Corn tortillas are loaded with juicy, shredded chicken thighs baked with smoky poblano peppers, onion, garlic, and fresh cilantro, then stuffed with melty Monterey Jack cheese. Baked until golden and crisp, these tacos deliver a satisfying crunch on the outside and gooey, savory deliciousness inside. The finishing touch? A creamy, vibrant avocado-jalapeño salsa that you’ll want to drizzle on everything!
Why You’ll Love These Tacos
- ✔️ Easy Dinner Idea – On the table in under 45 minutes.
- ✔️ Baked, Not Fried – All the crunch without the mess.
- ✔️ Big Batch Friendly – Great for feeding a crowd.
- ✔️ Flavor Explosion – Bold spices, smoky peppers, and zesty salsa.
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 cloves garlic, minced
- 2 tbsp cilantro (leaves & stems), chopped
- 2 poblano peppers, deseeded and diced
- 1 small white onion, thinly sliced
- 6–8 corn tortillas
- 2 cups Monterey Jack cheese, shredded
- Cooking spray
- Shredded lettuce & lime wedges, for serving
For the Avocado-Jalapeño Salsa:
- 1 large avocado
- 1 medium jalapeño, deseeded and chopped (leave seeds for extra heat)
- ½ cup water
- ¼ cup cilantro (leaves & stems), chopped
- 1 tbsp white vinegar
- 1 tsp salt
Instructions
1. Make the Salsa: In a food processor, blend the avocado, jalapeño, water, cilantro, vinegar, and salt until smooth. Chill until ready to serve.
2. Cook the Chicken: Preheat oven to 400°F (200°C). Spray a baking dish with cooking spray. In a large bowl, toss chicken thighs with olive oil, spices, garlic, cilantro, poblanos, and onion. Spread into the prepared baking dish and bake for 20–22 minutes until the chicken is cooked through (165°F internal temp) and veggies are tender. Shred the chicken using two forks and mix with the roasted veggies.
3. Assemble the Tacos: Increase oven to 425°F (220°C) and line a baking sheet with parchment. Place tortillas on the sheet, spray one side with cooking spray, flip, and bake for 2–3 minutes to soften. Remove and layer each tortilla with cheese, the shredded chicken mixture, and more cheese. Fold over and press gently to seal.
4. Bake the Tacos: Bake for 15–17 minutes, or until the tortillas are golden and crispy.
5. Serve: Top with avocado-jalapeño salsa and shredded lettuce. Add a squeeze of lime and enjoy!
Tips for Success
- Don’t overstuff the tortillas—it can cause them to unfold.
- Work quickly while the tortillas are warm so they stay flexible.
- Prep the chicken and salsa up to 2 days ahead to save time.
Why This Recipe Works
These tacos combine convenience with restaurant-level flavor. They bake up crispy without frying, and the bold flavors of poblano peppers and seasoned chicken are perfectly balanced by the creamy avocado salsa. Whether it’s a weeknight dinner or casual get-together, this dish is a guaranteed hit!