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The BEST crispy poblano chicken tacos! Corn tortillas are stuffed with cheese & a smoky shredded chicken & poblano mixture then baked until golden. They’re crunchy on the outside, cheesy & absolutely delicious inside! Serve them with creamy avocado-jalapeño salsa for a delicious & easy meal!

Ingredients

For the chicken tacos:

1½ lbs. boneless skinless chicken thighs
2 Tbsp olive oil
1½ tsp chili powder
1 tsp cumin
1 tsp smoked paprika
1 tsp salt
½ tsp black pepper
2 garlic cloves, minced
2 Tbsp cilantro, chopped (leaves & stems)
2 poblano peppers, deseeded & diced
1 small white onion, thinly sliced
6-8 corn tortillas
2 cups shredded Monterey jack cheese
Shredded lettuce, for serving
Lime wedges, for serving

For the avocado-jalapeño salsa:

1 large avocado
1 medium jalapeño, deseeded & roughly chopped*
½ cup water
¼ cup cilantro, chopped (leaves & stems)
1 Tbsp white vinegar
1 tsp salt

Instructions

Thanks for your SHARES!

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