Crunchy Chicken Tacos with Poblano and Avocado Jalapeño Salsa
These Crunchy Chicken Tacos with Poblano and Avocado Jalapeño Salsa deliver a bold flavor explosion with every bite. Packed with juicy shredded chicken, smoky roasted poblanos, and a creamy, spicy avocado salsa, this taco recipe is perfect for Taco Tuesday, casual gatherings, or a quick weeknight dinner
Ingredients
- Chicken Filling:
- 2 • Boneless skinless chicken breasts • seasoned with salt pepper, cumin, and garlic powder
- 2 tbsp • Olive oil • for searing
- Poblano Peppers:
- 2 • Poblano peppers • roasted peeled, and sliced into strips
- Avocado Jalapeño Salsa:
- 2 • Ripe avocados • peeled and pitted
- 1 –2 • Jalapeños • adjust to spice preference
- 1 • Garlic clove
- 2 • Limes • juiced
- 2 tbsp • Olive oil
- 1/2 tsp • Salt
- 1/4 cup • Fresh cilantro leaves
- Taco Assembly:
- 8 –10 • Crunchy taco shells
- 1/4 cup • Cotija cheese • optional for garnish
- 1/4 cup • Chopped red onion • optional
- Sliced radishes • optional for garnish
- Extra jalapeño slices • optional for heat
Instructions
- Step 1 – Roast the Poblano Peppers:
- Preheat oven to 450°F. Roast poblano peppers on a baking sheet for 15–20 minutes, flipping once. Once blistered and blackened, place in a bowl and cover to steam. Peel skin, remove seeds, and slice into thin strips.
- Step 2 – Cook the Chicken:
- Season chicken with cumin, garlic powder, salt, and pepper. Heat olive oil in a skillet over medium heat. Sear the chicken for 3 minutes per side, then reduce heat and cook covered until done (12–15 minutes). Let rest and shred with forks.
- Step 3 – Make the Salsa:
- In a blender, combine avocado, jalapeños, lime juice, garlic, olive oil, cilantro, and salt. Blend until smooth and creamy. Taste and adjust seasoning.
- Step 4 – Warm the Taco Shells:
- Heat taco shells in a 350°F oven for 3–5 minutes until crispy and warm.
- Step 5 – Assemble the Tacos:
- Layer shredded chicken in each taco shell. Add roasted poblano strips and spoon over the avocado jalapeño salsa. Top with cotija cheese, onions, or radish slices if desired.
- Step 6 – Serve:
- Serve immediately while taco shells are crunchy and salsa is fresh.