Crockpot Crispy Chicken Tinga Tacos with Jalapeño Avocado Crema
Crockpot Crispy Chicken Tinga Tacos with Jalapeño Avocado Crema feature tender shredded chicken in a smoky tomato-chipotle sauce, crisped to perfection and topped with a creamy, zesty avocado sauce. This bold and flavorful dish is perfect for taco nights or easy entertaining.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Halal
Ingredients
- chicken thighs or chicken breast
- onion
- garlic
- crushed tomatoes
- chipotle peppers in adobo
- chicken broth
- oregano
- cumin
- smoked paprika
- salt
- black pepper
- corn or flour tortillas
- oil
- avocado
- jalapeño
- lime juice
- cilantro
- Greek yogurt or sour cream
- garlic
- salt
Instructions
- Place chicken, sliced onion, and garlic in the crockpot.
- Add crushed tomatoes, chipotle peppers, chicken broth, oregano, cumin, smoked paprika, salt, and pepper.
- Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender.
- Shred the chicken and mix it back into the sauce.
- Heat a skillet with oil and cook portions of shredded chicken until crispy on the edges.
- Blend avocado, jalapeño, lime juice, cilantro, Greek yogurt or sour cream, garlic, and salt until smooth.
- Warm tortillas in a skillet or microwave.
- Fill tortillas with crispy chicken tinga.
- Drizzle with jalapeño avocado crema.
- Serve with optional toppings like cilantro or lime wedges.
Notes
- Use beef or pork instead of chicken for variation.
- Add toppings like pickled onions, lettuce, or cheese.
- Serve in lettuce wraps for a low-carb option.
- Adjust spice level by reducing chipotle peppers.
- Store crema separately and use within 2 days.
Nutrition
- Serving Size: 2 tacos
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 34 g
- Cholesterol: 95 mg
