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Crockpot Crispy Chicken Tinga Tacos with Jalapeño Avocado Crema Recipe

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These Crockpot Crispy Chicken Tinga Tacos with Jalapeño Avocado Crema offer a flavorful and easy-to-make Mexican-inspired meal. Tender shredded chicken cooked in a spicy chipotle enchilada sauce is folded inside crispy baked corn tortillas layered with melted cheese, then served with a creamy, zesty avocado crema that includes pickled jalapeños for an extra kick. Perfect for casual dinners or entertaining, this recipe uses slow cooking for rich depth of flavor and crisping in the oven for texture.

Ingredients

Chicken Tinga

  • 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

Tacos

  • 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
  • Olive oil, for rubbing tortillas

Jalapeño Avocado Crema

  • 2 large avocados, halved
  • 1/4-1/2 cup pickled jalapeños (adjust to spice preference)
  • 1/2 cup fresh cilantro
  • 1-2 teaspoons honey
  • 1 clove garlic, grated
  • Juice of 2 limes
  • Flaky salt, to taste

Instructions

  1. Cook the Chicken Tinga: In the bowl of your crockpot, combine the chicken, chopped onion, red enchilada sauce, chopped chipotle peppers, dried oregano, ground cumin, and kosher salt. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours until the chicken is tender and fully cooked.
  2. Shred and Prepare for Baking: When finished cooking, shred the chicken using two forks and toss it with the sauce in the crockpot. Preheat your oven to 425°F (220°C).
  3. Prepare Tortillas and Bake: Warm the corn tortillas in the microwave for 30 seconds to 1 minute until pliable. On a baking sheet, lightly rub each tortilla with olive oil. Lay them flat, then evenly layer with the shredded pepper jack and cheddar cheeses followed by the shredded chicken mixture. Fold each tortilla in half over the filling, gently pressing to adhere. Bake in the preheated oven for 5-8 minutes, then carefully flip the tacos and bake for another 5 minutes or until the cheese melts and tortillas turn crispy.
  4. Make Jalapeño Avocado Crema: While tacos bake, add the avocados, pickled jalapeños, fresh cilantro, honey, grated garlic, and lime juice to a blender. Blend until smooth and creamy. Season with flaky salt to taste.
  5. Serve the Tacos: Remove tacos from oven and serve topped with avocado crema, shredded lettuce, pickled onions, extra lime wedges, and any other preferred toppings.

Notes

  • The recipe includes instructions for making the chicken tinga using a crockpot, pressure cooker (Instant Pot), or stovetop method for flexibility.
  • Adjust the amount of chipotle peppers and pickled jalapeños in the crema according to your preferred spice level.
  • Warming the tortillas before baking helps prevent cracking and ensures they fold easily.
  • Olive oil rubbing on tortillas before baking enhances crispiness and flavor.
  • This recipe serves about 6 people and can be doubled for larger gatherings.

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