prepared dish (making sure everything is spread out to ensure even baking) and bake for 20-22 minutes or until the chicken is cooked through and the veggies are tender. (The internal temperature of the chicken should be 165 degrees.) Use 2 large forks to shred the chicken once done then mix the shredded chicken and veggies together in the dish.
3. Assemble the tacos. Turn your oven up to 425 degrees and line a large baking sheet with parchment paper. Lay your tortillas out on the pan and spray them on one side with cooking spray. Then flip them over and bake for 2-3 minutes. (We need them just soft enough to fold over your filling.) Once done, take the pan out of the oven and layer each tortilla on one side with cheese, your shredded chicken mixture and a little more cheese. Fold the other side of the tortilla over your filling and press down gently to make it “stick.”
4. Bake. Once all of your tacos are made, place the pan back in the oven and bake for 15-17 minutes or until the cheese has melted and your tortillas are crispy.
5. Serve! Serve immediately with your avocado-jalapeño salsa and enjoy!
We love making these tacos for an easy weeknight dinner! There’s very little prep involved (especially if you made the shredded chicken and salsa beforehand) and they literally taste like they came from our favorite Mexican restaurant!
Tips
- Try to not overstuff your tortillas! Overstuffing can cause the tortillas to unfold while baking.
- Work fast when your tortillas first come out of the oven! You want them to be soft and pliable enough to fold over your filling. If they begin to harden – reheat them in the oven for an additional 2 minutes.
- Make the chicken filling and salsa 1-2 days in advance! They both keep well in the refrigerator and assembly is insanely easy once you’re ready to make your tacos.
Why you’ll love this chicken taco recipe!
- An easy dinner idea! With a little prep work, dinner can easily be on the table in less than 20 minutes!
- Baked instead of fried! Most crispy taco recipes require frying the tortillas in a large amount of oil – not these tacos! Baking makes them just as crispy without the oily mess!
- Great for serving a crowd! These tacos bake at the same time making it so easy to make a large batch!
[Made one of my recipes? Tag my Instagram @kalefornia_kravings & leave a review in the comments – I love seeing what you create!]
Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa
Ingredients
For the chicken tacos:
- 1½ lbs. boneless skinless chicken thighs
- 2 Tbsp olive oil
- 1½ tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 garlic cloves, minced
- 2 Tbsp cilantro, chopped (leaves & stems)
- 2 poblano peppers, deseeded & diced
- 1 small white onion, thinly sliced
- 6-8 corn tortillas
- 2 cups shredded Monterey jack cheese
- Shredded lettuce, for serving
- Lime wedges, for serving
For the avocado-jalapeño salsa:
- 1 large avocado
- 1 medium jalapeño, deseeded & roughly chopped*
- ½ cup water
- ¼ cup cilantro, chopped (leaves & stems)
- 1 Tbsp white vinegar
- 1 tsp salt
Instructions
- Make the salsa. Add the avocado, jalapeño, water, cilantro, vinegar and salt to a food processor and blend until smooth. Cover and keep the salsa stored in the refrigerator until you’re ready to serve.
- Cook the chicken. Turn the oven on to 400 degrees and spray a baking dish with cooking spray.Add the chicken thighs, olive oil, chili powder, cumin, smoked paprika, salt, black pepper, garlic, cilantro, poblano peppers and onion to a large bowl and toss until fully coated. Arrange the chicken and veggies in your prepared dish (making sure everything is spread out). Bake for 20-22 minutes or until the chicken is cooked through and the veggies are tender. (The internal temperature of the chicken should be 165 degrees.)Once done, use 2 large forks to shred the chicken and mix the shredded chicken and veggies together in the dish.
- Assemble the tacos. Turn your oven up to 425 degrees and line a large baking pan with parchment paper. Lay your tortillas out on the pan and spray them with cooking spray. Flip them over and bake for 2-3 minutes. (We need them just soft enough to fold over your filling.)Once done, take the pan out of the oven and layer each tortilla on one side with cheese, your shredded chicken mixture and a little more cheese. Fold the other side of the tortilla over your filling and press down gently to make it “stick.”
- Bake. Once all of your tacos are made, place the pan back in the oven and bake for 15-17 minutes or until the cheese has melted and your tortillas are crispy.
- Serve! Serve immediately with your avocado-jalapeño salsa and enjoy!
Made these tonight and they were so easy, delicious and a hit even with my picky teen. I didnt have a jalepeno for the avocado creama so I used some red pepper flakes and I subbed lime juice for the vinegar, Thanks for a wonderful recipe!!
Hi Melissa! I’m so happy they were a hit! (And love your substitutions too.😊) I hope you’re having a great day!
My daughter and I, who are self proclaimed, foodies, made these tacos last night. She has severe celiac disease and is taking it upon herself to learn how to cook so that she can always eat what she wants when she wants. We absolutely love them. The hot crunchy taco dipped in the cool refreshing avocado jalapeño sauce was fantastic. Thank you so much for this recipe and we’re looking forward to trying the dozen or so recipes. We bookmarked from your site.
OMG Jason – you have no idea how happy this makes me!🥰 First I love that your daughter is learning how to cook, that’s awesome! And the fact that you both loved these tacos!😊 Definitely let me know if you try anything else OR if you have any questions.
I think the Greek chicken kabobs are next or the crispy chicken carnitas tacos. We will definitely let you know. Thanks again!
Ooo those both sound good!😉 Such a tough choice! Yes, definitely let me know how they turn out!
Can I use the fresh corn tortillas located in the refrigerated area at the grocery store?
Hi Judy, I believe those should work too!
You are right! These tasted just like a Mexican Restaurant! The best tacos I ever made! Lots of slicing and dicing, but it was well worth it! I also used lime juice in stead of vinegar, fantastic! Excellent recipe!
Hi Karen! You’re so sweet!🥰 I’m so happy you enjoyed them! (And great idea using lime juice for the vinegar!)
can i make the avocado salsa a day in advance?
Hi Cheryl, yes absolutely! 🙂 Just keep it stored in the refrigerator.
Wow! I am a San Diego native and Mexican food is everything to my family! I made this recipe for a friend who lives in Germany that wanted one last Mexican food feast before heading home. This did not disappoint and she loved it. The avocado salsa was SO easy and was so good !! Do not skip that. My son and I just polished off leftovers which we heated in the air fryer. Delish! This will be in my rotation now and I love this method for crispy tacos without frying. Thank you for a great recipe which I found on Instagram. I will be checking out the rest of your site for more gems.
Omg Kristi, I definitely teared up a little while reading this. You have no idea how happy this makes me! (Btw this method works so well for all types of fillings.😉) Let me know if you try anything else. I’m happy these tacos were a hit!
Hi! I honestly almost never comment on recipes but thought you’d like to know I tried this last night (after seeing @cleaneatfeed post on IG) and it was SO easy and SOO good. Definitely going in my regular recipe rotation. That sauce is a 10. Thx for the inspo!! Browsing through some of your other recipes as we speak 🙂
Yayyy, you have no idea how happy that makes me Carly! I’m so glad you enjoyed them! Not gonna lie, I could practically drink that salsa – it’s so good!😉
Made these last night and we loved them! I used boneless skinless chicken breasts (my husband won’t eat thighs) and the chicken was delicious. Cooked until meat thermometer read 165 degrees (about 22 minutes at 400). I used lime juice in place of the vinegar in the salsa and also added some orange juice (per a similar recipe for guac that I often make). The crispy tacos with the cold salsa is a delicious combo. Thank you for the recipe. Excited to try your other recipes as well.
This makes me so happy Lisa, I’m so glad they were a hit! By the way, I love the additions you made. They sound delicious! 🙂
Best tacos I have ever made or had. The salsa was also outstanding.
I’m so happy you enjoyed them Carol! Thank you so much for sharing. 🙂
They have become a classic at home. Deliciosos. Thanks!!
Oh yayy! You have no idea how happy that makes me! 🙂 I’m so glad you love them!
These absolutely amazing, yum, yum! Tried making with chicken breast and definitely better with the thigh meat
Hi Lori, I’m so happy they were a hit! 🙂
My family loved this recipe. Followed directions exactly. A little lime squeezed on the taco is delicious as well! A five star recipe for sure and will definitely make again!
These were easy to make and so, so good. I added Hatch Chili Seasoning to amp up the flavor. Definitely will make again.
My faith has been restored in recipes that I find on Pinterest/online. Not only was this easy to make, it was delicious. That avocado 🥑 sauce had me drooling. Thank you for sharing!
We eat a ton of Mexican food and these were the best tacos we’ve ever had! I am going to use the chicken recipe as a chicken filling option on a taco bar for 20. I also plan to serve the avocado salsa as a topping. If I triple the salsa recipe should I triple the vinegar?
These were soooo good!!! They take a while to make but worth it! If you prep the filling and make the sauce ahead they can be a quick weeknight dinner. I replaced the vinegar in the sauce with juice of a lime but still felt it needed a little something else. Maybe more cilantro. I’ll play with that more but overall it was really good. Will definitely make again!
Thank you for sharing! This was quickly added into my rotation of recipes. It comes together quickly and easily and tastes DELICIOUS. I’ve now used this chicken for rice bowls and in salads, it’s always a hit.
(I use breasts because I’m not a fan of thighs.)
I made these last night and my husband and I enjoyed these very much .
I know he likes what I cook when he’s chewing and just shakes his head yes , lol .
This was delicious and perfectly Crunchy! I made mine with tofu and my bf used chicken, they both came out great!
What a simple, delicious and authentic tasting dish! This will forever be in our meal prep rotation and my next new recipe to try I will pull from your collection. Forgot a jalepeño so subbed some green pepper in the avocado dip. That stuff can go on litterally everything Mexican inspired. Thanks for sharing this weas a hit with the entire household. Wouldn’t change a thing!! (Other than double or triple the recipe cause you are sure to want more!)
These were fabulous!! So delicious, my husband couldn’t stop praising them as he ate. Kids loved them too. That avo salsa was amazing. This one is going in my recipe folder!
Wow! These tacos and avocado salsa are amazing! The seasoning on the chicken is delicious. My husband loved it, too. Definitely a keeper!
Haven’t made these yet but definitely plan to soon! I think they’d make great appetizers if we use the little 5” corn tortillas. But I have a question, they look mouthwatering in your picture, but it almost looks like there’s some salt flakes on the outside of the tortillas after baking. Do you sprinkle them with salt before serving? Or is that just tiny air bubbles on the tortilla shell that looked like flaked sea salt?
Absolutely loved this. Don’t normally like corn tortillas but have to use these. DELICIOUS! Will definitely make again.
We’re SanAntonians now living in TN -🥲- and can’t tell you how much we miss our fabulous Mexican food!! THIS recipe is just The Bomb!!! Soooo delicious and really fun to make! That lil fold over trick …👍! Thanks for a great recipe
I can’t wait to make them again, they were phenomenal!!! We like spicy so for the salsa I used a whole jalapeño with the seeds and ribs. Huge hit in my house!!
Oh yayy – so happy they were a hit Heather! 🙂 Love the extra heat in the salsa too!
This is something my family loves, I make it a bit more spicy by leaving the seeds in (Texan) and I use Bolner chicken fajita seasoning and chipotle chile powder. Very good 🙂
i fixed these last night – my husband is still raving about them this morning. they were sooo good! I will be making these on a regular basis
Love these tacos. These tacos are apart of our regular weeknight recipes.
Do I have to blister.the poblanos and peel them first or is just roasting them with everything else ok.
Hi Danielle! Nope, no need to blister the poblanos. 🙂
This is a fantastic recipe! I love the salsa doesn’t have any dairy in it! So delicious! I often have extra cilantro and avocados – would I be able to make this salsa and freeze it for later ? Thoughts on that?
Hi Melissa! Great question, I imagine it should be fine. (We freeze leftover guacamole all the time.) The consistency might be a little watery after it thaws but it should still be flavorful. Let me know if you try it! 🙂
These are sooo good! They have become part of our regular menu. When I have people coming for dinner, this is what I make! I never ever rate recipes, but I had to for this one! Now I’m checking out some of your other recipes! Thanks for sharing!
Side note: in the salsa/sauce I have subbed 1/2 of a poblano instead of jalapeño just because poblanos usually come in a bag of a few at my local grocery store, so I don’t want them to go to waste. They taste amazing both ways!
Ok you definitely just made my day! 🙂 Love the idea of using poblanos in the sauce too – genius!!
Your recipe was delicious! Thank you. The only change I made was substituting jarred diced jalapeno instead of fresh because the fresh is a bit too strong for me. The flavors blended so well and none overpowered the other. My husband loved it.
Hi Barbie! I’m glad it was a hit – thank you so much for sharing! 🙂
Some of my family do not like corn tortillas. Would flour tortillas work out would they burn in the oven?
Hi Liz! From my experience, flour tortillas tend to burn more than corn tortillas. But if you’re up for trying it with flour tortillas, I’d suggest checking them every 5 minutes or so to make sure they’re not burning. I hope this helps!
I’ve made this 3 times now for my family and they love it! The only change I made is I skip the pre bake of the tortilla’s and I use a couple of canned chipotle peppers instead of the poblanos. I find it gives the chicken extra flavour. My daughter in law has already requested it for her birthday in August.
These were such a nice change from traditional tacos! Hubby loved them and he doesn’t like poblanos. These will be enjoyed on a regular basis, from now on.
Hi Caitlin!
Making this tonight for a Football Game. I’m a forever calorie counter, so nutritional information is the only thing missing for me! Thank you for your incredible recipes!
Hi Pam! Unfortunately I don’t have nurtitional info for my recipes yet – I’m currently working on it though! I’m so sorry.
Absolutely fantastic tacos!!! The chicken is PERFECT — the flavors are amazing! The avocado sauce is incredible with these tacos. We have made these multiple times — and every time, we’re surprised with delight when we take that first bite! Thank you!
Absolutely delicious!! Best tacos I’ve ever made! Tasted restaurant quality! Made 8 tacos and still have some chicken left over for more tacos!
I love trying new recipes and the combination of flavours and the way they are cooked sounded very interesting. I made them last night and my husband couldn’t stop raving about them and we are foodies! Definitely a keeper. I can’t wait to make these for friends and family.
Yayyy that makes me so happy Leslie! So glad you enjoyed them! 🙂
Very good tacos. I lived in central mexico for many years and ate a lot of tacos! These are really good and easy. I made them in the airfryer.
Love these tacos. I substituted Anaheim ch8li
really, really yummy. we LOVE poblano peppers so this was a winner for us. The only reason i gave 4 stars instead of 5 is that the tortillas didn’t get crispy on the side that was touching the pan. i think i am going to try air frying them next time. i have an air fryer/oven that can fit 4-6 tacos in one batch. (perfect for the two of us) Also, we left the avocado a little chunky and omitted the water. it made a great guacamole. i will definitely be doing these again.
Hi Kathleen! I’m so happy you enjoyed the recipe. 🙂 Trying them in the air fryer sounds like a great idea – crispy on all sides then! Love the variation you made with the salsa too. 🙂
These are great! I’m not a huge chicken fan but I love these! Making them for the third time tonight!!!! Thanks for recipe!
OMG yayyyy! Thanks so much for sharing Becky! 🙂
These were SO good, definitely will be remaking this again and again. And the avocado jalapeno salsa??? I could drink it if it wouldn’t be frowned upon. Incredible!
Truly one of our favorite recipes!! So easy and flavorful.
Making again tonight.
Thank you!!!
I love hearing that! Thanks so much for sharing Jennifer – so happy they’re a hit! 🙂
After acquiring a bushel of pablanos from a local farm Google lead me to this recipe. My boyfriend, who is very discerning when it comes to food, has declared this his second favorite thing I’ve ever made (which is high, high praise) This will be going into the regular rotation. I’m very excited to check out more of your recipes.
Hi Alice! Wow – what an honor! I’m so happy you both enjoyed them! 🙂 Thank you so much for sharing – definitely let me know if you try any other recipes.