Description
Hearty Crockpot Crispy Chicken Tinga Tacos blend Mexican comfort with zesty flavors, promising a culinary journey through smoky chipotle and tender shredded chicken. Silky avocado jalapeño crema adds cool richness, making each bite a perfect harmony of spice and creaminess for you to savor.
Ingredients
Scale
Protein:
- 1.5 pounds (680 grams) boneless, skinless chicken breasts or thighs
Spices and Seasonings:
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 2–3 chipotle peppers in adobo, finely chopped
Base and Flavor Components:
- 1 yellow onion, chopped
- 0.75 cups (180 milliliters) red enchilada sauce
Cheese:
- 0.5 cups (120 grams) shredded pepper jack cheese
- 0.5 cups (120 grams) shredded cheddar cheese
Tortillas:
- 12–16 corn tortillas, warmed
Olive Oil:
- Olive oil, for brushing
Serving Components:
- Shredded lettuce
- Pickled onions
Jalapeno Avocado Crema:
- 2 large avocados
- 0.25–0.5 cups (60–120 milliliters) pickled jalapenos
- 0.5 cups (120 milliliters) fresh cilantro
- 1–2 teaspoons honey
- 1 clove garlic, grated
- Juice of 2 limes
- Flaky salt, to taste
Instructions
- Gently nestle whole chicken pieces into the crockpot, layering with diced onions and aromatic spices. Drizzle enchilada sauce generously to ensure complete flavor infusion.
- Allow chicken to slow-cook until meat becomes incredibly tender and easily separates with minimal effort, approximately 4-5 hours on low temperature setting.
- Carefully extract chicken from cooking liquid, using two forks to meticulously shred meat into delicate, uniform strands. Thoroughly incorporate shredded chicken back into remaining sauce.
- Prepare tortillas by lightly brushing with olive oil, creating a golden canvas for taco assembly. Strategically arrange shredded cheese as a foundational layer.
- Distribute shredded chicken evenly across cheese-lined tortillas, ensuring balanced flavor distribution. Gently fold tortillas into classic half-moon shape.
- Transfer prepared tacos onto preheated baking sheet, positioning them to achieve maximum crispiness. Bake in thoroughly heated oven until edges transform into crunchy, golden-brown perfection.
- Craft creamy avocado jalapeño sauce by blending ripe avocado, jalapeño, cilantro, and complementary seasonings until achieving silky, smooth consistency.
- Plate crispy tacos and embellish with freshly prepared avocado crema, crisp lettuce fragments, tangy pickled onions, and vibrant lime wedges for final flourish.
Notes
- Control moisture by selecting boneless, skinless chicken breasts or thighs for consistent shredding and preventing dryness during slow cooking.
- Adjust spice levels by modifying chipotle peppers and enchilada sauce intensity, accommodating different heat preferences.
- Enhance crispy texture by patting tortillas completely dry before brushing with olive oil, ensuring maximum crunchiness during baking.
- Create gluten-free alternative by using corn
- Prep Time: 25 minutes
- Cook Time: 4 hours
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 70 mg