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
- Make the salsa: Add the avocado, jalapeño, water, cilantro, white vinegar, and salt to a food processor and blend until smooth. Cover and refrigerate until ready to serve.
- Cook the chicken and veggies: Preheat the oven to 400°F (204°C) and spray a baking dish with cooking spray. In a large bowl, combine chicken thighs, olive oil, chili powder, cumin, smoked paprika, salt, black pepper, garlic, cilantro, diced poblano peppers, and sliced onion. Toss until all ingredients are evenly coated. Spread the chicken and vegetable mixture in the prepared baking dish evenly. Bake for 20-22 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Shred the chicken: Remove the dish from the oven and use two large forks to shred the chicken while mixing it together with the cooked poblano peppers and onions.
- Prepare the tortillas: Increase oven temperature to 425°F (218°C) and line a large baking pan with parchment paper. Arrange the tortillas on the pan and spray both sides lightly with cooking spray. Bake for 2-3 minutes just until tortillas are softened and pliable but not browned.
- Assemble the tacos: Remove the tortillas from the oven. On one half of each tortilla, layer a bit of shredded cheese, a generous spoonful of the shredded chicken and poblano mixture, followed by a little more cheese. Fold the other half of the tortilla over the filling and gently press to seal it.
- Bake the assembled tacos: Return the pan with folded tacos to the oven and bake for 15-17 minutes or until the cheese inside has melted and the tortillas are crispy and golden.
- Serve: Remove the tacos from the oven and serve immediately with shredded lettuce, lime wedges, and a side of your creamy avocado-jalapeño salsa.
Notes
- Deseeding the jalapeño for the salsa reduces heat, but you can keep some seeds for more spice.
- Use boneless skinless chicken thighs for juicier, more flavorful meat compared to chicken breasts.
- If you prefer, you can use flour tortillas, but corn tortillas provide a traditional flavor.
- The shredded lettuce and lime wedges add freshness and brightness that complements the rich tacos.
- Be sure to spray the tortillas before softening and before baking so they crisp but don’t dry out or burn.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
