RECIPE: Crispy poblano chicken tacos with avocado-jalapeño salsa
|Published
Tacos, the quintessential Mexican street food, have taken the world by storm with their delicious simplicity and incredible versatility.
A taco, at its core, is a traditional Mexican dish consisting of a tortilla, typically filled with a variety of ingredients. These can range from seasoned meats to fresh vegetables, all garnished with an array of toppings.
Whether you prefer the classic street taco with its soft corn tortilla or the crispy crunch of a hard-shell taco, there is a version of this dish to satisfy every palate.
Below, recipe developer and photographer Caitlin Prettyman has shared one of her favourite versions that you can try at home; crispy poblano chicken tacos with avocado-jalapeño salsa.
Prettyman said: “The corn tortillas are stuffed with cheese and a smokey shredded chicken and poblano mixture then baked until golden. They're crunchy on the outside, cheesy, and absolutely delicious inside.
“You can serve them with creamy avocado-jalapeño salsa for a delicious and easy meal.”
Crispy poblano chicken tacos with avocado-jalapeño salsa
Serves: 6
Ingredients
For the chicken tacos
1kg boneless skinless chicken thighs
Cooking spray
2 tbsp olive oil
1½ tsp chilli powder
1 tsp cumin
1 tsp smoked paprika
1 tsp salt
½ tsp black pepper
2 garlic cloves, minced
2 tbsp cilantro, chopped (leaves and stems)
2 poblano peppers, deseeded and 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 and roughly chopped
½ cup water
¼ cup cilantro, chopped (leaves and stems)
1 tbsp white vinegar
1 tsp salt
Method
Make the salsa. Add the avocado, jalapeño, water, cilantro, vinegar, and salt to a food processor and blend until smooth. Cover and keep the salsa stored in the refrigerator until you’re ready to serve.
Cook the chicken. Turn the oven on to 200°C and spray a baking dish with cooking spray.
Add the chicken thighs, olive oil, chilli powder, cumin, smoked paprika, salt, black pepper, garlic, cilantro, poblano peppers, and onion to a large bowl and toss until fully coated.
Arrange the chicken and veggies in your prepared dish (making sure everything is spread out). Bake for 20-22 minutes or until the chicken is cooked through and the veggies are tender. (The internal temperature of the chicken should be 74°C.)
Once done, use 2 large forks to shred the chicken and mix the shredded chicken and veggies together in the dish.
Assemble the tacos. Turn your oven up to 200°C and line a large baking pan with baking paper. Lay your tortillas out on the pan and spray them with cooking spray. Flip them over and bake for 2-3 minutes. (You need them just soft enough to fold over your filling.)
Once done, take the pan out of the oven and layer each tortilla on one side with cheese, your shredded chicken mixture, and a little more cheese. Fold the other side of the tortilla over your filling and press down gently to make it “stick”.
Bake. Once all of your tacos are made, place the pan back in the oven and bake for 15-17 minutes or until the cheese has melted and your tortillas are crispy.
Serve immediately with your avocado-jalapeño salsa and enjoy!