Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa

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!

4 crispy poblano chicken tacos sitting on a large baking sheet topped with avocado-jalapeño salsa and shredded lettuce surrounded by fresh lime wedges

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 used to make poblano chicken tacos with avocado jalapeño salsa

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.

A food processor filled with creamy avocado-jalapeño salsa
A large baking dish filled with shredded poblano chicken used as a filling for tacos
A large baking sheet filled with 3 tacos showing the 3 stages of making crispy chicken tacos

How To Make Crispy Chicken Tacos

1. Make the salsa. Add the avocadochopped 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 are 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!

A close up photo of a crispy poblano chicken taco topped with avocado-jalapeño salsa and shredded lettuce

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.
A cheesy crunchy baked chicken taco sitting on a large baking pan next to a spoonful of avocado-jalapeño salsa and fresh lime wedges

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!]

4 crispy poblano chicken tacos sitting on a large baking sheet topped with avocado-jalapeño salsa and shredded lettuce surrounded by fresh lime wedges
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5 from 9 votes

Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa

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!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican, Tacos
Keyword: avocado-jalapeño salsa, chicken tacos, crispy chicken tacos, crispy tacos, poblano peppers, taco recipes
Servings: 6 servings
Author: Caitlin

Ingredients

For the chicken tacos:

  • lbs. boneless skinless chicken thighs
  • 2 Tbsp olive oil
  • 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!

Notes

*Leave the seeds in the jalapeño if you want your salsa extra spicy!

More taco recipes you might like:

24 Comments

  1. 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!!

  2. 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.

  3. Can I use the fresh corn tortillas located in the refrigerated area at the grocery store?

  4. Karen Chaney

    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!

  5. can i make the avocado salsa a day in advance?

  6. 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!

  7. 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!😉

  8. 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.

  9. Best tacos I have ever made or had. The salsa was also outstanding.

  10. They have become a classic at home. Deliciosos. Thanks!!

  11. These absolutely amazing, yum, yum! Tried making with chicken breast and definitely better with the thigh meat

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