Crockpot Crispy Chicken Tinga Tacos with Jalapeño Avocado Crema
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Half Baked Harvest · by Tieghan Gerard★ 4.8 (288)

Crockpot Crispy Chicken Tinga Tacos with Jalapeño Avocado Crema

NUTRITION · PER SERVING265M COOK
CAL 24%·PRO 71%
CARBS 42G35% OF CAL
10G FIBER0G ADDED0G INTRINSIC25G OTHER6G TOTAL SUGAR
FAT 20G38% OF CAL
5G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Shredded chicken tinga with chipotle and enchilada sauce, crisped in fried tortillas, and topped with melted cheese and a cooling jalapeño-avocado crema. Bold, spicy, and satisfying.

mainmexicantacochickengluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 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
  • 2 limes (juice from)
  • flaky salt
PREP
25M
SODIUM
1198MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.