Description
These Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema are a delicious twist on traditional tacos. Tender chicken cooked in a flavorful sauce, topped with a creamy avocado jalapeño crema, and served in warm corn tortillas. A perfect meal for taco night!
Ingredients
Units
Scale
Ingredients:
-
- 1 1/2 pounds boneless chicken breasts or thighs
- 1 yellow onion, chopped
- 3/4 cup red enchilada sauce
- 2–3 chipotle peppers in adobo, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 12–16 corn tortillas, warmed
- 1/2 cup shredded pepper jack cheese
- 1/2 cup shredded cheddar cheese
- shredded lettuce and pickled onions, for serving
Crema:
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- 2 large avocados, halved
- 1/4–1/2 cup pickled jalapeños
- 1/2 cup fresh cilantro
- 1–2 teaspoons honey
- 1 clove garlic, grated
- 2 limes (juice from)
- flaky salt
Instructions
- Cook Chicken: Place chicken, onion, enchilada sauce, chipotle peppers, oregano, cumin, and salt in a crockpot. Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- Make Crema: Blend avocados, jalapeños, cilantro, honey, garlic, lime juice, and salt until smooth.
- Assemble Tacos: Shred the cooked chicken and serve on warm tortillas with cheeses, lettuce, pickled onions, and avocado jalapeño crema.
Notes
- You can customize the level of spice by adjusting the amount of chipotle peppers in adobo used.
- Feel free to add additional toppings like sour cream, salsa, or fresh herbs.
Nutrition
- Serving Size: 1 taco
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 80 mg