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Crispy poblano chicken tacos topped with avocado jalapeño salsa on ceramic plates with lime wedges and cilantro

Crispy Poblano Chicken Tacos

Bold and flavorful crispy chicken tacos with roasted poblano peppers, topped with a creamy avocado jalapeño salsa. A satisfying Mexican-inspired dish perfect for taco night or casual family meals.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 4

Ingredients
  

For the Chicken:

  • 1 lb boneless skinless chicken thighs – cut into bite-size pieces
  • 1 poblano pepper – roasted and diced
  • 1 tbsp lime juice
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 1/4 cup flour or cornstarch – for coating
  • 2 tbsp oil – for frying

For the Salsa:

  • 2 ripe avocados – peeled and pitted
  • 1 –2 jalapeños – deseeded for less heat
  • Juice of 1 lime
  • 1 clove garlic
  • 2 tbsp fresh cilantro – chopped
  • 1 tbsp olive oil
  • Salt to taste

For Assembly:

  • 8 small corn tortillas
  • 1/2 cup shredded lettuce
  • 1/4 cup diced red onion
  • 1/4 cup crumbled queso fresco or shredded cheese
  • Lime wedges and cilantro – for garnish

Instructions
 

Marinate the Chicken:

  • In a mixing bowl, combine chicken pieces with lime juice, chili powder, cumin, garlic powder, salt, and pepper. Let it sit for 20–30 minutes.

Roast the Poblano Pepper:

  • Place the poblano pepper over an open flame or under a broiler until the skin is blistered. Peel, deseed, and dice it.

Prepare the Avocado Jalapeño Salsa:

  • In a food processor, blend avocados, jalapeños, lime juice, garlic, cilantro, olive oil, and salt until smooth but slightly chunky. Set aside.

Cook the Chicken:

  • Lightly coat the marinated chicken with flour or cornstarch. Heat oil in a skillet and fry the chicken pieces until golden and crispy, about 4–5 minutes per side. Remove and drain on paper towels.

Warm and Crisp the Tortillas:

  • Lightly oil tortillas and heat in a pan or bake until crisp.

Assemble the Tacos:

  • Layer each taco shell with crispy chicken, roasted poblano, a spoonful of avocado jalapeño salsa, lettuce, onions, cheese, and garnish with lime and cilantro.

Notes

For extra crispy chicken, let the coated pieces sit for 5–10 minutes before frying.
Roast the poblano pepper ahead of time to save prep time.
To reduce heat in the salsa, remove jalapeño seeds or substitute with roasted poblano.
Double the salsa batch—it’s great as a dip for tortilla chips too!