Name: Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican-Inspired
Ingredients: 1 pound boneless, skinless chicken breasts (thinly sliced); 2 poblano peppers (roasted, peeled, and sliced); 1 tablespoon olive oil; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon garlic powder; Salt and black pepper to taste; 8 small corn or flour tortillas; 1 ripe avocado; 1 small jalapeño (seeded for less heat); 1/4 cup fresh cilantro; Juice of 1 lime; 1 clove garlic; 2 tablespoons plain Greek yogurt or sour cream; Salt to taste

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If you’re craving a weeknight dinner that’s utterly irresistible, deeply satisfying, and refreshingly quick, look no further than these Poblano Chicken Tacos with Avocado-Jalapeño Salsa. This flavor-packed Mexican-inspired dish wraps juicy, spice-rubbed chicken and smoky roasted poblanos in tender tortillas, all crowned with the creamiest, zestiest avocado salsa you’ve ever tasted. Every bite is creamy, spicy, bright, and full of color—just the way tacos should be. And the best part? They come together fast enough to make any evening feel special, yet entirely doable.

Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Poblano Chicken Tacos with Avocado-Jalapeño Salsa is their simplicity—you only need a handful of fresh, punchy ingredients, each with a purpose. Every item adds its unique flavor or texture, coming together for the most crowd-pleasing tacos imaginable.

Chicken breasts: Thinly sliced boneless, skinless chicken cooks quickly and soaks up every bit of spice for maximum flavor.
Poblano peppers: Roasting brings out their mild, smoky heat and a deliciously tender texture perfect for taco filling.
Olive oil: Adds richness and helps all those spices stick to the chicken.
Ground cumin: Brings warm, earthy undertones that play beautifully with the poblano’s smokiness.
Smoked paprika: Adds a subtle, lingering smokiness and a gorgeous red hue.
Garlic powder: Lends savory depth and complexity to your taco filling without overpowering it.
Salt and black pepper: Balance and amplify every other spice and bring the chicken to life.
Corn or flour tortillas: The soft, pillowy base that holds everything together—choose your favorite style.
Avocado: For an ultra-creamy, nutrient-rich salsa that cools and complements the spicy kick.
Jalapeño: Provides just the right touch of heat—remove seeds for a milder salsa, or leave some in if you’re feeling bold.
Fresh cilantro: Brings unmistakable brightness and a pop of green freshness to your salsa.
Lime juice: A burst of citrusy zing that ties all the salsa flavors together.
Garlic: Fresh garlic deepens the salsa’s flavor, making it totally irresistible.
Greek yogurt or sour cream: Adds tang and silkiness, giving your salsa that craveable creamy finish.
Salt: Sharpens every note and ensures nothing gets lost in the mix.

How to Make Poblano Chicken Tacos with Avocado-Jalapeño Salsa

Step 1: Marinate and Season the Chicken

Start by combining your sliced chicken with olive oil, cumin, smoked paprika, garlic powder, salt, and a good grind of black pepper. Give it all a thorough toss so every strip is coated in that savory spice blend. This quick marinade infuses the chicken with the warm, earthy flavors that define these tacos. A few extra minutes here means a world of difference in taste!

Step 2: Cook the Chicken and Poblanos

Heat a large skillet over medium-high. Add the marinated chicken and cook for 6 to 8 minutes, turning occasionally until browned and completely cooked through. In the last two minutes, stir in your sliced roasted poblanos—just enough to warm them up and mingle their smoky goodness with the juicy chicken. Your kitchen will smell amazing at this point, making it hard to wait!

Step 3: Blend the Avocado-Jalapeño Salsa

While your chicken simmers away, whip up the Avocado-Jalapeño Salsa by blending avocado, jalapeño, cilantro, lime juice, garlic, Greek yogurt (or sour cream), and a pinch of salt. Blitz everything together until you get a lusciously smooth, pale green sauce that’s equal parts cool, creamy, and zippy. Give it a taste and adjust the salt or lime as needed.

Step 4: Warm the Tortillas

It’s a small step, but don’t skip it! Warm your corn or flour tortillas in a dry skillet for just 30 seconds per side or toss them in the microwave grouped under a damp towel. This boosts their flavor and makes them pliable, so every taco is soft, warm, and ready to fill without cracking.

Step 5: Assemble the Tacos

Finally, bring it all together! Pile a generous scoop of chicken and poblanos onto each tortilla, then spoon over a dollop (or three) of that creamy avocado-jalapeño salsa. At this stage, your Poblano Chicken Tacos with Avocado-Jalapeño Salsa are ready for the spotlight—bursting with color and flavor, ready to devour.

How to Serve Poblano Chicken Tacos with Avocado-Jalapeño Salsa

Garnishes

Add a final flourish to your Poblano Chicken Tacos with Avocado-Jalapeño Salsa with garnishes that bring extra zing and crunch. Try a handful of chopped cilantro, quick-pickled red onions for tang, fresh lime wedges, or a sprinkle of queso fresco for a salty, creamy contrast. A little goes a long way, and these touches make each taco uniquely your own.

Side Dishes

Round out your taco night with classic sides. Mexican street corn (elote), a simple black bean salad, or a quick batch of cilantro-lime rice make fantastic companions to Poblano Chicken Tacos with Avocado-Jalapeño Salsa. If you’re feeling festive, a pitcher of icy agua fresca or a side of tortilla chips with pico de gallo is always a fun, refreshing addition.

Creative Ways to Present

Turn taco night into a true fiesta by arranging all your toppings, chicken, salsa, and tortillas buffet-style. Let everyone build their own Poblano Chicken Tacos with Avocado-Jalapeño Salsa just the way they like. Or try a taco platter with colorful garnishes and lime wedges, styled on a rustic wooden board for a wow-worthy centerpiece. These tacos also work beautifully for lunchbox-friendly taco bowls—just layer the chicken, poblanos, salsa, and grains in jars or containers for easy grab-and-go meals.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have extra Poblano Chicken Tacos with Avocado-Jalapeño Salsa components, store the chicken and poblanos in an airtight container in the refrigerator for up to 3 days. The salsa is best enjoyed fresh, but will keep in the fridge (covered) for 1-2 days—just know it might darken slightly as avocado tends to do.

Freezing

You can absolutely freeze the cooked chicken and poblanos for future taco emergencies! Let them cool completely, then pack into a freezer bag or container. Label and freeze for up to 2 months. Unfortunately, the creamy avocado salsa doesn’t freeze well—it’s best whipped up right before serving for the freshest flavor and texture.

Reheating

To reheat, simply warm the chicken and poblano mixture in a skillet over medium-low with a splash of water or broth to keep things juicy. Microwave works in a pinch—just cover loosely to avoid drying out. Refresh your tortillas and make a quick batch of salsa and you’ll be back to taco night bliss in minutes.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely—chicken thighs add even more juiciness and flavor. Just slice them thinly, follow the same seasoning and cooking method, and you’ll have delicious results.

Are Poblano Chicken Tacos with Avocado-Jalapeño Salsa very spicy?

These tacos have just the right hit of warmth from the poblanos and jalapeño, but they’re easy to adjust! Seed the jalapeño for a milder salsa, and don’t be afraid to taste and tweak to your liking as you go.

Can I grill the chicken and poblanos instead?

Yes! Grilling adds smoky char and intensifies all the flavors in Poblano Chicken Tacos with Avocado-Jalapeño Salsa. Just cook the chicken and whole poblanos on a hot grill, then slice and proceed as directed.

What’s the best way to roast poblanos if I don’t have a gas stove?

If you don’t have an open flame, simply roast poblanos under the oven broiler, turning them every couple of minutes until the skins are blistered and blackened, then peel as directed.

Are these tacos good for meal prep?

They’re fantastic for meal prep! Cook the chicken and poblanos ahead, store separately from the salsa, and assemble just before eating for the freshest, tastiest Poblano Chicken Tacos with Avocado-Jalapeño Salsa anytime.

Final Thoughts

There’s something incredibly joyful about gathering around a table to share a platter of colorful, vibrant Poblano Chicken Tacos with Avocado-Jalapeño Salsa. Whether you’re feeding friends or looking to upgrade your taco night, this recipe promises to bring plenty of smiles and empty plates. Give it a try and let the flavors whisk you off to your own little fiesta—one delicious bite at a time!

Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe

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4.6 from 28 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings (8 tacos) 1x
Diet: Non-Vegetarian

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Description

These Poblano Chicken Tacos with Avocado-Jalapeño Salsa are a delicious and flavorful twist on traditional tacos. Tender chicken seasoned with cumin, paprika, and garlic, paired with roasted poblano peppers, all topped with a creamy avocado-jalapeño salsa.

Ingredients

Scale

For the Chicken:

1 pound boneless, skinless chicken breasts (thinly sliced)
2 poblano peppers (roasted, peeled, and sliced)
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and black pepper to taste
8 small corn or flour tortillas

For the Avocado-Jalapeño Salsa:

1 ripe avocado
1 small jalapeño (seeded for less heat)
1/4 cup fresh cilantro
Juice of 1 lime
1 clove garlic
2 tablespoons plain Greek yogurt or sour cream
Salt to taste

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Instructions

Prepare the Chicken: In a bowl, toss the chicken with olive oil, cumin, paprika, garlic powder, salt, and pepper. Cook in a skillet over medium-high heat for 6–8 minutes, adding poblano slices for the last 2 minutes.
Make the Avocado-Jalapeño Salsa: Blend avocado, jalapeño, cilantro, lime juice, garlic, Greek yogurt, and salt until smooth.
Warm the Tortillas: Heat tortillas in a skillet or microwave. Fill each tortilla with chicken and poblanos, top with salsa, and serve.