Description
Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema is a flavorful dish featuring tender shredded chicken in a spicy sauce, served in warm corn tortillas and topped with a creamy avocado jalapeño sauce.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 2 tablespoons chipotle peppers in adobo sauce, chopped
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup crumbled queso fresco
- 1 ripe avocado
- 1/2 cup sour cream
- 1 jalapeño, seeded and chopped
- 1 tablespoon lime juice
- Salt to taste
Instructions
- In a crockpot, combine chicken thighs, diced onion, minced garlic, diced tomatoes, chipotle peppers, cumin, oregano, smoked paprika, salt, and pepper. Stir to mix well.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and easily shredded.
- Once cooked, shred the chicken in the crockpot using two forks and stir to combine with the sauce.
- For the avocado jalapeño crema, blend avocado, sour cream, jalapeño, lime juice, and salt in a food processor until smooth. Adjust seasoning to taste.
- To assemble the tacos, warm the corn tortillas in a skillet over medium heat for about 30 seconds on each side.
- Fill each tortilla with shredded chicken, top with shredded lettuce, diced tomatoes, and queso fresco. Drizzle with avocado jalapeño crema before serving.
Notes
- For added flavor, consider marinating the chicken in the spices and tomatoes overnight before cooking.
- You can substitute the chicken thighs with boneless, skinless chicken breasts for a leaner option.
- For a vegetarian version, replace the chicken with black beans or jackfruit.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg