Name: Charred Chile Chicken Tacos with Avocado Crema
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken thighs; 1 tbsp olive oil; 1 tsp chili powder; 1 tsp cumin; 1/2 tsp smoked paprika; 1/2 tsp garlic powder; Salt and pepper, to taste; 2 large poblano chiles; 8 small corn or flour tortillas; 1 ripe avocado; 1/3 cup sour cream; 2 tbsp lime juice (plus wedges for serving); 1/4 cup chopped fresh cilantro; 1/2 cup crumbled queso fresco (or shredded Monterey Jack)

Charred Chile Chicken Tacos with Avocado Crema

GingerApple6570

These Charred Chile Chicken Tacos fuse classic Mexican flavors with a touch of California flair—perfect for a lively weeknight dinner. Charring poblanos over an open flame brings smoky depth, while creamy avocado crema and crumbled queso fresco add richness and tang. Using both corn or flour tortillas keeps it authentic yet flexible. The chicken is boldly seasoned, juicy, and easy for beginners to handle, making this recipe both approachable and exciting. With vibrant toppings and satisfying portions, this meal delivers all the bold flavor and festive spirit you crave, right at home.

Ingredients

Instructions

Char the poblano chiles directly over a gas flame or under a broiler, turning until blackened all over, 7-8 minutes. Place in a bowl, cover, and let steam 5 minutes. Peel, discard stems/seeds, and slice thinly.
In a bowl, toss chicken thighs with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Set aside while prepping other ingredients.
Heat a large skillet over medium-high. Cook chicken thighs 4-5 minutes per side until browned and cooked through. Remove, let rest 2 minutes, then slice thinly.
While chicken cooks, mash avocado in a bowl. Stir in sour cream, lime juice, and a pinch of salt until smooth and creamy.
Warm tortillas in a dry skillet or over a flame until pliable.
To assemble: Layer sliced chicken, charred poblanos, and a generous spoonful of avocado crema in each tortilla. Top with cilantro and queso fresco. Serve with lime wedges.