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Crunchy chicken tacos with poblano and avocado jalapeño salsa

Crunchy Chicken Tacos with Poblano and Avocado Jalapeño Salsa

Delicious crispy tacos filled with flavorful seasoned chicken, topped with a vibrant avocado jalapeño salsa, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine Mexican
Servings 6 servings
Calories 450 kcal

Ingredients
  

For the Chicken

  • 2 pounds boneless chicken breasts or thighs Tender, lean meat
  • 1 cup hot sauce Adds spice and moisture
  • 6 tablespoons salted butter Provides richness and flavor
  • 2 teaspoons seasoned salt Enhances overall taste
  • to taste black pepper Adds subtle heat

For the Tacos

  • 12 pieces hard shell tacos For crunch and structure
  • 1 cup shredded cheddar cheese Melts beautifully and adds creaminess
  • 1/2 cup shredded pepper jack cheese Adds a bit of spice

For the Salsa

  • 2 pieces chipotle peppers, chopped Contributes smokiness and spice
  • 1/2 cup sour cream or plain Greek yogurt For a creamy finish
  • 1/2 cup mayo Adds richness and creaminess
  • 1/2 cup buttermilk Contributes to the sauce's tanginess
  • 1 tablespoon dried parsley Adds a hint of earthiness
  • 2 teaspoons dried dill Offers a fresh, herbaceous note
  • 1 teaspoon garlic powder Enhances savory flavors
  • 1 teaspoon onion powder Adds depth of flavor
  • 1/4 – 1/2 cup pickled jalapeños For extra heat
  • 1 teaspoon kosher salt Brings all flavors together

For Serving

  • to taste cilantro Fresh herb for brightness
  • to taste green onion Offers a mild onion flavor
  • to taste avocado Adds creaminess and richness
  • 2 tablespoons chopped fresh chives Provides a mild onion flavor

Instructions
 

Preparation

  • In a bowl, combine the hot sauce with the cut-up chicken breasts or thighs. Toss the meat thoroughly to coat it in the spicy sauce.
  • In a large skillet, melt the butter over medium heat. Once it’s melted and starts to bubble, add the seasoned chicken to the pan.
  • While the chicken cooks, season it with seasoned salt and black pepper.
  • Once the chicken is done, remove it from the skillet and allow it to rest for a moment. Shred the chicken into bite-sized pieces using two forks.

Making the Salsa

  • In a mixing bowl, combine the chopped chipotle peppers with the sour cream, mayonnaise, and buttermilk. Stir until it reaches a creamy consistency.
  • Incorporate the dried parsley, dried dill, garlic powder, onion powder, pickled jalapeños, and kosher salt into the creamy mix.

Assembly

  • Prepare the hard shell tacos as instructed on the packaging.
  • Start by placing shredded chicken into the bottom of each taco shell.
  • Sprinkle shredded cheddar and pepper jack cheese over the chicken.
  • Finish with a drizzle of the creamy salsa over the top of the cheese.
  • Add your preferred toppings, such as cilantro, green onions, and avocado slices.

Serving

  • Serve the tacos immediately, either on a platter or individually.

Notes

Customize toppings to your preference. Store leftovers separately in airtight containers for best freshness.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 28gFat: 25gSaturated Fat: 12gSodium: 950mgFiber: 2gSugar: 3g
Keyword Avocado Salsa, Crunchy Chicken Tacos, easy dinner, Poblano Salsa, Taco Recipe
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