Description
Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema are a perfect blend of smoky, savory flavors and creamy textures, making them an ideal choice for any taco night or casual gathering. The slow-cooked chicken infused with chipotle and spices pairs beautifully with the crispy baked tortillas and the luscious avocado jalapeño crema. This dish is not only easy to prepare but also offers versatility in serving options, ensuring it will quickly become a favorite in your meal rotation. Enjoy these tacos topped with fresh ingredients for a delicious and satisfying experience that everyone will love.
Ingredients
- 1 ½ lbs boneless, skinless chicken (breasts or thighs)
- ¾ cup red enchilada sauce
- 2–3 chipotle peppers in adobo
- 12–16 corn tortillas
- 2 large avocados
- ½ cup pickled jalapeños
- ½ cup shredded pepper jack cheese
- Lime juice
Instructions
- In a slow cooker, combine chicken, onion, enchilada sauce, chipotle peppers, oregano, cumin, and salt. Cook on LOW for 4–5 hours or HIGH for 2–3 hours until tender.
- Shred the cooked chicken and return it to the sauce.
- Preheat the oven to 425°F (220°C). Warm tortillas and brush with olive oil on a baking sheet.
- Layer each tortilla with cheese and shredded chicken, then fold and bake for about 10 minutes until crispy.
- Blend avocados, jalapeños, cilantro, honey, garlic, lime juice, and salt to make the crema.
- Serve tacos topped with crema and desired toppings.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Category: Main
- Method: Slow cooking and baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco (approximately 100g)
- Calories: 250
- Sugar: 2g
- Sodium: 680mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg
Keywords: Adjust spice levels by varying the amount of chipotle peppers used. Feel free to customize toppings like diced tomatoes or sour cream based on preference.