Get ready to turn taco night into a true flavor celebration with these Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa! Tender strips of spiced chicken are baked until perfectly crunchy, then nestled alongside smoky roasted poblanos and drizzled with a vibrant, creamy salsa that packs a punch. Every bite offers a symphony of textures and colors, making this dish a standout for weeknights or weekend gatherings alike. If you’re looking to spice up your dinner routine, this is the taco recipe to bookmark!
Ingredients You’ll Need
The beauty of Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa lies in its simple, fresh ingredients. Each one plays a key role in building layers of flavor, texture, and eye-catching color—so don’t skip a thing!
- Chicken breasts: Cut into thin strips for quick, even cooking and that classic taco bite.
- Olive oil: Helps the spices cling to the chicken while keeping it moist as it bakes.
- Chili powder: Adds a smoky, subtle heat that’s essential for bold flavor.
- Cumin: Brings a warm, earthy undertone that rounds out the taco’s spice profile.
- Garlic powder: For a punch of savory depth in every mouthful.
- Salt: Enhances the natural flavors of the chicken and seasonings.
- Black pepper: Just the right touch of peppery zing to balance the spices.
- All-purpose flour: The first layer for crisping up the chicken, helping the breadcrumbs stick.
- Breadcrumbs: The secret to that golden, crunchy coating you’ll crave.
- Poblanos: Roasted for a smoky sweetness that makes these tacos unforgettable.
- Corn or flour tortillas: Warmed and ready to cradle all the delicious fillings.
- Fresh cilantro: Chopped for a burst of color and fresh, zesty flavor on top.
- Avocado: The creamy base for your salsa, adding richness and vibrant green.
- Jalapeño: Adjust the heat to your liking by seeding or leaving seeds in.
- Lime juice: Lifts all the flavors and keeps the salsa bright.
- Water: Just enough to make that salsa swirlable and smooth.
How to Make Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa
Step 1: Season and Coat the Chicken
Start by tossing your chicken strips in olive oil, chili powder, cumin, garlic powder, salt, and black pepper. This quick marinade infuses every piece with flavor and ensures the coating sticks. Dredge each strip first in flour, then roll it in the breadcrumbs for a double layer of crunch that will bake up irresistibly golden.
Step 2: Bake the Chicken Until Crispy
Line a baking sheet with parchment paper for easy cleanup. Arrange your coated chicken strips in a single layer and bake at 400°F for 15–20 minutes, flipping halfway through. You’re looking for juicy chicken with a shatteringly crisp crust—no deep frying needed!
Step 3: Roast and Slice the Poblanos
While the chicken bakes, roast your poblanos either under a broiler or directly on a gas burner. Char them until blistered all over, then place in a covered bowl to steam. Peel off the skins, remove seeds, and slice into strips. This step adds a beautiful smoky note to your Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa.
Step 4: Blend the Avocado-Jalapeño Salsa
Pop the avocado, jalapeño, lime juice, cilantro, salt, and a splash of water into a blender. Blitz until creamy and luscious—add more water if you want a thinner drizzle. Taste and adjust the heat or lime as you like; this salsa is the bright, zippy heart of these tacos!
Step 5: Warm the Tortillas
Heat your tortillas in a dry skillet or wrap them in foil and warm them in the oven for a few minutes. Warm tortillas are soft and pliable, making them the perfect vessel for all that filling.
Step 6: Assemble!
Layer crispy chicken and roasted poblano slices onto each tortilla, then spoon over plenty of avocado-jalapeño salsa. Sprinkle generously with chopped cilantro, and get ready for taco happiness. Serve immediately for the best crunch and flavor.
How to Serve Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa
Garnishes
A handful of fresh cilantro is a must, but you can also add thinly sliced radishes, pickled onions, a squeeze of extra lime, or even a sprinkle of cotija cheese. Each garnish brings its own pop of texture and color, making every taco look as good as it tastes.
Side Dishes
These tacos shine alongside classic Mexican-inspired sides like black beans, cilantro-lime rice, charred corn, or a crisp slaw. If you’re feeling festive, a pitcher of agua fresca or margaritas will set the mood for a delicious taco feast!
Creative Ways to Present
Serve Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa on a big platter, letting everyone build their own. For parties, slice the tortillas in half and make mini tacos for a fun appetizer. Or, go buffet-style with all the fillings in separate bowls so guests can customize to their heart’s content.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the chicken, poblanos, tortillas, and salsa separately in airtight containers. The chicken will stay crispy for up to 2 days in the fridge, and the salsa keeps well for about 24 hours before the avocado starts to brown.
Freezing
You can freeze the cooked, breaded chicken strips for up to a month. Let them cool completely, then lay flat in a freezer bag. The poblanos and salsa are best enjoyed fresh but can be made a day ahead if needed. Tortillas freeze beautifully, so keep a stash on hand for impromptu taco nights!
Reheating
Reheat chicken strips in a 375°F oven for 7-10 minutes or until hot and crispy again—avoid microwaving, as it can soften the crust. Warm the tortillas in a skillet or wrapped in foil in the oven, and give the salsa a quick stir before using.
FAQs
Can I make these tacos gluten-free?
Absolutely! Just swap in your favorite gluten-free breadcrumbs and use corn tortillas to keep everything gluten-friendly without sacrificing any crunch or flavor.
What if I don’t have poblano peppers?
Anaheim peppers or even mild green bell peppers can stand in for poblanos. You’ll miss a bit of that classic smoky taste, but your Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa will still be delicious.
How spicy is the avocado-jalapeño salsa?
It’s as spicy as you want it to be! Removing the jalapeño seeds will give you a mild, creamy salsa, but if you prefer more heat, leave the seeds in or add a second pepper.
Can I prepare the chicken ahead of time?
Definitely. You can bread the chicken strips in advance and refrigerate them (uncooked) for up to 8 hours. When you’re ready, just pop them in the oven so they’re fresh and crispy for serving.
What’s the best way to roast poblanos?
For the best flavor, roast poblanos over an open flame or under a broiler until the skin is charred and blistered all over. Let them steam in a covered bowl, then peel—the skin will slip off easily, and you’ll have tender, smoky peppers for your tacos.
Final Thoughts
If you’re looking for a taco that delivers on crunch, color, and bold flavor, you simply have to try Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa. They’re easy enough for a weeknight but special enough to impress your friends and family. Gather your ingredients, fire up the oven, and enjoy a taco night that’s anything but ordinary!
Print
Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings (2 tacos per person)
- Category: Main Course
- Method: Baking/Stovetop
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Description
Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa combine tender, seasoned chicken strips with roasted poblano peppers and a creamy, zesty salsa for a flavorful Mexican-inspired meal that’s quick to prepare and perfect for any weeknight dinner.
Ingredients
Chicken
- 1 lb boneless, skinless chicken breasts, cut into thin strips
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 1/2 cup breadcrumbs
Vegetables & Tortillas
- 2 poblanos, roasted, peeled, and sliced
- 8 small corn or flour tortillas
- 1/4 cup chopped fresh cilantro
Avocado-Jalapeño Salsa
- 1 ripe avocado
- 1 jalapeño, seeded for less heat
- 1/4 cup fresh cilantro
- 2 tablespoons lime juice
- 1/4 teaspoon salt
- 2 tablespoons water, to thin if needed
Instructions
- Prepare the Chicken: Preheat your oven to 400°F. Toss the chicken strips with olive oil, chili powder, cumin, garlic powder, salt, and black pepper until evenly coated.
- Coat the Chicken: Dredge the seasoned chicken strips in all-purpose flour, then dip them into breadcrumbs, making sure each piece is fully coated for maximum crispiness.
- Bake the Chicken: Arrange the coated chicken strips on a parchment-lined baking sheet. Bake for 15–20 minutes, flipping halfway through, until the chicken is golden brown and crispy.
- Roast the Poblanos: While the chicken bakes, roast the poblano peppers under a broiler or directly on a stovetop flame until the skin is charred. Once cooled, peel off the skin, remove the seeds, and slice the peppers into strips.
- Make the Salsa: In a blender, combine the avocado, seeded jalapeño, fresh cilantro, lime juice, salt, and water. Blend until smooth and creamy, adding extra water if needed to reach your desired consistency.
- Warm the Tortillas: Heat tortillas in a dry skillet or warm them in the oven until pliable and slightly toasted.
- Assemble the Tacos: Layer each tortilla with crispy chicken strips, roasted poblano slices, and a generous spoonful of avocado-jalapeño salsa. Garnish with chopped fresh cilantro and serve immediately.
Notes
- For extra heat, leave the jalapeño seeds in the salsa.
- Add shredded cheese or pickled onions to the tacos for additional flavor and texture.
- Use gluten-free breadcrumbs and flour substitutes to make this recipe gluten-friendly.
- Store leftover salsa in an airtight container with plastic wrap pressed on the surface to prevent browning.
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 75mg
