Get ready to spice up your taco night with these irresistible Poblano Chicken Tacos with Avocado-Jalapeño Salsa! Succulent chicken breasts are seasoned and seared to perfection, smoky strips of poblano peppers add depth, and everything gets blanketed in a creamy, zesty green salsa you’ll want to eat by the spoonful. This recipe delivers bold, fresh flavors with every bite and comes together in just thirty minutes, making it a true weeknight winner. If you’re craving a savory, slightly spicy upgrade to classic tacos, Poblano Chicken Tacos with Avocado-Jalapeño Salsa will not disappoint!

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

Ingredients You’ll Need

Every ingredient in these Poblano Chicken Tacos with Avocado-Jalapeño Salsa serves a delicious purpose. From juicy chicken and vibrant poblano peppers to the creamy avocado-jalapeño salsa, each piece comes together for amazing flavor, color, and texture. Gather these essentials and you’re halfway to taco bliss!

Chicken breasts: Lean, boneless, and skinless, they soak up the spices and become perfectly juicy when seared.
Olive oil: Adds richness and helps everything sizzle to golden-brown deliciousness.
Chili powder: Brings a mild, earthy heat that’s key for classic taco flavor.
Cumin: Lends a warm, nutty note that pairs beautifully with chicken.
Smoked paprika: Gives a subtle smokiness, especially tasty with poblano peppers.
Garlic powder: For all that savory depth without the fuss of chopping fresh garlic.
Salt and pepper: Essential for making all the other flavors pop.
Poblano peppers: Mild and slightly sweet, these peppers add just the right amount of savory smokiness.
Corn or flour tortillas: Your favorite tortillas will cradle all these wonderful fillings, so choose what you love.
Avocado: The creamy base for your luscious salsa — ripe avocados make all the difference!
Jalapeño: Adds bright heat to the salsa; remove seeds for a milder kick.
Lime juice: Wakes up all the flavors and keeps the salsa vibrant.
Fresh cilantro: Lends a fresh, herby finish to the salsa and tacos.
Water: Just a touch to help the salsa blend up smooth and creamy.
Toppings (lettuce, tomato, queso fresco): Customize with your favorites for color, crunch, and extra flavor.

How to Make Poblano Chicken Tacos with Avocado-Jalapeño Salsa

Step 1: Season the Chicken

Start by sprinkling the chicken breasts with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. This simple step transforms plain chicken into something truly crave-worthy. Don’t be shy with the seasonings — they’re the backbone of these flavorful Poblano Chicken Tacos with Avocado-Jalapeño Salsa.

Step 2: Sear the Chicken

Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once it’s shimmering, add your seasoned chicken and cook for about 5 to 6 minutes on each side. The goal here is golden brown on the outside and perfectly juicy on the inside. Set your cooked chicken aside to rest; this little pause makes all the difference when you slice later.

Step 3: Sauté the Poblano Peppers

Using that same skillet (hello, less cleanup!), pour in the remaining olive oil and toss in the sliced poblano peppers. Sauté them for 4 to 5 minutes until they’re tender and just starting to char — this is where their flavor truly shines. If you crave even smokier tacos, you can pre-roast the peppers over an open flame before slicing.

Step 4: Make the Avocado-Jalapeño Salsa

While the chicken is resting, blend together the avocado, jalapeño, lime juice, cilantro, water, and a pinch of salt until everything is silky-smooth. The result is a creamy, tangy, and slightly spicy salsa that brightens up every bite. This salsa is the signature of these Poblano Chicken Tacos with Avocado-Jalapeño Salsa!

Step 5: Warm the Tortillas

Don’t overlook this step—warm tortillas are a total game-changer! Heat them in a dry skillet for a minute or two, or char them over a gas flame for that authentic touch. Soft, pliable tortillas will make your tacos taste like they came straight from your favorite Mexican restaurant.

Step 6: Assemble and Top

Layer the sliced chicken, smoky poblano strips, and plenty of avocado-jalapeño salsa onto each tortilla. Top with all your favorite fixings: try a handful of crisp lettuce, juicy diced tomatoes, or a sprinkle of crumbled queso fresco. Serve these Poblano Chicken Tacos with Avocado-Jalapeño Salsa immediately and watch them disappear!

How to Serve Poblano Chicken Tacos with Avocado-Jalapeño Salsa

Garnishes

Garnishing tacos isn’t just about looks — it’s about building flavor and texture. A little extra cilantro, a squeeze of lime, or some glossy radish slices all add color and an extra layer of freshness. Crumbled queso fresco or cotija cheese gives a touch of creamy saltiness that perfectly balances the spice and smokiness of Poblano Chicken Tacos with Avocado-Jalapeño Salsa.

Side Dishes

Pair your tacos with classic sides like Mexican rice, warm black beans, or a crunchy slaw for a totally satisfying meal. Chips with salsa or guac never go out of style, and a light corn salad adds the perfect summery touch. These sides all let the tacos remain the star, while rounding out your Poblano Chicken Tacos with Avocado-Jalapeño Salsa feast.

Creative Ways to Present

Bring your taco night to the next level by setting up a DIY taco bar. Let everyone build their own masterpiece with extra toppings, salsas, and fresh herbs. Mini tacos are fantastic for parties or appetizers — just use smaller tortillas and cut the chicken into bite-sized pieces. However you serve them, Poblano Chicken Tacos with Avocado-Jalapeño Salsa are always a hit!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover chicken or salsa, simply transfer them to separate airtight containers and refrigerate. They’ll stay fresh for 2 to 3 days, making for easy lunches or quick dinners. Keep tortillas and toppings separate so everything stays at its best.

Freezing

While the salsa is best enjoyed fresh, you can absolutely freeze the cooked chicken and sautéed poblano peppers. Let them cool completely, portion into sealed freezer bags, and freeze for up to two months. Thaw overnight in the fridge when you’re ready for taco time again!

Reheating

Warm the chicken and poblano peppers gently in a skillet over medium-low heat or zap them in the microwave with a damp paper towel to keep things juicy. Give the salsa a stir and let it come to room temperature for the best texture. Warm, soft tortillas always revive leftover Poblano Chicken Tacos with Avocado-Jalapeño Salsa to their just-made glory!

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are juicy, flavorful, and work beautifully in Poblano Chicken Tacos with Avocado-Jalapeño Salsa. Just adjust the cooking time so they’re fully cooked through.

How do I make the tacos less spicy?

To dial down the heat, remove the jalapeño seeds and ribs before blending the salsa, and use only half the pepper if you’re very sensitive to spice. Poblanos are generally mild, but if you’re concerned, taste a slice before sautéing!

Can the Avocado-Jalapeño Salsa be made ahead of time?

Yes! Make the salsa up to a day in advance, store it in an airtight container with a piece of plastic wrap pressed right onto the surface, and refrigerate. The lime juice helps prevent browning and the salsa stays fresh and flavorful.

What are the best tortillas for these tacos?

Both corn and flour tortillas work great for Poblano Chicken Tacos with Avocado-Jalapeño Salsa. Corn offers a slightly earthy, rustic flavor and is naturally gluten-free, while flour tortillas are soft and pillowy — pick whichever you love most!

Can I roast the poblano peppers in advance?

Definitely! Roasting them ahead gives you extra smoky flavor. You can store roasted, sliced poblanos in the fridge for a few days, then just give them a quick sauté or warm-up before assembling your tacos.

Final Thoughts

There’s nothing like gathering around the table for a meal full of color, texture, and vibrant flavor — and that’s exactly what you get with Poblano Chicken Tacos with Avocado-Jalapeño Salsa. They’re easy enough for busy weeknights but impressive enough for your next get-together. Don’t wait: give these tacos a try and watch them become a regular in your kitchen!

Poblano Chicken Tacos with Avocado-Jalapeño Salsa Recipe

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4.7 from 18 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 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 smoky spices, paired with charred poblano peppers and creamy avocado salsa, all wrapped in warm tortillas. Perfect for a quick and satisfying meal!

Ingredients

Scale

For the Chicken:

1 lb boneless, skinless chicken breasts
2 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper to taste

For the Avocado-Jalapeño Salsa:

2 medium poblano peppers, seeded and sliced
8 small corn or flour tortillas
1 ripe avocado
1 small jalapeño, seeded for less heat
Juice of 1 lime
2 tablespoons fresh cilantro
1 tablespoon water
Toppings such as shredded lettuce, diced tomato, or crumbled queso fresco

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Instructions

Season the Chicken: Season chicken breasts with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
Cook the Chicken: Heat 1 tablespoon olive oil in a skillet over medium-high heat and cook chicken 5–6 minutes per side until fully cooked. Remove from skillet and let rest before slicing.
Sauté the Poblano Peppers: In the same skillet, add remaining olive oil and sauté poblano peppers until tender and lightly charred, about 4–5 minutes.
Prepare the Avocado-Jalapeño Salsa: Blend avocado, jalapeño, lime juice, cilantro, water, and a pinch of salt until smooth.
Warm the Tortillas: Warm tortillas in a dry skillet or directly over a gas flame.
Assemble the Tacos: Fill tortillas with sliced chicken, poblano strips, avocado-jalapeño salsa, and desired toppings.
Serve: Serve the tacos immediately.

Notes

For a smokier flavor, roast the poblano peppers over an open flame before slicing.
Adjust the amount of jalapeño in the salsa to suit your heat preference.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican-Inspired