Crispy Jalapeno, Lime + Poblano Baked Chicken Tacos
Crispy oven baked chicken tacos with a bright jalapeno, lime and cilantro crema that are perfect for a weeknight meal.
Ingredients
Roasted Jalapeno Cilantro Lime Crema
- 2/3 C Sour Cream
- 1 C Cilantro coarsely chopped, packed
- 1 - 2 ea Jalapenos roasted, seeded, skinned (keep seeds for more heat)
- 2 Tbs Lime juice fresh squeezed is best
- 1/2 tsp Black Pepper
- 1/2 tsp Kosher Salt
- 2 ea Garlic cloves, large
Chicken + Veggies
- 1 - 1.5 lbs Boneless Chicken Breast (or Thighs) Butterfly the chicken pieces if very thick. Chicken should be about 1/2 - 3/4" thick.
- 3 Tbs Olive Oil
- 1/2 - 1 tsp Red Anaheim Chili Powder use 1 tsp for more heat
- 1 tsp each Chile Powder, Smoked Paprika, Cumin, Salt,
- 1/2 -3/4 tsp Black Pepper
- 3/4 tsp Ground Coriander
- 3 ea Poblano Peppers Roast, skin and de seed the peppers, chop into 1/2" pieces
- 1 ea White Onion, med Chop into 1/2 slices
- 5 ea Garlic Cloves Peel cloves and gently smash
- 2 ea Limes Slice 1 for garnish, Juice1 for filling
- 8 ea Corn Tortillas, 6" rounds
- 1.5 cups Oaxaca Cheese, shredded May sub Monterrey Jack, Muenster, or other fave white cheese.
Instructions
Prep
- Line two baking sheets with parchment paper and set aside
Roasted Jalapeno Cilantro Lime Crema
- Prep the sauce ahead of time and allow the flavors to meld in the fridge for 30-60 mins prior to serving.
- Roast the jalapenos (throw the poblanos to roast with the jalapenos) over a flame or in your oven to blacken the skin. Place into a container with a lid and let sit for 10 minutes, then remove the skin. Slice open and remove seeds and membranes. If you want more heat keep the seeds and membranes. Discard the top of the pepper.
- Coarsely chop the cilantro
- Combine all ingredients in a blender and pulse until smooth. Pour into a container and chill in the fridge.
Chicken + Veggies
- Preheat oven to 400*F. Line a baking sheet with parchment paper, drizzle olive oil on the parchment.
- Prepare the poblanos at the same time you roast the jalapenos and place in the same container to sweat the skins. Skin and deseed the poblanos. Chop the poblanos into 1/2 inch pieces. Set aside.
- Chop the white onion into 1/2" pieces and set aside.
- Filet open the chicken and pound out to an even thickness, between 1/2 and 3/4". Toss into a bowl with the olive oil, onions, garlic cloves and spices. Toss to coat evenly.
- Place chicken, onions, and garlic cloves on the parchment lined baking sheet and place in the oven. Bake for 10 minutes.
- After 10 minutes add the chopped poblano pieces. (I found that adding them at the beginning chars them because they are already mostly cooked from roasting them.) Bake for another 10 - 12 minutes. (Total baking time 20-22 minutes, adjust as necessary.)
- Remove everything from the oven. Remove the garlic and smash it, then add to a bowl with the veggies. Shred the chicken and then add to the bowl of veggies, add the juiced lime and stir well.
Tortillas
- Turn the oven temp up to 425*F
- Place 6 - 8 tortillas on a baking sheet, overlapping if necessary to fit. Brush both sides of each tortilla with olive oil.
- Place in the oven for about 4 minutes to warm up the tortillas. This helps them fold without breaking.
Assembly
- You may need to stack your tortillas while assembling your tacos.
- Place shredded oaxaca cheese on half of each tortilla, top with chicken and veggie mixture, add more cheese on top, fold the tortilla and repeat.
- Pro Tip: Work fast while the pan and filling are still warm. This helps the cheese melt a little and act like a glue to keep the tortillas folded. I have also found that if you make the taco, then flip the taco over so that the starting bottom is on top it helps the taco not flip open during baking.
- Line all the tacos up on the baking sheet and pop it into the oven for about 20 minutes or until the shells crisp up to your liking.
- Serve with the crema and additional lime wedges and any other toppings you desire.