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Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema

Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema

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  • Author: Maria
  • Prep Time: 25 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 25 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Crockpot, Instant Pot, Stovetop
  • Cuisine: Mexican

Description

These Crockpot Crispy Chicken Tinga Tacos are packed with bold, smoky flavors and finished with a golden, crispy shell. Slow-cooked chicken is shredded and folded into cheesy tortillas, then baked to crispy perfection. A creamy jalapeño avocado crema adds a refreshing kick! Perfect for easy dinner recipes, high-protein recipes, and Mexican-inspired meals.

Ingredients

Chicken Tinga Filling:

  • 1 1/2 lbs boneless, skinless chicken breasts or thighs

  • 1 yellow onion, chopped

  • 3/4 cup red enchilada sauce

  • 2-3 chipotle peppers in adobo, finely chopped

  • 1 tsp dried oregano

  • 1 tsp ground cumin

  • 1 tsp kosher salt

Tacos:

  • 12-16 corn tortillas, warmed

  • 1/2 cup shredded pepper jack cheese

  • 1/2 cup shredded cheddar cheese

  • Olive oil, for brushing

  • Shredded lettuce & pickled onions, for serving

Jalapeño Avocado Crema:

 

  • 2 large avocados

  • 1/4-1/2 cup pickled jalapeños

  • 1/2 cup fresh cilantro

  • 1-2 tsp honey

  • 1 clove garlic, grated

  • Juice of 2 limes

  • Flaky salt, to taste

Instructions

Crockpot Method:

  1. Slow Cook the Chicken: In the crockpot, combine chicken, onion, enchilada sauce, chipotle, oregano, cumin, and salt. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours.

  2. Shred & Preheat: Once done, shred the chicken and toss it with the sauce. Preheat the oven to 425°F (220°C).

  3. Assemble & Bake: Warm tortillas in the microwave until pliable. Brush tortillas with olive oil on a baking sheet, then layer with cheese and shredded chicken. Fold in half and press gently. Bake for 5-8 minutes, flip, and bake another 5 minutes until crispy.

  4. Make the Avocado Crema: Blend all crema ingredients until smooth. Season with salt.

  5. Serve & Enjoy: Top tacos with avocado crema, shredded lettuce, pickled onions, and lime wedges.

Instant Pot Method:

  1. Follow the same steps but cook the chicken under high pressure for 8 minutes, then quick-release the steam. Proceed with steps 2-5.

Stovetop Method:

 

  1. Heat 2 tbsp olive oil in a large skillet over high heat. Sear chicken 2-3 minutes per side, then add onion and cook for another 3-5 minutes.

  2. Stir in enchilada sauce, chipotle, oregano, cumin, salt, and ⅓ cup water. Reduce heat to medium and simmer for 10-15 minutes until thickened.

  3. Follow steps 3-5 above for assembling, baking, and serving.

Notes

  • For extra crispy tacos, lightly brush the top of the tortillas with olive oil before baking.

  • Adjust the spice level by using more or fewer chipotle peppers.

 

  • Store leftovers in an airtight container for up to 3 days.

Nutrition

  • Serving Size: 2 tacos
  • Calories: 517
  • Sugar: 5g
  • Sodium: 810mg
  • Fat: 28g
  • Saturated Fat: 9g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 6g
  • Protein: 34g
  • Cholesterol: 85mg

Find it online: https://cooktune.com/crockpot-crispy-chicken-tinga-tacos-with-avocado-jalapeno-crema/