If you’re craving something bursting with bold flavor, delightful crunch, and a fresh, creamy kick, you have to try this Crispy Poblano Chicken Tacos with Avocado Jalapeño Salsa Recipe. Picture tender shredded chicken sautéed alongside smoky roasted poblanos, all nestled inside perfectly crisped corn tortillas, then topped with a vibrant, zesty avocado jalapeño salsa. It’s a winning combination that’s as colorful and satisfying as it is easy to make, perfect to bring a fiesta to your table any day of the week.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity and the thoughtful selection of ingredients. Each one plays a crucial role, whether it’s lending smoky depth, creamy freshness, or that satisfying crisp texture that makes these tacos irresistible.
- Olive oil: The foundation for sautéing, it adds subtle richness and helps develop those delicious flavors.
- Poblano peppers: Roasted to smoky perfection, they bring a mild heat and earthy flavor that’s absolutely essential.
- Cooked shredded chicken: A quick protein base that absorbs all the spices beautifully.
- Cumin: Adds a warm, slightly nutty undertone that complements the peppers perfectly.
- Smoked paprika: Intensifies the smoky flavor and adds vibrant color.
- Garlic powder: Offers a punch of savory depth that’s key for any great taco filling.
- Salt and pepper: Balances and enhances all the flavors.
- Avocado: Creamy and smooth, it forms the heart of the zesty salsa.
- Jalapeño: Brings a fresh, bright heat that wakes up every bite.
- Cilantro: Adds a burst of fresh, herbal brightness to the salsa and garnish.
- Lime juice: The perfect acidic counterpoint to cut through richness with a citrusy zing.
- Garlic clove: Complements the salsa’s depth with a fresh garlic flavor.
- Sour cream or Greek yogurt: Creates creamy balance and smooth texture in the salsa.
- Water: To achieve the perfect salsa consistency, making it smooth and spoonable.
- Corn tortillas: The crispy vehicle for all those incredible fillings.
- Oil for frying or brushing: Essential for crisping tortillas to golden, crunchy perfection.
- Optional toppings (crumbled queso fresco, extra cilantro, lime wedges): These little extras bring bursts of tang and freshness that elevate every bite.
How to Make Crispy Poblano Chicken Tacos with Avocado Jalapeño Salsa Recipe
Step 1: Roast and Prepare Your Poblanos
Start by roasting your poblano peppers until their skins are blackened and blistered. This can be done beautifully over a gas flame or under a broiler. Once roasted, cover them to steam which loosens the skins, then peel off every smoky bit, remove the seeds, and slice them thin. This step infuses your filling with an unmistakable depth of flavor that makes every bite unforgettable.
Step 2: Cook the Chicken Filling
Heat up olive oil in a skillet over medium heat and add your shredded chicken and sliced poblanos. Sprinkle in the cumin, smoked paprika, garlic powder, salt, and pepper for a full-bodied seasoning mix. Let everything cook together for 5 to 6 minutes, stirring occasionally. Your kitchen will fill with aroma, and the chicken will soak up those rich, smoky flavors while keeping tender and juicy.
Step 3: Blend the Avocado Jalapeño Salsa
In a blender or food processor, combine the ripe avocado, seeded jalapeño, fresh cilantro, zesty lime juice, garlic, and either sour cream or Greek yogurt. Add salt to taste and a bit of water to reach a luscious, smooth consistency. This salsa is creamy with a spicy kick, brightening the whole dish and offering a refreshing contrast to the crispy chicken.
Step 4: Crisp the Tortillas
Brush each corn tortilla on both sides with a little oil, then crisp them in a hot skillet or bake at 400°F (204°C) for about 5 to 7 minutes, flipping halfway through. The goal is a lightly crunchy tortilla that still holds together but adds a fantastic texture that pairs beautifully with the juicy filling.
Step 5: Assemble Your Crispy Poblano Chicken Tacos with Avocado Jalapeño Salsa Recipe
Fill each tortilla with a generous scoop of the warm poblano chicken mixture and dollop the creamy avocado jalapeño salsa on top. Finish with optional crumbled queso fresco, sprigs of fresh cilantro, and lime wedges to squeeze over for a bright burst of tanginess. Serve immediately and dive in while everything is fresh and vibrant.
How to Serve Crispy Poblano Chicken Tacos with Avocado Jalapeño Salsa Recipe
Garnishes
Topping your tacos with crumbled queso fresco adds a mild, salty creaminess that complements the smoky chicken perfectly. Fresh cilantro leaves bring a leafy brightness, and a squeeze of lime juice amplifies the zesty vibe. These garnishes don’t just add color—they create layers of flavor that make each bite memorable.
Side Dishes
Pair these tacos with a simple, crunchy cabbage slaw dressed with lime and chili powder or serve alongside Mexican-style street corn sprinkled with cotija cheese and chili powder. A bowl of black beans or a fresh tomato salad also offers fantastic balance while keeping the meal light and vibrant.
Creative Ways to Present
If you’re entertaining, serve the filling, salsa, and garnishes buffet-style so everyone can build their own tacos just the way they love. Alternatively, try stacking a few tacos on a platter lined with colorful lettuce leaves, or wrap them individually in parchment paper for a charming grab-and-go vibe. Either way, they’re a guaranteed crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Leftover poblano chicken filling and avocado jalapeño salsa can be stored separately in airtight containers in your refrigerator for up to 2 days. Keeping the salsa chilled preserves its bright flavor and creamy texture, while the chicken remains juicy and delicious when reheated gently.
Freezing
The chicken filling freezes beautifully, so you can double the batch and save some for later. Freeze it in a freezer-safe container for up to 3 months. The avocado jalapeño salsa does not freeze well due to the avocado’s texture changes, so it’s best to make it fresh or enjoy refrigerated within a couple of days.
Reheating
Warm your stored chicken filling in a skillet over medium heat until heated through, adding a splash of water or broth if it seems dry. For the tortillas, a quick toast in a hot pan will help restore their signature crispness. Add freshly made or refrigerated salsa after reheating to keep that creamy brightness intact.
FAQs
Can I use other peppers instead of poblanos?
Absolutely! While poblanos give a mild heat and smoky flavor, Anaheim or even mild green chilies can work as substitutes. Just keep in mind that the flavor profile will shift slightly depending on the pepper choice.
How spicy is the avocado jalapeño salsa?
The salsa has a gentle yet lively heat that’s easily adjustable by removing the seeds from the jalapeño or using more if you prefer extra spice. It balances creaminess with a zesty kick, making it perfect even for those new to spicy foods.
Is this recipe gluten-free?
Yes! Using corn tortillas ensures this recipe is naturally gluten-free, making it a fantastic option for anyone avoiding gluten without sacrificing flavor or texture.
Can I make the salsa vegan?
You can swap the sour cream or Greek yogurt for a plant-based alternative such as cashew cream or coconut yogurt to keep the salsa vegan-friendly while maintaining that creamy, tangy texture.
What’s the best way to roast poblanos without a gas stove?
If you don’t have a gas stove, use your oven broiler set on high. Place the poblanos on a baking sheet close to the broiler, turning frequently until skins are charred all over. Then cover and peel as usual for that perfect smoky flavor.
Final Thoughts
Trust me, once you make this Crispy Poblano Chicken Tacos with Avocado Jalapeño Salsa Recipe, it will quickly become a favorite in your recipe rotation. It’s easy to make, packed with layers of flavor, and the perfect way to bring a little festive flair to your meal. Whether for Taco Tuesday or a laid-back weekend dinner, these tacos deliver comfort and excitement in every bite. Give it a try, and get ready to impress yourself and anyone lucky enough to enjoy these tacos with you!
Print
Crispy Poblano Chicken Tacos with Avocado Jalapeño Salsa Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 tacos
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
Crispy Poblano Chicken Tacos with Avocado Jalapeño Salsa are bursting with bold flavors and crunchy textures. Shredded chicken is seasoned and sautéed with roasted poblanos, then tucked into crisped tortillas and topped with a creamy, zesty avocado jalapeño salsa. These tacos are perfect for Taco Tuesday or any time you want a flavorful, satisfying meal.
Ingredients
For the chicken filling:
- 2 tablespoons olive oil
- 2 poblano peppers (roasted, peeled, and sliced)
- 2 cups cooked shredded chicken (rotisserie or poached)
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Salt and pepper to taste
For the avocado jalapeño salsa:
- 1 ripe avocado
- 1 small jalapeño (seeded for less heat)
- ¼ cup chopped cilantro
- 2 tablespoons lime juice
- 1 small clove garlic
- 2 tablespoons sour cream or Greek yogurt
- Salt to taste
- 2–3 tablespoons water (to thin if needed)
For the tacos:
- 8 small corn tortillas
- Oil for frying or brushing
- Optional toppings: crumbled queso fresco, extra cilantro, lime wedges
Instructions
- Roast Poblanos: Place the poblano peppers directly over a gas flame or under a broiler until the skin is blackened and blistered on all sides. Place them in a bowl and cover for 10 minutes to steam. Then peel off the skin, remove seeds, and slice thinly.
- Cook Chicken Filling: Heat the olive oil in a skillet over medium heat. Add the shredded chicken, sliced poblanos, cumin, smoked paprika, garlic powder, salt, and pepper. Cook for 5–6 minutes, stirring occasionally until heated through and infused with the spices.
- Prepare Avocado Jalapeño Salsa: In a blender or food processor, combine the avocado, seeded jalapeño, chopped cilantro, lime juice, garlic, sour cream or Greek yogurt, salt, and water. Blend until smooth, adjusting the consistency with more water as needed.
- Crisp Tortillas: Lightly brush both sides of each corn tortilla with oil. Place in a hot skillet or bake in a 400°F (204°C) oven for 5–7 minutes, flipping once, until the tortillas are crisp yet still pliable.
- Assemble Tacos: Fill each crispy tortilla with the poblano chicken mixture. Top with a generous spoonful of the avocado jalapeño salsa. Garnish with crumbled queso fresco, extra cilantro, and lime wedges if desired. Serve immediately.
Notes
- To make the tacos extra crispy, fry them in a little oil in a skillet until golden on both sides.
- The avocado jalapeño salsa can be made ahead and stored in the fridge for up to 2 days.
