Crispy Poblano Chicken Tacos (Print Version)
# Ingredients:
→ Chicken Tacos
01 -
2 cups shredded Monterey jack cheese
02 -
6-8 corn tortillas
03 -
1 small white onion, thinly sliced
04 -
2 poblano peppers, deseeded and diced
05 -
2 tablespoons chopped cilantro
06 -
2 cloves garlic, minced
07 -
½ teaspoon black pepper
08 -
1 teaspoon each: cumin, smoked paprika, salt
09 -
1½ teaspoons chili powder
10 -
2 tablespoons olive oil
11 -
1½ pounds boneless skinless chicken thighs
→ Avocado-Jalapeño Salsa
12 -
1 teaspoon salt
13 -
1 tablespoon white vinegar
14 -
¼ cup chopped cilantro
15 -
½ cup water
16 -
1 medium jalapeño, deseeded and chopped
17 -
1 large avocado
→ For Serving
18 -
Lime wedges
19 -
Shredded lettuce
# Instructions:
01 -
Toss the avocado, water, cilantro, jalapeño, salt, and vinegar into a food processor. Whiz everything up until it's silky smooth. Pop it in the fridge until everything else is ready.
02 -
Put chicken, diced veggies, oil, and all spices in a bowl and give it a good mix. Roast at 400° F for around 20 minutes, then check the thickest piece hits 165° F. Shred it up and stir well.
03 -
Fire up the oven to 425° F. Give the tortillas a spray, then warm them for a couple of minutes so they're nice and bendy.
04 -
Sprinkle cheese on each tortilla, pile on the chicken filling, add a bit more cheese, then fold and squeeze the tacos lightly.
05 -
Stick the tacos in the hot oven for about 15 minutes or until they’re golden and the cheese is gooey. Serve with your cool salsa.
# Notes:
01 -
Get a taste of Mexico with crunchy tortillas loaded with juicy chicken and a from-scratch creamy avocado salsa.