If you’re craving a vibrant, flavorful taco experience that balances crispy textures with fresh, zesty bites, then you’re going to adore the Crispy Poblano Chicken Tacos with Avocado-Jalapeno Salsa Recipe. This dish brings smoky roasted poblano peppers and perfectly seasoned chicken to soft corn tortillas, crowned with a creamy, spicy avocado-jalapeño salsa that’s bursting with brightness. It’s a fiesta of colors, flavors, and textures that will have you coming back for seconds and sharing with everyone you know.
Ingredients You’ll Need
Gathering simple but essential ingredients is the first step to making magic happen in your kitchen. Each element in this recipe plays a crucial role: the poblano peppers add smoky depth and a slight kick, the chicken brings hearty protein with warming spices, and the avocado-jalapeño salsa injects creamy heat and zest. The rest of the ingredients round things out by adding freshness, texture, and balance.
- 2 large poblano peppers: They offer a robust smoky flavor perfect for roasting and add beautiful green color.
- 1 tablespoon olive oil: Necessary for perfectly cooking the chicken and locking in moisture.
- 4 boneless, skinless chicken breasts: The main protein, tender and ideal for slicing into taco fillings.
- 1 teaspoon chili powder: Adds a warm, slightly smoky spice to the chicken seasoning.
- 1 teaspoon ground cumin: Brings earthiness and a subtle nuttiness to the meat.
- 1 teaspoon garlic powder: Intensifies the savory profile without overpowering other spices.
- 1 teaspoon onion powder: Contributes a sweet, aromatic base flavor.
- 1/2 teaspoon smoked paprika: Enhances smokiness and adds vibrant red color.
- 1/2 teaspoon salt: Essential for seasoning all the components perfectly.
- 1/4 teaspoon black pepper: A little kick to balance the flavors and enhance the chicken’s taste.
- 8 small corn tortillas: The soft, authentic taco holders that complement the filling beautifully.
- 1/2 cup shredded lettuce: Adds crispness and a touch of refreshing green.
- 1/2 cup crumbled queso fresco: Salty and crumbly cheese that melts slightly for richness.
- 1/4 cup fresh cilantro leaves: Adds a fresh, herbaceous note that brightens the dish.
- 1 avocado: The creamy base for the salsa, providing smooth texture.
- 1 jalapeño pepper: Delivers a spicy pop—remove seeds if you want it milder.
- 1/4 cup red onion, diced: Sharpness and crunch to balance creamy avocado.
- 1 tablespoon lime juice: Adds tangy acidity to lift the salsa flavors.
- 1/4 teaspoon salt: Enhances all the salsa’s ingredients.
- 1/4 teaspoon black pepper: Just enough to keep the salsa balanced and punchy.
How to Make Crispy Poblano Chicken Tacos with Avocado-Jalapeno Salsa Recipe
Step 1: Roast the Poblano Peppers
Start by preheating your oven to 400°F (200°C). Place the poblano peppers directly on the oven rack for 20-25 minutes, turning them now and then, until their skin is beautifully charred and blistered. This roasting step unlocks a smoky sweetness that’s absolutely fundamental to the tacos’ flavor profile.
Step 2: Steam and Peel the Peppers
Once roasted, transfer the poblanos into a bowl and cover it with a kitchen towel or plastic wrap. Let them steam for about 10 minutes; this gentle steaming loosens the charred skin, making it easy to peel off. Then, carefully remove the skin, stems, and seeds before slicing the peppers into strips or bite-sized pieces.
Step 3: Season and Cook the Chicken
While the peppers steam, heat olive oil in a skillet over medium heat. Season the chicken breasts generously with chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook the chicken for 6-7 minutes on each side until it’s cooked through and juicy, reaching 165°F (75°C) internally. Let it rest for a few minutes to seal in the juices before slicing it into thin strips.
Step 4: Prepare the Avocado-Jalapeño Salsa
Cut the avocado in half, discard the pit, and scoop the flesh into a bowl. Dice the jalapeño, removing seeds if desired, and add it to the avocado. Toss in finely chopped red onion, lime juice, salt, and black pepper. Mash everything together with a fork until you get the salsa texture you prefer—chunky or silky smooth, it’s up to you!
Step 5: Warm the Tortillas
To bring everything together, warm your corn tortillas either in a dry skillet for about 30 seconds per side or wrapped in a damp paper towel in the microwave for 20-30 seconds. Warm tortillas are pliable and perfect for holding all those delicious fillings without cracking.
Step 6: Assemble Your Crispy Poblano Chicken Tacos with Avocado-Jalapeno Salsa Recipe
Lay out a warm tortilla and layer it with sliced chicken, roasted poblano strips, shredded lettuce, and crumbled queso fresco. Top generously with the avocado-jalapeño salsa and sprinkle fresh cilantro leaves for that herbaceous burst. Serve immediately to enjoy every fresh, crispy, and creamy bite.
How to Serve Crispy Poblano Chicken Tacos with Avocado-Jalapeno Salsa Recipe
Garnishes
Enhancing your tacos with thoughtful garnishes takes the flavor over the top. Add lime wedges on the side so everyone can add a squeeze of bright citrus. Dollops of sour cream or a drizzle of Mexican crema create a luxurious richness, and if you love extra heat, thin slices of fresh jalapeño make a fiery kick.
Side Dishes
This taco feast pairs brilliantly with simple, fresh sides. Choose a crisp Mexican street corn salad to echo those smoky flavors or serve with a light black bean and corn salad for added texture and protein. For a quick option, tortilla chips and your favorite salsa or guacamole never disappoint.
Creative Ways to Present
To turn your Crispy Poblano Chicken Tacos with Avocado-Jalapeno Salsa Recipe into a stunning centerpiece, serve them on a colorful platter garnished with lime wedges and cilantro sprigs. You can also opt for small taco holders to keep everything neatly in place, perfect for a casual dinner party or taco night with friends.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover taco filling or salsa, store them separately in airtight containers in the fridge for up to 3 days. Keep the tortillas wrapped in a clean kitchen towel at room temperature or in a sealed plastic bag to maintain their softness.
Freezing
While the avocado-jalapeño salsa is best fresh, you can freeze the cooked chicken and roasted poblano strips in a freezer-safe container for up to 2 months. When ready, thaw overnight in the fridge for best texture and flavor.
Reheating
Gently reheat your chicken and peppers in a skillet over low to medium heat to keep them juicy. Avoid microwaving tortillas directly as they can become tough; instead, warm them on a pan or steam briefly to maintain softness.
FAQs
Can I make this recipe vegetarian?
Absolutely! Swap the chicken for grilled portobello mushrooms or roasted cauliflower for a delicious vegetarian take on Crispy Poblano Chicken Tacos with Avocado-Jalapeno Salsa Recipe.
How spicy is the avocado-jalapeño salsa?
The salsa has a moderate heat from the jalapeño, but you can control this by removing the seeds or using less jalapeño to suit your spice preference.
Can I use flour tortillas instead of corn?
Yes, flour tortillas work well if you prefer a softer, thicker wrap, but corn tortillas add the classic texture and flavor that perfectly complement the smoky poblanos.
Is it necessary to peel the roasted poblanos?
Peeling is recommended because the charred skin can be tough and bitter. Steaming helps remove it easily and improves the texture of the peppers in your tacos.
What can I do if I don’t have queso fresco?
You can substitute with crumbled feta cheese or cotija for a similar salty, crumbly texture that complements the tacos beautifully.
Final Thoughts
This Crispy Poblano Chicken Tacos with Avocado-Jalapeno Salsa Recipe is one of those dishes that feels like a warm hug on a plate—smoky, spicy, creamy, and fresh all at once. Whether you’re cooking for a weeknight dinner or hosting friends, these tacos deliver incredible flavor with approachable ingredients. Give it a try and watch your taco nights transform forever!
Print
Crispy Poblano Chicken Tacos with Avocado-Jalapeno Salsa Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 25m
- Total Time: 0h 45m
- Yield: 8 tacos
- Category: Main Course
- Method: Roasting and Frying
- Cuisine: Mexican
Description
These Crispy Poblano Chicken Tacos with Avocado-Jalapeno Salsa combine smoky roasted poblano peppers and perfectly seasoned, pan-seared chicken breasts for a flavorful and satisfying meal. Topped with fresh shredded lettuce, crumbled queso fresco, and a zesty homemade avocado-jalapeño salsa, these tacos are a delightful mix of textures and bold flavors, perfect for a casual dinner or game day feast.
Ingredients
Roasted Poblano Peppers
- 2 large poblano peppers
- 1 tablespoon olive oil
Chicken
- 4 boneless, skinless chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Assembly
- 8 small corn tortillas
- 1/2 cup shredded lettuce
- 1/2 cup crumbled queso fresco
- 1/4 cup fresh cilantro leaves
Avocado-Jalapeño Salsa
- 1 avocado
- 1 jalapeño pepper
- 1/4 cup red onion, diced
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Roast Poblanos: Preheat the oven to 400°F (200°C). Place the poblano peppers directly on the oven rack and roast for 20-25 minutes, turning occasionally, until the skins are charred and blistered.
- Steam and Peel Poblanos: Remove the roasted peppers, place them in a bowl, and cover with a kitchen towel or plastic wrap to steam for 10 minutes. This loosens the skins. Peel off the charred skin, remove stems and seeds, then slice the peppers into strips or small pieces.
- Season and Cook Chicken: While the peppers steam, heat olive oil in a skillet over medium heat. Season chicken breasts with chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook chicken for 6-7 minutes per side, or until internal temperature reaches 165°F (75°C).
- Rest and Slice Chicken: Remove chicken from skillet and let rest for 5 minutes to retain juices. Slice into thin strips.
- Prepare Salsa: In a bowl, scoop avocado flesh. Finely dice jalapeño (remove seeds for less heat) and add to avocado. Add diced red onion, lime juice, salt, and black pepper. Mash until desired consistency (chunky or smooth).
- Warm Tortillas: Heat corn tortillas in a dry skillet over medium heat for 30 seconds per side or microwave wrapped in a damp paper towel for 20-30 seconds until warm and pliable.
- Assemble Tacos: Place warm tortillas on plates. Layer sliced chicken, roasted poblano strips, shredded lettuce, and crumbled queso fresco.
- Add Salsa and Garnish: Spoon generous amounts of avocado-jalapeño salsa over the toppings. Sprinkle fresh cilantro leaves on top.
- Serve: Serve tacos immediately while warm and enjoy the crispy, smoky, and vibrant flavors.
Notes
- For less spicy salsa, remove jalapeño seeds before dicing.
- You can substitute corn tortillas with flour tortillas if preferred.
- Leftover chicken and roasted poblanos can be stored in an airtight container for up to 3 days in the refrigerator.
- To make this recipe gluten free, ensure your tortillas are certified gluten free.
- Adding a squeeze of extra lime juice before serving can brighten the flavors even more.
