If you’ve ever found yourself yearning for a vibrant weeknight meal, let me introduce you to pure happiness tucked inside a tortilla: Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa. These tacos bring together juicy, spice-marinated chicken, a playful crunch from panko and tortilla chips, sweetly charred bites of poblano, and a creamy, zippy salsa that will win over even the pickiest eaters. Every bite of these cken Tacos with Avocado-Jalapeño Salsa** is a fiesta—impossibly crisp, irresistibly fresh, and loaded with flavor. Trust me, these will quickly become your biggest taco craving!
Ingredients You’ll Need
This taco recipe keeps things delightfully simple but delivers big on flavor. Every ingredient serves a purpose, adding something special in taste, texture, or color—think crunchy, creamy, fresh, and spicy all at once!
- Chicken (1 pound, thinly sliced): Opt for breasts or thighs; thinly sliced for quick cooking and maximum crispiness.
- Buttermilk (1/2 cup): Tenderizes the chicken and infuses it with subtle tang.
- Salt, cumin, smoked paprika, black pepper, garlic powder: This bold spice blend guarantees deep, balanced flavor in every bite.
- Panko breadcrumbs (1 cup): The ultimate secret to super crunch—don’t skip these!
- Crushed tortilla chips (1/2 cup, optional): Extra crispy texture and a fun, toasty note if you want to take things over the top.
- Poblano pepper (1, finely diced): Mild smoky heat and beautiful flecks of green running throughout your crust.
- Oil for frying: Neutral oil like canola or vegetable ensures even, golden frying.
- Avocado (1, ripe): Silky, buttery base for your salsa—choose one yielding to slight pressure.
- Jalapeño (1 small, seeded): Gives the salsa its signature zing—keep some seeds for more heat if you like.
- Cilantro (1/4 cup): Lively, herbal brightness in every spoonful.
- Lime juice (2 tablespoons): Makes the salsa pop and keeps avocado vivid green.
- Garlic (1 clove): Rounds out the salsa with aromatic depth.
- Water (1–2 tablespoons): Makes the salsa perfectly scoopable and smooth.
- Salt (to taste): Enhances all the fresh flavors in your salsa and taco fillings.
- Corn or flour tortillas (8 small): The trusty carriers for all your delicious taco goods—choose your favorite!
- Shredded lettuce or cabbage: Lightens and crunches up the filling.
- Diced tomatoes or pico de gallo: Offers a juicy, refreshing contrast.
- Cotija or Mexican blend cheese: Salty, creamy, and melting into every hot taco.
- Lime wedges & extra cilantro: For that final zesty, herbal sprinkle.
How to Make cken Tacos with Avocado-Jalapeño Salsa**
Step 1: Marinate the Chicken
Begin by tossing your thinly sliced chicken with buttermilk, salt, cumin, smoked paprika, black pepper, and garlic powder in a bowl. This marinade both tenderizes the chicken and infuses it with bold, earthy flavors. Let the chicken soak up all the goodness for at least 15 minutes—longer if you have the time!
Step 2: Bread the Chicken
In a shallow dish, combine the panko breadcrumbs and crushed tortilla chips (if you want a double crunch), and stir in your finely diced poblano pepper. Dredge the marinated chicken pieces through this mixture, pressing gently so the coating sticks in all the right places. This extra poblano touch gives every bite bursts of flavor and color.
Step 3: Fry the Chicken
Heat a thin layer of oil in a large skillet over medium heat. Working in batches, fry the chicken cutlets for 3–4 minutes per side, until they’re gorgeously golden and irresistibly crispy. Don’t crowd the pan! When done, drain the chicken on paper towels to keep every piece shatteringly crisp.
Step 4: Make the Avocado-Jalapeño Salsa
Pop the ripe avocado, jalapeño (seeds in or out, your call), cilantro, lime juice, garlic, and a pinch of salt into a blender or food processor. Blend until smooth and creamy, adding a splash of water as needed to reach a dreamy, pourable consistency. You’ll want a generous drizzle on every taco!
Step 5: Warm the Tortillas
Nothing spoils a taco faster than a stiff tortilla! Quickly heat each tortilla in a dry skillet or zap them in the microwave wrapped in a damp paper towel, until they’re warm, soft, and ready to fold.
Step 6: Assemble the Tacos
Now comes the fun part! Fill each warm tortilla with shredded lettuce or cabbage, a few pieces of crispy poblano chicken, plenty of avocado-jalapeño salsa, and your favorite taco toppings—think juicy diced tomatoes, creamy cheese, extra cilantro, and a spritz of lime. Congrats, you’ve just made cken Tacos with Avocado-Jalapeño Salsa** that will blow everyone away!
How to Serve cken Tacos with Avocado-Jalapeño Salsa**
Garnishes
Finish each taco with a flurry of cotija cheese, more cilantro, and maybe an extra squeeze of lime. A drizzle of sour cream or your favorite hot sauce is the perfect way to make your cken Tacos with Avocado-Jalapeño Salsa** truly your own and add a little extra flair.
Side Dishes
Pair your tacos with vibrant side dishes like classic Mexican rice, refried beans, charred corn, or a bright cucumber salad. Even a side of simple tortilla chips and more avocado-jalapeño salsa lets the flavors of these cken Tacos with Avocado-Jalapeño Salsa** really shine.
Creative Ways to Present
Serve your tacos family-style on a big platter so everyone can build their own, or set out all the toppings in colorful bowls for a DIY taco night. For a fun twist, turn extra crispy poblano chicken into mini taco sliders or even taco salads with all the same toppings—and plenty of that silky salsa. However you serve cken Tacos with Avocado-Jalapeño Salsa**, they’ll always be a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover chicken or salsa, store each element separately in airtight containers in the fridge. The chicken will keep its texture for a day or two, and the salsa stays vibrant and fresh (thanks to the lime juice). Tortillas are best kept in their original packaging and quick-warmed right before serving.
Freezing
Breaded, uncooked chicken freezes well—just freeze the coated pieces on a baking sheet, then transfer to a zip-top bag. Cooked pieces can also be frozen, but for best results, reheat in the oven to restore the crunch. Avoid freezing the avocado-jalapeño salsa, as its creamy texture won’t thaw nicely.
Reheating
Bring your leftover chicken back to life by heating it in a hot oven (around 375°F) for 8–10 minutes, or until sizzling and crisp. Skip the microwave, which can soften the crispy coating. Salsa should be served cold or at room temp, so just give it a stir and it’s ready to enjoy.
FAQs
Can I bake the chicken instead of frying?
Absolutely! Arrange breaded chicken on a lined baking sheet, spritz with oil, and bake at 425°F for 18–20 minutes, flipping halfway. You’ll still get great crunch without the extra oil.
What’s the best way to make the tacos gluten-free?
Simply use gluten-free breadcrumbs and choose corn tortillas to make these cken Tacos with Avocado-Jalapeño Salsa** fully gluten-free (and just as delicious!) for everyone at your table.
Can I use another protein?
Definitely—shrimp or fish fillets work beautifully with the same crunchy coating and would pair just as well with the avocado-jalapeño salsa. Tofu is another great vegetarian variation!
How spicy is the avocado-jalapeño salsa?
The heat is pretty mild if you seed your jalapeño, but you can leave in some seeds or add a second pepper for more kick. You’re the boss of the spice level!
How far ahead can I make the salsa?
You can blend up the salsa a day ahead and keep it in the fridge. The lime keeps it fresh and green, just give it a good stir before serving your cken Tacos with Avocado-Jalapeño Salsa**.
Final Thoughts
If you’re looking for a taco night that’s bursting with color, crunch, and creamy kick, you’ll love making and sharing cken Tacos with Avocado-Jalapeño Salsa**. I can’t wait for you to taste how all those textures and flavors come together. Enjoy every joyous, zesty bite!
Print
cken Tacos with Avocado-Jalapeño Salsa** Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 servings (8 tacos)
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Description
These Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa are a delicious and flavorful twist on traditional tacos. Crispy breaded chicken, creamy avocado salsa, and fresh toppings make for a satisfying meal that’s perfect for any day of the week.
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts or thighs, thinly sliced
- 1/2 cup buttermilk
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup panko breadcrumbs
- 1/2 cup finely crushed tortilla chips (optional for extra crunch)
- 1 poblano pepper, finely diced
- Oil for pan-frying
For the Avocado-Jalapeño Salsa:
- 1 ripe avocado
- 1 small jalapeño, seeded (or leave seeds for heat)
- 1/4 cup fresh cilantro
- 2 tablespoons lime juice
- 1 clove garlic
- 1–2 tablespoons water (to thin)
- Salt to taste
- 8 small corn or flour tortillas
- Shredded lettuce or cabbage
- Diced tomatoes or pico de gallo
- Cotija cheese or shredded Mexican blend cheese
- Extra lime wedges and chopped cilantro for garnish
For Serving:
Instructions
- Marinate the Chicken: In a bowl, combine chicken with buttermilk, salt, cumin, paprika, black pepper, and garlic powder. Let marinate for 15–30 minutes.
- Prepare the Breadcrumb Mixture: In a shallow dish, mix panko breadcrumbs and crushed tortilla chips. Stir in diced poblano pepper.
- Dredge and Fry: Dredge the marinated chicken pieces in the breadcrumb mixture, pressing lightly to coat. Fry in batches until golden brown and fully cooked.
- Make the Avocado-Jalapeño Salsa: Blend avocado, jalapeño, cilantro, lime juice, garlic, and salt until smooth. Adjust consistency with water.
- Assemble Tacos: Warm tortillas and fill with lettuce, crispy chicken, avocado salsa, and toppings. Serve with lime wedges.
Notes
- Add sour cream or hot sauce for extra flavor.
- For a baked version, bake breaded chicken at 425°F for 18–20 minutes, flipping halfway.
Nutrition
- Serving Size: 2 tacos
- Calories: 460
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 85 mg
