Ingredients
For the Chicken Tacos
- Chicken Thighs (1½ lbs.): Juicy and flavorful, chicken thighs are perfect for shredding and hold up well to the smoky spices.
- Olive Oil (2 Tbsp): Helps the chicken and veggies cook evenly while enhancing the spices’ aroma.
- Spices (Chili Powder, Cumin, Smoked Paprika): These spices add a smoky, earthy flavor that complements the poblano peppers.
- Poblano Peppers (2, deseeded & diced): The star of the dish, these mild peppers add a subtle smokiness without overpowering heat.
- White Onion (1 small, thinly sliced): Adds sweetness and depth when roasted alongside the chicken.
- Garlic (2 cloves, minced): Infuses the chicken with a savory, aromatic punch.
- Corn Tortillas (6-8): Their slightly sweet, earthy flavor contrasts beautifully with the filling.
- Monterey Jack Cheese (2 cups, shredded): Creamy, melty cheese that binds the filling and adds richness.
- Cilantro (2 Tbsp, chopped): Adds freshness and a slight citrusy undertone to the dish.
For the Avocado-Jalapeño Salsa
- Avocado (1 large): Creamy and rich, the base of this vibrant salsa.
- Jalapeño (1 medium, deseeded): Adds a kick of heat while staying balanced.
- Water (½ cup): Helps achieve a smooth, pourable consistency.
- Cilantro (¼ cup, chopped): Lends a herbaceous, fresh note.
- White Vinegar (1 Tbsp): Adds a tangy brightness that cuts through the richness.
- Salt (1 tsp): Enhances all the other flavors in the salsa.
Instructions
1. Prepare the Avocado-Jalapeño Salsa
- Combine avocado, jalapeño, water, cilantro, white vinegar, and salt in a food processor.
- Blend until smooth and creamy, adjusting the water if needed for a thinner consistency.
- Cover and refrigerate the salsa to let the flavors meld while you prepare the tacos.
Pro Tip: If you like extra heat, leave some of the jalapeño seeds in the mix!
2. Cook the Chicken and Veggies
- Preheat your oven to 400°F (200°C) and grease a baking dish with cooking spray.
- In a large bowl, combine chicken thighs with olive oil, chili powder, cumin, smoked paprika, salt, black pepper, garlic, cilantro, poblano peppers, and onion. Toss to coat evenly.
- Spread the mixture evenly in the prepared baking dish and bake for 20-22 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Once cooked, shred the chicken using two forks and mix it with the roasted veggies in the dish.
Flavor Boost: Roast an additional poblano pepper alongside the chicken and blend it into the salsa for an extra smoky kick.
3. Assemble the Tacos
- Increase the oven temperature to 425°F (220°C).
- Line a baking sheet with parchment paper. Lay out the corn tortillas, spray them with cooking spray, and bake for 2-3 minutes to soften.
- Remove from the oven and layer each tortilla with shredded cheese, a generous scoop of the chicken and veggie mixture, and more cheese.
- Fold the tortillas over the filling and press gently to secure.
4. Bake the Tacos
- Arrange the folded tacos on the baking sheet and bake for 15-17 minutes, or until the tortillas are crispy and the cheese is melted.
- Flip the tacos halfway through baking for even crispiness.
5. Serve and Enjoy
- Serve the tacos hot with a dollop of avocado-jalapeño salsa on top.
- Garnish with shredded lettuce, fresh cilantro, and a squeeze of lime juice for an extra burst of flavor.
Notes
- Protein Options: Swap chicken thighs for chicken breasts, shredded pork, or even black beans for a vegetarian option.
- Cheese Choices: Try cheddar, queso fresco, or a Mexican cheese blend for different flavor profiles.
- Tortilla Alternatives: Use flour tortillas for a softer texture or gluten-free tortillas for a celiac-friendly meal.
- Salsa Additions: Add a splash of lime juice or a pinch of cumin to the salsa for added complexity.
- Prep Time: 20 minutes
- Cook Time: 20 minutes