Save
With just a few simple steps, these loaded poblano chicken tacos pack a punch of flavor. You get a mix of crunchy tortillas, juicy chicken, and lightly smoky poblanos for a texture combo that's hard to resist—they'll disappear fast!
Back when restaurants were off-limits, I whipped these up one night to satisfy my cravings at home. My family went nuts for them. Ever since, Friday nights always mean these tacos on the table—it's become our thing.
Tasty Ingredients
- Poblano peppers: Bring a gentle smoky kick that pairs so well with the chicken
- Monterey jack cheese: Turns gooey and holds everything inside
- Boneless skinless chicken thighs: Stay juicy and never dry out in the oven
- Jalapeño: Lets you add just the right zing to the salsa
- Corn tortillas: Give that classic crunch and taste, no deep-frying needed
- Avocado: Makes the salsa creamy and takes off some heat
- Fresh cilantro: Lifts up every bite with its punchy herb flavor
Simple Steps To Follow
- Whip Up the Salsa:
- Toss your avocado, jalapeño, water, cilantro, vinegar, and salt in a processor. Blend until it's silky smooth—no lumps left. Water thins it just enough for pouring but doesn’t wash out the taste. Pop this in the fridge until you’re ready so flavors mix well.
- Prep & Cook the Chicken:
- Coat the chicken thighs in some oil and your spices. Toss in poblanos, onions, cilantro, and garlic, mixing so everything's covered. Spread it out on your sheet pan—that keeps things cooking evenly and tasting their best. Bake till the chicken’s just cooked through, about 20 minutes, but ovens vary.
- Shred That Chicken:
- Grab two forks and pull the cooked chicken apart right in the baking dish. It should shred easily. Stir it all up with the roasted veggies, scooping up all those tasty juices for a perfect filling.
- Get Tortillas Ready:
- Warm your tortillas in the oven to make them flexible. A little cooking spray will help them crisp later. Don’t skip this if you want that awesome contrast between crunchy and soft.
- Put Together & Bake:
- On one side of each tortilla, sprinkle cheese, then scoop on your chicken mixture and a bit more cheese. Fold them over, press down a little, and into the oven they go—once baked, they turn golden and hold everything inside.
Save
The poblanos are hands-down my favorite. I only found out how awesome they are thanks to a store mix-up during a winter storm. Once I swapped them for bell peppers, I was hooked—the mellow heat and smoked flavor really changed the way I make chicken tacos now.
Prep In Advance
Make the chicken mixture up to two days early, stash it in a jar with a tight lid in the fridge. Letting it chill gives those spices even more time to work in. When you want tacos, just reheat in the pan or microwave, then keep going as usual.
For the avocado jalapeño salsa, browning can be tough to avoid ahead of time. What works for me: put the pit back, lay plastic wrap right on top of the salsa, and keep it airtight—you'll hold its green color almost a day. Hit it with another squeeze of lime juice to beat browning even more.
Awesome Sides
These tacos really pop next to light sides that don't overshadow them. Cilantro lime rice is my favorite for catching lingering salsa, and a black bean salad with lime and cumin is a go-to. Thirsty? Either go with a chilled margarita or a non-boozy cucumber lime agua fresca to cool things down.
No-Worry Fixes
If your tortillas start cracking when you fold 'em, they probably need more warming, or maybe they're too old. Always grab the freshest ones you can, and heat them till they’re soft and bendy.
Tacos not quite as crunchy as you want? Just take out the parchment paper for those last few minutes in the oven—the bottoms crisp up way better straight on the pan. Stick close by so they don’t burn though.
Save
Recipe FAQs
- → How can I make sure the tacos are crispy?
For a crispy texture, pop the filled tortillas in the oven at 425°F and bake until they're golden and the cheese inside melts, about 15 to 17 minutes.
- → What if I want the salsa less spicy?
To tone down the heat, scoop out the jalapeño seeds before blending the salsa. Want it hotter? Keep the seeds!
- → What tortillas should I use?
Corn tortillas work best since they crisp up well in the oven. But you can totally swap them for flour tortillas if that's your thing.
- → Can I swap chicken thighs with different cuts?
You can use boneless, skinless chicken breasts instead of thighs. Just be careful not to overcook them to keep the meat juicy.
- → What sides go well with these tacos?
Fresh extras like lettuce, lime slices, and more avocado salsa make great toppings. For sides, try Mexican rice or a fresh salad—you can't go wrong!
- → Is it okay to prepare the salsa ahead?
Sure! Make the avocado-jalapeño salsa in advance and store it in a sealed container in the fridge for up to two days.