Description
- Make delicious Crispy Chicken Tacos with Avocado-Jalapeño Salsa for an unforgettable taco night! Easy, flavorful, and crispy.
Ingredients
Scale
- 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 chopped cilantro (leaves and stems)
- 2 poblano peppers, deseeded and 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 and roughly chopped*
- ½ cup water
- ¼ cup chopped cilantro (leaves and stems)
- 1 tbsp white vinegar
- 1 tsp salt
Instructions
- 1. Prepare the Salsa
- Combine the avocado, jalapeño, water, cilantro, vinegar, and salt in a food processor. Blend until smooth. Transfer to a container, cover, and refrigerate until serving time.
- 2. Cook the Chicken
- Preheat your oven to 400°F (200°C). Grease a baking dish lightly with cooking spray.
- In a large bowl, toss the chicken thighs with olive oil, chili powder, cumin, smoked paprika, salt, black pepper, garlic, cilantro, poblano peppers, and onion until evenly coated.
- Spread the chicken and veggies evenly in the prepared baking dish. Bake for 20–22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Once cooked, shred the chicken using two forks and mix it with the roasted veggies in the dish.
- 3. Assemble the Tacos
- Increase the oven temperature to 425°F (220°C) and line a large baking sheet with parchment paper.
- Lay the tortillas flat on the baking sheet and spray lightly with cooking spray. Flip them over and warm in the oven for 2–3 minutes to make them pliable.
- Remove from the oven and fill each tortilla with a layer of cheese, the chicken mixture, and another layer of cheese. Fold the tortilla in half and press gently to seal.
- 4. Bake the Tacos
- Place the filled tortillas back in the oven and bake for 15–17 minutes, or until the cheese melts and the tortillas turn crispy and golden.
- 5. Serve
- Serve the crispy tacos immediately with the avocado-jalapeño salsa, shredded lettuce, and lime wedges. Enjoy!
Notes
- Adjust the heat of the salsa by leaving some seeds in the jalapeño if you like it spicier.
- These tacos pair beautifully with a side of Mexican rice or black beans.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 450 kcal per serving
Keywords: #ChickenTacos #AvocadoSalsa #MexicanInspired #QuickDinners #TacoNight