Crockpot Chicken Tinga Tacos with Avocado Jalapeño Crema
These crockpot chicken tinga tacos are loaded with smoky, savory chicken, melted cheese, and a creamy avocado jalapeño crema, creating the perfect blend of bold flavors and textures.
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
- 2 large avocados, halved
- 1/4-1/2 cup pickled jalapeños
- 1/2 cup fresh cilantro
- 1-2 teaspoons honey
- 1 clove garlic, grated
- Juice from 2 limes
- Flaky salt
Instructions
- Prepare the chicken: In the bowl of your crockpot, combine the chicken, onion, enchilada sauce, chipotle peppers, oregano, cumin, and salt. Cover and cook on LOW for 4 hours or HIGH for 2-3 hours.
- Shred the meat: Once the chicken is tender, shred it with two forks and mix it back into the sauce to soak up all the flavor.
- Crisp up the tacos: Preheat your oven to 425° F. Warm the corn tortillas in the microwave for 30 seconds to make them pliable. Rub each tortilla with a little olive oil, then fill with cheese and chicken tinga. Fold the tortillas in half, pressing gently to seal.
- Bake: Arrange the tacos on a baking sheet and bake for 5-8 minutes. Flip and bake for another 5 minutes, or until the tortillas are golden and crispy.
- Make the crema: In a blender, combine avocados, pickled jalapeños, cilantro, honey, garlic, lime juice, and a pinch of salt. Blend until creamy.
- Assemble the tacos: Serve the tacos hot, topped with avocado crema, shredded lettuce, and pickled onions. Add a squeeze of lime for extra brightness.