Description
These crispy poblano chicken tacos are a delicious blend of smoky, spicy, and creamy flavors. Juicy, seasoned chicken thighs sautéed with poblano peppers are wrapped in crunchy fried corn tortillas, then topped with a smooth avocado-jalapeño salsa. Perfect for a quick weeknight dinner or a festive taco night, these tacos offer a satisfying combination of textures and bold Mexican-inspired flavors.
Ingredients
Scale
For the Chicken and Peppers
- 2 tablespoons olive oil, divided
- 1 pound boneless skinless chicken thighs, cut into small pieces
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 2 poblano peppers, seeded and thinly sliced
For the Tortillas and Assembly
- 8 small corn tortillas
- 1/2 cup shredded Monterey Jack cheese
For the Avocado-Jalapeño Salsa
- 1 ripe avocado
- 1 small jalapeño, seeded for less heat
- 1/4 cup plain Greek yogurt or sour cream
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped cilantro
- 1 clove garlic, minced
- Pinch of salt
Instructions
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces along with ground cumin, smoked paprika, chili powder, salt, and pepper. Sauté the chicken for 6–8 minutes until it is browned and cooked through.
- Add Poblano Peppers: Add the sliced poblano peppers to the skillet with the chicken. Continue cooking for another 3–4 minutes until the peppers are softened but still retain a slight crunch.
- Prepare the Salsa: While the chicken and peppers cook, combine the avocado, seeded jalapeño, Greek yogurt, lime juice, chopped cilantro, minced garlic, and a pinch of salt in a blender or food processor. Blend until smooth and creamy, creating the avocado-jalapeño salsa.
- Fry the Tortillas: In a separate pan, heat the remaining 1 tablespoon of olive oil over medium heat. Lightly fry each corn tortilla for about 1 minute per side, or until crispy and golden. Remove and drain on paper towels if desired.
- Assemble the Tacos: Fill each crispy tortilla with the chicken and poblano pepper mixture. Sprinkle shredded Monterey Jack cheese on top, then generously drizzle with the prepared avocado-jalapeño salsa.
- Serve: Serve the tacos immediately, optionally with extra salsa and lime wedges on the side for added brightness and flavor.
Notes
- For extra crunch, after assembling, briefly bake or air fry the filled tacos until the cheese melts and tortillas become crispier.
- Greek yogurt can be substituted with sour cream or Mexican crema for a different creamy texture.
- Add fresh lettuce or pickled onions inside the tacos for additional texture and flavor complexity.
