Poblano Chicken Tacos with Salsa (Printable Version)
Bold smoky chicken tacos with crispy shells and avocado jalapeño salsa. So cheesy and satisfying.
# Ingredients:
→ Chicken taco mix
01 -
1.5 pounds chicken thighs, no bones or skin
02 -
2 tablespoons of olive oil
03 -
1 1/2 teaspoons of chili powder
04 -
1 teaspoon ground cumin
05 -
1 teaspoon smoked paprika
06 -
1 teaspoon of salt
07 -
1/2 teaspoon freshly cracked black pepper
08 -
2 minced garlic cloves
09 -
2 tablespoons chopped cilantro (use leaves and stems)
10 -
2 diced poblano peppers with seeds removed
11 -
One small white onion, sliced thin
12 -
6-8 tortillas made from corn
13 -
2 cups Monterey Jack cheese, shredded
14 -
Lettuce, shredded for topping
15 -
Lime wedges to serve alongside
→ Avocado & jalapeño sauce
16 -
One big ripe avocado
17 -
1 medium jalapeño, chopped and deseeded
18 -
1/2 cup water
19 -
1/4 cup cilantro, chopped (leaves and stems included)
20 -
A tablespoon of white vinegar
21 -
1 teaspoon salt
# Steps:
01 -
In a food processor, throw in the avocado, jalapeño, water, cilantro, vinegar, and salt. Run the processor until everything becomes a smooth mix. Chill the sauce in the fridge till you're ready to eat.
02 -
Set your oven to 200°C (400°F) and lightly spray a baking pan. In a large mixing bowl, coat the chicken thighs with olive oil, chili powder, cumin, smoked paprika, garlic, cilantro, poblano, onion, salt, and pepper. Spread it all on the pan and bake it for about 20-22 minutes. The chicken should hit 74°C (165°F) internally and the veggies should soften. Once done, shred the chicken and mix it again with the roasted veggies.
03 -
Turn the oven up to 220°C (425°F). Spread parchment paper on a baking sheet, place the tortillas on it, spritz with cooking spray on one side, flip them over, and bake for a couple of minutes to make them pliable.
04 -
Take the warm tortillas. On half of each tortilla, sprinkle shredded cheese, add the chicken and veggie mixture, then throw in more cheese. Fold the tortillas gently and give them a pat to keep things together.
05 -
Pop the stuffed tortillas back in the oven for 15-17 minutes. Once the cheese is gooey and the tortillas are golden and crunchy, take them out.
06 -
Serve the tacos right away with a side of salsa, some shredded lettuce, and lime wedges for a fresh kick.
# Notes:
01 -
Want some heat in your salsa? Throw in the jalapeño seeds.