Crispy Poblano Chicken Tacos with Avocado Cream

Prep Time: 25 mins | Cook Time: 15 min | Course: Dinner | Serves: 4

Delicious and crispy shredded chicken tacos sautéed with poblano peppers and onions. Dressed with avocado cream sauce. Completely inspired by Caitlin @ Kalefornia Kravings https://kaleforniakravings.com/crispy-poblano-chicken-tacos-with-avocado-jalapeno-salsa/

1 ½ lbs boneless skinless chicken thighs

2 Tbsp olive oil, divided 

1 cup salsa

Salt and pepper, to taste 

3 cloves garlic, minced 

1 poblano pepper, deseeded and diced 

1 onion, diced 

8 corn tortillas 

2 Tbsp cilantro, chopped 

2 cups shredded pepper jack cheese 

Shredded iceberg lettuce, for serving

Lime wedges, for serving

Avocado Cream: 

1 avocado 

½ jalapeno, deseeded

¼ cup cilantro 

1 Tbsp vinegar 

Salt, to taste 

1 cup sour cream 

Preheat oven to 425*. Lightly spray oil a rimmed baking sheet and set aside. In a large skillet, cook chicken in 1 tablespoon olive oil for about 4 minutes per side. Add salsa and simmer until cooked through. Remove from the heat and shred chicken with 2 forks or in a stand mixer with the paddle attachment. 

Place the skillet back over the heat and sauté the onion, poblano pepper, garlic, salt, and pepper together until the onions are softened. Turn off the heat and stir the chicken back in. 

Lay tortillas on the prepared baking sheet and warm in the oven for 2-3 minutes. Fill the tortillas with a layer of chicken saute and cheese, then fold in half and bake for 15-17 minutes until crispy. 

Whiz the avocado, jalapeno, cilantro, vinegar, salt, and sour cream in a food processor until smooth. 

Serve the tacos over a plate of shredded lettuce, drizzle with avocado cream, and serve with wedges of lime.