These crispy poblano chicken tacos are a treat! Tender chicken is wrapped in crunchy tortillas, topped with a zesty avocado-jalapeño salsa that adds a fresh kick.
Who doesn’t love the crunch of a good taco? I could eat these every day! Pair them with some extra salsa on the side, and you’re in for a flavor adventure!
Making these tacos is a breeze. Just cook the chicken, toss together the salsa, and you’ve got a delicious meal ready in no time. Perfect for weeknight dinners! 🌮
Key Ingredients & Substitutions
Chicken Thighs: Using boneless, skinless chicken thighs gives you juicy, flavorful tacos. If you prefer white meat, chicken breasts can work too, but they’ll be less tender. Make sure to adjust the cooking time to avoid drying them out.
Poblano Peppers: Roasting poblano peppers adds a lovely smoky flavor. If they’re not available, try using Anaheim peppers or even bell peppers for a milder taste. Just remember to adjust roasting time based on the pepper’s thickness.
Avocados: Ripe avocados are key for a creamy salsa. If they’re hard, let them sit at room temperature for a few days. You can also substitute with guacamole if you’re short on time or want a different flavor profile.
Jalapeño: The heat can vary quite a bit with jalapeños. If you want less spice, use just half or try a poblano instead. For more heat, leave some seeds in!
Corn Tortillas: Corn tortillas are traditional for tacos, but if you’re gluten-free, look for corn or gluten-free flour options. You can also use lettuce wraps for a lighter version.
How Do I Get the Chicken Crispy?
Achieving that perfect crispy chicken is all about marinating and cooking properly. Here’s how to ensure your chicken gets that delightful crunch:
- Start by marinating the chicken for at least 30 minutes; this allows the spices to penetrate and flavor the meat.
- Use medium-high heat when cooking and avoid crowding the skillet. Give each piece enough space to sear properly.
- Don’t flip the chicken too soon! Wait until it’s golden brown on one side before flipping to the other.
- Let the chicken rest after cooking. This keeps it juicy and enhances the flavor.
These tips will help you achieve that irresistible crispy chicken every time!
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, roasted and diced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For the Avocado-Jalapeño Salsa:
- 2 ripe avocados, peeled and pitted
- 1 jalapeño pepper, seeded and chopped (adjust for heat)
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- Salt to taste
For Assembly:
- Corn tortillas (6-8)
- Diced white onion (for garnish)
- Lime wedges (for serving)
- Extra cilantro (for garnish)
How Much Time Will You Need?
This delicious recipe will take about 1 hour total. You’ll spend around 15 minutes prepping the ingredients and marinating the chicken, followed by about 30 minutes cooking everything up and making the salsa. The rest of the time is for warming tortillas and assembling the tacos. Perfect for a fun meal!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by mixing together the olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper in a large bowl. Add the chicken thighs to the bowl and make sure they’re well coated in the spice mixture. For the best flavor, let the chicken marinate for at least 30 minutes, or up to 2 hours if you have the time. This will help make the chicken tasty and juicy!
2. Cook the Chicken:
Heat a skillet over medium-high heat. Once hot, add your marinated chicken. Cook each side until it’s nice and browned and crispy, which should take about 6-8 minutes on each side. Make sure the internal temperature reaches 165°F (75°C) for it to be fully cooked. Once done, take the chicken off the heat and let it rest for a few minutes. Then, slice it thinly for the tacos.
3. Prepare the Salsa:
While your chicken is cooking, you can make the avocado-jalapeño salsa! In a bowl, mash the ripe avocados with a fork until they’re nice and creamy. Stir in the chopped jalapeño, red onion, cilantro, lime juice, and a pinch of salt. Mix everything together and taste. If you like, adjust the seasoning to your liking, then set it aside.
4. Warm the Tortillas:
Now it’s time to warm up the corn tortillas! Heat a dry skillet or a comal over medium heat. Place the tortillas on the skillet, warming each side for about 30 seconds, or until they’re pliable and have some nice toasty spots. This makes them easier to fold and hold all your delicious fillings!
5. Assemble the Tacos:
With everything ready, it’s time to put your tacos together! Start by taking a warm tortilla and adding a generous amount of crispy chicken in the middle. Top each taco with a big spoonful of your fresh avocado-jalapeño salsa. For an extra touch, sprinkle some diced white onion and more cilantro on top.
6. Serve:
Finally, serve your tasty tacos right away! Don’t forget to include lime wedges on the side for squeezing over the top. Enjoy the burst of flavors in every bite!
These Crispy Poblano Chicken Tacos are the perfect meal for any occasion, so dig in and enjoy!
Can I Substitute Chicken Thighs for Chicken Breasts?
Absolutely! While chicken thighs give a richer flavor and stay juicier, chicken breasts can be used if you prefer. Just ensure to adjust the cooking time – breasts may take a little less time to cook, so aim for about 5-7 minutes per side, checking for an internal temperature of 165°F (75°C).
What If I Can’t Find Poblano Peppers?
If you can’t find poblano peppers, you can substitute with anaheim peppers for a similar flavor, though they may be milder. For a bit of heat, consider using a mix of green bell peppers with a small amount of chopped jalapeño to mimic the flavor profile!
How Should I Store Leftover Salsa?
Leftover avocado-jalapeño salsa can be stored in an airtight container in the fridge for up to 2 days. To minimize browning, press a piece of plastic wrap directly onto the surface of the salsa before sealing the container. Give it a good stir before serving again!
Can I Make These Tacos Vegetarian?
Certainly! Substitute the chicken with black beans or grilled vegetables like zucchini and bell peppers. Season these ingredients with the same spices to maintain that flavorful kick. Cook until heated through or tender, and then assemble your tacos as usual!
