Instructions

• Make the salsa. Add the avocado, jalapeño, water, cilantro, vinegar and salt to a food processor and blend until smooth. Cover and keep the salsa stored in the refrigerator until you’re ready to serve.
• Cook the chicken. Turn the oven on to 400 degrees and spray a baking dish with cooking spray. Add the chicken thighs, olive oil, chili powder, cumin, smoked paprika, salt, black pepper, garlic, cilantro, poblano peppers and onion to a large bowl and toss until fully coated. Arrange the chicken and veggies in your prepared dish. Bake for 20-22 minutes or until the chicken is cooked through and the veggies are tender. Once done, use 2 large forks to shred the chicken and mix the shredded chicken and veggies together in the dish.
• Assemble the tacos. Turn your oven up to 425 degrees and line a large baking pan with parchment paper. Lay your tortillas out on the pan and spray them with cooking spray. Flip them over and bake for 2-3 minutes. Once done, take the pan out of the oven and layer each tortilla on one side with cheese, your shredded chicken mixture and a little more cheese. Fold the other side of the tortilla over your filling and press down gently to make it stick.
• Bake. Once all of your tacos are made, place the pan back in the oven and bake for 15-17 minutes or until the cheese has melted and your tortillas are crispy.
• Serve! Serve immediately with your avocado-jalapeño salsa and enjoy!