The best crispy poblano chicken tacos—corn tortillas filled with melty cheese and a smoky shredded chicken and poblano mix, then baked until golden. Crispy on the outside and tender inside, they’re perfect with a creamy avocado-jalapeño salsa for a simple, flavorful meal.
Crispy tacos are a favorite here. These poblano chicken tacos feature shredded chicken tossed with smoky poblano peppers, onion, garlic and fresh cilantro, layered with plenty of melty cheese inside corn tortillas. They bake until crisp and golden and are finished with a bright, creamy avocado-jalapeño salsa that complements the smoky filling.
The filling has a lovely smoky depth from the poblanos while the avocado-jalapeño salsa adds a cool, zesty contrast. These tacos are easy to scale up for a crowd, make great weeknight dinners, and are baked—not fried—so they get crisp without excess oil.
Ingredients You’ll Need
Chicken thighs: Boneless, skinless chicken thighs are recommended — they’re more flavorful and shred easily.
Poblano peppers: Use 1–2 poblano peppers depending on size. Poblanos are mild and bring a smoky flavor.
Onion: A small white onion, thinly sliced, works best here.
Garlic: Two cloves, minced, for the filling.
Cilantro: Use chopped leaves and tender stems for both the chicken and the salsa for the best flavor.
Corn tortillas: King-size corn tortillas hold more filling and crisp up nicely when baked.
Shredded cheese: Monterey Jack is ideal—mild and melty. Grate from a block for best results.
Olive oil: About 2 tablespoons to coat the chicken and vegetables before baking.
Avocado: One large avocado forms the base of the avocado-jalapeño salsa.
Jalapeño: Deseed if you prefer milder salsa; leave seeds for more heat.
Water: A little water helps thin and smooth the salsa without diluting flavor.
White vinegar: One tablespoon adds brightness and balance to the salsa.
Spices: Chili powder, cumin, smoked paprika, salt and black pepper season the chicken mixture.
How To Make Crispy Chicken Tacos
1. Make the salsa. In a food processor combine the avocado, jalapeño, water, cilantro, white vinegar and salt. Blend until smooth, then refrigerate until ready to serve.
2. Cook the chicken. Preheat the oven to 400°F (200°C). Spray a baking dish with cooking spray. In a large bowl toss the chicken thighs with olive oil, chili powder, cumin, smoked paprika, salt, black pepper, minced garlic, chopped cilantro, diced poblano peppers and sliced onion until well coated. Spread in the prepared dish and bake 20–22 minutes, until the chicken reaches 165°F (74°C) and the vegetables are tender. Shred the chicken with two forks and mix with the roasted vegetables in the dish.
3. Assemble the tacos. Increase the oven temperature to 425°F (220°C). Line a large baking sheet with parchment paper. Lay out the corn tortillas and spray one side with cooking spray, flip and bake 2–3 minutes—just until soft and pliable. Remove from the oven and on one half of each tortilla layer cheese, the shredded chicken mixture, and a little more cheese. Fold the tortillas over the filling and press gently to help them hold together.
4. Bake. Return the filled tacos to the oven and bake 15–17 minutes, until the cheese is melted and the tortillas are crispy and golden.
5. Serve. Serve immediately topped with shredded lettuce, lime wedges and generous spoonfuls of the avocado-jalapeño salsa.
These tacos are ideal for an easy weeknight dinner. Make the chicken and salsa ahead of time to streamline assembly—then bake and serve whenever you’re ready.
Tips
- Avoid overstuffing—too much filling can cause tortillas to unfold while baking.
- Work quickly while tortillas are warm so they stay soft and pliable. If they harden, rewarm them for 1–2 minutes.
- Make components ahead: The shredded chicken and salsa keep well for 1–2 days in the refrigerator, making assembly fast and easy.
Why you’ll love this chicken taco recipe!
- Quick and easy: With a bit of prep, dinner comes together in under an hour.
- Baked, not fried: Baking yields crisp tortillas without a greasy finish.
- Feeds a crowd: These tacos bake together, making it simple to prepare a large batch.
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. Combine the avocado, jalapeño, water, cilantro, vinegar and salt in a food processor and blend until smooth. Refrigerate until ready to serve.
- Cook the chicken. Preheat oven to 400°F. Toss chicken, oil, spices, garlic, cilantro, diced poblanos and sliced onion in a bowl. Spread in a baking dish and bake 20–22 minutes until chicken reaches 165°F and vegetables are tender. Shred the chicken and mix with the vegetables.
- Assemble the tacos. Preheat oven to 425°F. Place tortillas on a parchment-lined baking sheet, spray lightly with cooking spray and bake 2–3 minutes to soften. On one half of each tortilla layer cheese, the shredded chicken mixture and more cheese. Fold and press gently to seal.
- Bake. Bake filled tacos 15–17 minutes until cheese melts and tortillas are crispy.
- Serve. Serve immediately with avocado-jalapeño salsa, shredded lettuce and lime wedges.
Notes
More taco recipes you might like:
- Crispy Carnitas Chicken Tacos with Avocado Cilantro Lime Sauce
- Crispy Shrimp & Poblano Tacos
- Ground Pork Al Pastor Tacos with Pineapple Salsa
- Chipotle Lime Shrimp Tacos with Chipotle Lime Crema