introduction
The BEST crispy poblano chicken tacos! Corn tortillas are stuffed with cheese & a smoky shredded chicken & poblano mixture then baked until golden. They’re crunchy on the outside, cheesy & absolutely delicious inside! Serve them with creamy avocado-jalapeño salsa for a delicious & easy meal!
Ingredients
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 cilantro, chopped (leaves & stems)
- 2 poblano peppers, deseeded & 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 & roughly chopped*
- ½ cup water
- ¼ cup cilantro, chopped (leaves & stems)
- 1 Tbsp white vinegar
- 1 tsp salt
Instructions
Creamy Shrimp Fettuccine Pasta With Homemade Alfredo Sauce
Pavé dessert without an oven: a creamy, mouth-watering delight
ITALIAN CRESCENT CASSEROLE
Contest-Winning Zucchini Pancakes
Chicken and Broccoli Cheesy Casserole Low Carb
MELT IN YOUR MOUTH BEEF TIPS WITH MUSHROOM GRAVY
A friend from Türkiye taught me how to cook zucchini, tastier than meat!
My Italian friend introduced me to these cookies and I couldn’t stop eating them since!
Growing Guava at Home in Pots: The Secret to an Abundant Harvest
