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
You Will Eat at Least 3 Times a Day! Healthy Oatmeal Recipe! Eat and Lose Weight!
Crispy Pan-Seared Fish Fillet
BAKED CABBAGE STEAKS: A Creative Twist on a Humble Veggie
Why do many drivers press two power window buttons at the same time and what does this hidden function offer?
“Unlock the Ultimate Mold-Busting Hack: DIY Wall Mold Remover Using All-Natural Diffusion!”
I’ve never done this on a sheet pan before, but this recipe made me a convert!
Louisiana Meat Pies
She never got married
Peanut Butter Chocolate Chip Cookies