Description
Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema are a mouthwatering delight that brings the flavors of Mexico straight to your table. Tender, smoky chicken cooked to perfection in a crockpot is paired with a creamy, spicy avocado jalapeño crema for an irresistible topping. Perfect for gatherings or a cozy night in, these tacos are sure to impress friends and family alike. Enjoy a flavor explosion in every bite and elevate your taco night experience!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 medium sweet onion, chopped
- 3 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, finely chopped
- 2 tsp ground cumin
- 1 tsp dried oregano
- Salt to taste
- 8 corn or flour tortillas
- For the Avocado Jalapeño Crema: 2 ripe avocados
- 1 cup Greek yogurt (or sour cream)
- Juice of 1 lime
- 1 diced jalapeño (seeds removed)
- Salt and pepper to taste
Instructions
- Prepare the ingredients by chopping the onion and mincing the garlic.
- In a bowl, mix chipotle peppers, cumin, oregano, garlic, and salt. Rub this mixture over the chicken breasts.
- Place seasoned chicken in the crockpot and add chopped onion on top. Pour enough water or chicken broth to cover.
- Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender and easily shredded.
- For the crema, mash avocados with Greek yogurt, lime juice, jalapeños, salt, and pepper until smooth but slightly chunky.
- Shred cooked chicken and mix it back into the sauce for enhanced flavor.
- Assemble tacos by filling warm tortillas with shredded chicken and drizzling with avocado jalapeño crema.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approximately 280g)
- Calories: 480
- Sugar: 6g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 90mg