These Crispy Poblano Chicken Tacos are a tasty treat! Crunchy tortillas filled with juicy chicken and a hint of poblano peppers bring a fun kick to your meal.
The avocado-jalapeño salsa is the perfect creamy addition that cools things down while keeping the flavor strong. I love piling on the salsa—who wouldn’t want extra deliciousness?
Making these tacos is so simple, and they always impress. I enjoy serving them with a side of beans, and honestly, I could eat these every week! Yum!
Key Ingredients & Substitutions
Chicken Thighs: I love using boneless, skinless chicken thighs for their juicy texture and rich flavor. If you’re looking for a lighter option, you can use chicken breasts, but remember they might dry out faster, so cook them carefully.
Poblano Peppers: Roasted poblanos add a smoky flavor. If you can’t find them, try bell peppers or Anaheim peppers. They won’t have the same heat, but they still taste great when roasted.
Spices: Cumin, chili powder, garlic powder, and onion powder are key for flavor. If you want to spice it up, add some cayenne pepper. For a milder taste, reduce the chili powder or use smoked paprika.
Corn Tortillas: Small corn tortillas are fantastic for tacos. If you prefer, you can substitute with flour tortillas, though they won’t have the same texture. Gluten-free options like corn or almond flour tortillas also work well.
Avocados: Ripe avocados are essential for the salsa. If you can’t find ripe ones, you can substitute with store-bought guacamole for convenience, but fresh is always better!
How Do I Get the Chicken Crispy?
Getting that perfect crispy chicken is a fun part of making tacos! Here’s how to achieve that golden texture:
- First, let the chicken marinate, allowing the flavors to soak in. If possible, marinate overnight for a tastier result.
- Preheat your grill or skillet to medium-high to get a good sear. This is where the magic happens!
- Cook the chicken for about 6-7 minutes on each side. Don’t overcrowd the pan; this helps them get crispy rather than steam.
- After cooking, let the chicken rest for a few minutes before slicing to keep the juices locked in.
By following these steps, you’ll have perfectly crispy and flavorful chicken for your tacos every time!
How to Make Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa
Ingredients You’ll Need:
For the Tacos:
- 1 pound boneless, skinless chicken thighs
- 2 poblano peppers, roasted and peeled
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 8 small corn tortillas
- Fresh cilantro, for garnish
- 1/2 cup diced white onion, for garnish
- Lime wedges, for serving
For the Avocado-Jalapeño Salsa:
- 2 ripe avocados
- 1 jalapeño, seeds removed and finely chopped
- 1 lime, juiced
- Salt, to taste
- Fresh cilantro, chopped (optional)
How Much Time Will You Need?
This recipe will take about 1 hour from start to finish, including 30 minutes for marinating the chicken and a little time for cooking and prepping the ingredients. It’s quick, delicious, and makes for a great meal!
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by placing the boneless chicken thighs in a medium bowl. Add the olive oil, cumin, chili powder, garlic powder, onion powder, and season with salt and pepper. Mix everything together until the chicken is well-coated. Cover the bowl with plastic wrap and let it marinate in the fridge for at least 30 minutes. If you have more time, leaving it overnight is even better!
2. Cook the Chicken:
While the chicken is marinating, heat a grill or a skillet over medium-high heat. When hot, add the marinated chicken thighs. Cook them for about 6-7 minutes on each side until they are well-cooked and crispy on the outside. Once cooked, take them off the heat and let them rest for a few minutes. After resting, slice them into bite-sized pieces for your tacos.
3. Prepare the Poblano Peppers:
While the chicken is cooking, roast the poblano peppers. You can do this by placing them over an open flame on your stovetop or under the broiler in your oven until the skins are charred and blistered. Once roasted, put the peppers in a plastic bag for about 10 minutes. This helps to steam them, making it easier to peel off the skins. After steaming, remove the skins, deseed the peppers, and slice them into strips.
4. Make the Avocado-Jalapeño Salsa:
In a mixing bowl, mash the ripe avocados until creamy. Then, add in the finely chopped jalapeño, lime juice, and a pinch of salt. If you love cilantro, add some chopped cilantro as well. Mix everything together until well combined. This tangy salsa is a perfect match for your tacos!
5. Warm the Tortillas:
To warm the corn tortillas, heat a dry skillet over medium heat. Place each tortilla in the skillet for about 30 seconds on each side until they are warm and pliable. This step makes them easier to fold and fill.
6. Assemble the Tacos:
Now it’s time to put everything together! Take a warm tortilla and add a few pieces of the crispy chicken and some slices of roasted poblano. Top it all off with a generous spoonful of the avocado-jalapeño salsa, some diced white onion, and fresh cilantro for extra flavor.
7. Serve:
Once assembled, serve your tacos with lime wedges on the side. Squeeze some fresh lime juice over the tacos for an extra burst of flavor. Enjoy your delicious crispy poblano chicken tacos!
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! Chicken breasts can be used in place of thighs. Just remember that cooking times may be slightly shorter since breasts cook faster. Aim for about 5-6 minutes per side, checking for an internal temperature of 165°F.
How Can I Make This Recipe Spicier?
If you like things hot, consider leaving some seeds in the jalapeño or adding a dash of cayenne pepper to the chicken marinade. You can also serve the tacos with a hot sauce of your choice for an extra kick!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. It’s best to keep the chicken, salsa, and tortillas separate to maintain the texture. When ready to eat, reheat the chicken in a skillet and warm the tortillas again for best results.
Can I Use Store-Bought Salsa?
Yes, store-bought salsa is a great time-saver! Just make sure to choose a salsa that suits your taste preferences. If you’d still like that fresh avocado flavor, you can simply add diced avocado to the store-bought salsa before serving!
