Crispy Poblano Chicken Tacos with Salsa
Crunchy tacos filled with smoky poblano chicken, cheese, and served with creamy avocado-jalapeño salsa. Perfect for an easy and delicious meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipesbyclare.com.
Cooking tools:
- Food processor
- Blender
- Instant-read thermometer
- Oven
- Refrigerator
- Baking dish
- Baking sheet
- Parchment paper
- Mixing bowl
- Chef's knife
- Cutting board
- Spatula
- Fork
- Measuring cup
- Measuring spoon
- Airtight container
- Plate
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs
- 2 Tbsp olive oil
- 1 1/2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 garlic cloves, minced
- 2 Tbsp cilantro, chopped (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
- 1 large avocado
- 1 medium jalapeño, deseeded and roughly chopped
- 1/2 cup water
- 1/4 cup cilantro, chopped (leaves and stems)
- 1 Tbsp white vinegar
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