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Chicken Mushroom Tacos

chicken mushroom tacos Serving
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Crispy baked tacos filled with flavorful chicken and mushrooms, topped with a creamy avocado-jalapeño sauce for the perfect weeknight dinner.

 

Ingredients

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For the Tacos

  • 1½ pounds boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 1½ teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 garlic cloves, minced
  • 2 tablespoons chopped cilantro
  • 2 poblano peppers, seeded and diced
  • 1 small white onion, thinly sliced
  • 1 cup sliced mushrooms
  • 6–8 corn tortillas
  • 2 cups shredded Monterey Jack cheese
  • Shredded lettuce, for serving
  • Lime wedges, for serving

For the Avocado–Jalapeño Sauce

  • 1 large avocado
  • 1 medium jalapeño, seeded and chopped
  • ½ cup water
  • ¼ cup chopped cilantro
  • 1 tablespoon white vinegar
  • 1 teaspoon salt

Instructions

  1. Blend avocado, jalapeño, water, cilantro, vinegar, and salt until smooth; refrigerate.
  2. Preheat oven to 400°F. Combine chicken, oil, spices, garlic, cilantro, and vegetables; toss well.
  3. Bake mixture for 20-22 minutes until chicken is cooked through.
  4. Shred chicken and mix with roasted vegetables.
  5. Increase oven to 425°F. Warm oil-brushed tortillas for 2-3 minutes.
  6. Add cheese and chicken-mushroom mixture to one half of each tortilla; fold over.
  7. Bake folded tacos for 15-17 minutes until crispy and golden.
  8. Serve with avocado-jalapeño sauce, lettuce, and lime wedges.

Notes

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: chicken tacos, mushroom tacos, avocado jalapeño sauce, crispy tacos, Mexican recipe

Find it online: https://www.joyliciousrecipes.com/chicken-mushroom-tacos/