by: Michael ZennerPosted on: March 12, 2024March 24, 2024 DINNER / MEXICAN / CHICKEN Crispy Poblano Chicken Tacos Gallery Instructions Salsa Add all salsa ingredients to a blender blend until smooth Put in a container in the fridge Chicken Filling Preheat the oven to 400 Add all filling ingredients to a large mixing bowl Stir until chicken is coated Spread out mixture in a glass baking dish Bake for 20-25 minutes or until chicken has internal temperature of 160 degrees and the veggies are tender Remove from oven and shred chicken with a fork Mix all ingredients together and set aside Tacos If using an oven, preheat to 425 degrees. If using an air fryer, see below. Put the corn tortillas between 2 damp paper towels and put in the microwave for 10-15 seconds. This will make them flexible enough so they can be folded and stay in position Put the meat mixture on half of the tortilla Put some shredded cheese on the meat Fold over the tortilla so it sticks closed If baking, bake for 15-17 minutes until cheese it melted and tortillas are cripsy If using an air fryer, "fry" until cheese it melted and tortillas are cripsy Serve with avocado salsa and lettuce over the top Ingredients Salsa 2 avocados 2 jalapeños 1 cup water 1/2 cup cilantro chopped 2 tbsp white vinegar 2 tsp salt Chicken Filling 1 1/2 lb boneless skinless chicken thighs 2 tbsp olive oil 1 1/2 tsp chili powder 1 tsp cumin 1 tsp paprika 1 tsp salt 1/2 tsp pepper 2 garlic cloves, minced 2 tbsp cilantro chopped 2 poblano peppers deseeded/diced 1 small white onion, thinly sliced Tacos corn tortillas shredded mexican cheese shredded lettuce (optional topping)
