Crispy, cheesy, and packed with smoky flavor—these Crispy Poblano Chicken Tacos are next-level delicious! The chicken is juicy and seasoned just right, the poblanos add a mild heat, and the melted cheese makes everything stick together perfectly in a golden, crunchy tortilla. And that Avocado-Jalapeño Salsa? Creamy, tangy, and just spicy enough to wake up your taste buds.
These tacos are easy to make and perfect for a family dinner or taco night with friends. The best part? They crisp up in the pan, so no deep-frying is needed! Let’s get cooking.
What You’ll Need
🌮 For the Crispy Poblano Chicken Tacos:
- 2 medium poblano peppers
- 2 cups cooked, shredded chicken (rotisserie works great!)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 8 small corn tortillas
- 2 tablespoons butter (for crisping the tacos)
🥑 For the Avocado-Jalapeño Salsa:
- 1 avocado, peeled and pitted
- 1 small jalapeño, seeds removed
- 1/4 cup fresh cilantro
- 2 tablespoons lime juice
- 1/4 teaspoon salt
- 2 tablespoons water (to thin, if needed)
🔥 Pro Tips
- Roast the poblanos ahead of time to make things quicker at dinnertime.
- Use a mix of cheeses for extra gooey, melty goodness.
- Press the tacos down in the pan with a spatula for max crispiness.
- Warm the tortillas first to prevent them from cracking when folding.
- Adjust the spice level by adding more or less jalapeño in the salsa.
🛠️ Tools You’ll Need
- Large skillet
- Blender or food processor (for salsa)
- Tongs
- Spatula
- Cheese grater
- Knife & cutting board
🔄 Substitutions & Variations
- Swap Monterey Jack for mozzarella if that’s what you have.
- Use flour tortillas instead of corn for a softer texture.
- Try green bell peppers if poblanos are too spicy for your family.
- Add black beans or corn for extra filling.
⏳ Make-Ahead Tips
- Roast and slice the poblanos up to 2 days ahead.
- Make the salsa ahead of time and store it in the fridge for up to 3 days.
- Shred the chicken ahead of time for a quick assembly.
🔥 How to Make Crispy Poblano Chicken Tacos
1️⃣ Roast the Poblanos
- Place the poblano peppers over an open flame or under a broiler, turning until charred all over.
- Let them steam in a covered bowl for 5 minutes, then peel off the skin and slice into thin strips.
2️⃣ Mix the Chicken Filling
In a bowl, mix shredded chicken, chili powder, cumin, garlic powder, salt, and the roasted poblano strips.
3️⃣ Assemble the Tacos
- Sprinkle a little cheese on one half of each tortilla.
- Add a scoop of the chicken mixture, then more cheese.
- Fold in half.
4️⃣ Crisp the Tacos
- Heat butter in a skillet over medium heat.
- Cook the tacos for 2-3 minutes per side until golden and crispy.
5️⃣ Make the Salsa
Blend avocado, jalapeño, cilantro, lime juice, salt, and water until smooth.
6️⃣ Plate and Garnish
- Place the crispy tacos on a plate.
- Drizzle with avocado-jalapeño salsa.
- Sprinkle fresh cilantro and crumbled queso fresco on top.
- Serve with lime wedges on the side.
🥑 Leftovers & Storage
- Store leftover tacos in an airtight container for up to 2 days (reheat in a skillet to keep them crispy!).
- Keep the salsa in the fridge for up to 3 days.
🎉 Let’s Eat!
That’s it—crispy, cheesy, flavor-packed tacos in no time! Serve with a drizzle of avocado-jalapeño salsa, some extra lime wedges, and enjoy. I’d love to hear how your tacos turned out—drop a comment below with your thoughts or any fun variations you tried! 🌮✨