Description
These crispy poblano chicken tacos are an easy sheet pan dinner packed with smoky shredded chicken, melty cheese, and topped with a creamy avocado-jalapeño salsa. Perfect for quick and healthy meals that don’t sacrifice flavor.
Ingredients
Scale
For the Chicken Tacos:
- 1½ lbs boneless skinless chicken thighs
- 2 tablespoons olive oil
- 1½ teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 garlic cloves, minced
- 2 tablespoons chopped cilantro (leaves and stems)
- 2 poblano peppers, deseeded and diced
- 1 small white onion, thinly sliced
- 6–8 corn tortillas
- 2 cups shredded Monterey Jack cheese
- Shredded lettuce, for serving (optional)
- Lime wedges, for serving (optional)
For the Avocado-Jalapeño Salsa:
- 1 large avocado
- 1 medium jalapeño, deseeded and chopped
- ½ cup water
- ¼ cup chopped cilantro (leaves and stems)
- 1 tablespoon white vinegar
- 1 teaspoon salt
Instructions
- Make the Salsa: Blend avocado, jalapeño, water, cilantro, white vinegar, and salt in a food processor until smooth and creamy. Chill in the refrigerator while preparing the tacos.
- Bake the Chicken: Preheat the oven to 400°F. In a large bowl, combine chicken thighs, olive oil, chili powder, cumin, smoked paprika, salt, pepper, garlic, cilantro, diced poblanos, and sliced onion. Toss to coat evenly. Transfer the mixture to a greased baking dish, spread it out, and bake for 20–22 minutes, or until the chicken is cooked through and the vegetables are tender. The chicken is done when it reaches 165°F internally.
- Shred and Mix: Remove the chicken from the oven and use two forks to shred it directly in the baking dish. Mix the shredded chicken with the roasted vegetables until well combined.
- Prep the Tortillas: Increase the oven temperature to 425°F. Line a large baking sheet with parchment paper and lay out the corn tortillas. Spray one side of each tortilla with cooking spray, flip them over, and bake for 2–3 minutes until they’re soft and pliable.
- Assemble the Tacos: Place a layer of shredded cheese on one half of each tortilla, then add the chicken mixture and another sprinkle of cheese. Fold the tortillas over the filling and press gently to seal.
- Bake Until Crispy: Return the assembled tacos to the oven and bake for 15–17 minutes until the tortillas are golden and crispy and the cheese is fully melted.
- Serve and Enjoy: Serve the tacos hot with avocado-jalapeño salsa on the side or drizzled on top. Add shredded lettuce or lime wedges if desired.
Notes
- Use parchment paper for easy cleanup and to prevent sticking. If the tortillas start to crack while folding, warm them a bit longer. For a vegetarian option, substitute chicken with sautéed mushrooms and black beans. Make the salsa ahead—it lasts 2–3 days in the fridge.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 485
- Sugar: 2g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 95mg