Do you ever wonder why some tacos have the power to transform an ordinary meal into an extraordinary experience? The secret often lies in the quality of flavor combinations and the cooking method. Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Cream is a prime example of how slow cooking can develop complex flavors while making meal prep hassle-free. These tacos not only burst with flavor, but they also challenge the common belief that good meals take a long time to prepare. Imagine coming home to succulent, tender chicken drenched in a smoky sauce, all wrapped snugly in crispy tortillas. Why make this recipe? Because it’s the perfect balance of flavor, convenience, and freshness!
How to Make Crockpot Crispy Chicken Tinga Tacos
Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Cream are not only easy to prepare but also incredibly satisfying. Let’s delve deeper into the ingredients you’ll need for an unforgettable taco night!
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts or thighs
- 1 yellow onion, chopped
- ¾ cup red enchilada sauce
- 2-3 chipotle peppers in adobo, finely chopped
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp kosher salt
- 12-16 corn tortillas, warmed
- ½ cup shredded pepper jack cheese
- ½ cup shredded cheddar cheese
- Olive oil, for brushing
- Shredded lettuce & pickled onions, for serving
- 2 large avocados
- ¼-½ cup pickled jalapeños
- ½ cup fresh cilantro
- 1-2 tsp honey
- 1 clove garlic, grated
- Juice of 2 limes
- Flaky salt, to taste
Substitution Suggestions:
- Chicken: You can use turkey or even a plant-based protein like jackfruit for a vegetarian option.
- Cheese: Swap out pepper jack and cheddar for your favorite cheese, or use dairy-free cheese if you have dietary restrictions.
- Peppers: If chipotles aren’t available, go for smoked paprika for a milder flavor.
- Tortillas: Flour tortillas can be used if you prefer a softer texture, though they won’t crisp up the same way.
Directions
Slow Cook the Chicken: In the crockpot, combine the chicken, onion, enchilada sauce, chipotle peppers, oregano, cumin, and salt. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours.
Shred & Preheat: Once done, shred the chicken and mix it with the sauce. Preheat your oven to 425°F (220°C).
Assemble & Bake: Warm the tortillas in the microwave until soft and pliable. Brush each tortilla lightly with olive oil and place them on a baking sheet. Layer with cheese and shredded chicken, then fold them in half and press gently. Bake for 5-8 minutes, flip, and bake for another 5 minutes until they are crispy.
Make the Avocado Crema: In a blender, combine the avocados, pickled jalapeños, cilantro, honey, grated garlic, and the juice of 2 limes. Blend until smooth and season with flaky salt to taste.
Serve & Enjoy: Top your tacos with the avocado crema, shredded lettuce, pickled onions, and lime wedges.
Alternative Cooking Method: If you prefer a quicker method, follow the same steps but cook the chicken under high pressure in an Instant Pot for 8 minutes, then quick-release the steam and proceed with steps 2-5.
Skillet Method: Heat 2 tbsp of olive oil in a large skillet over high heat. Sear the chicken for 2-3 minutes per side, then add the onion and cook for an additional 3-5 minutes. Stir in the enchilada sauce, chipotle, oregano, cumin, salt, and ⅓ cup of water. Reduce the heat to medium and simmer for 10-15 minutes until thickened. Follow steps 3-5 for assembling, baking, and serving.
Nutritional Information for Crockpot Crispy Chicken Tinga Tacos
- Serving Size: 2 Tacos
- Calories: 450
- Protein: 30g
- Carbohydrates: 35g
- Fat: 20g
- Fiber: 5g
- Sugar: 3g
- Sodium: 900mg
Serving Suggestions for Crockpot Crispy Chicken Tinga Tacos
To elevate your taco experience, consider the following serving suggestions:
- Taco Bar: Set up a taco bar with various toppings such as diced tomatoes, sour cream, and different types of salsa to make it interactive and fun.
- Side Dishes: Pair your tacos with sides like Mexican street corn, a refreshing cucumber salad, or tortilla chips with guacamole.
- Beverage Pairing: Serve with a light lager or a refreshing margarita to enhance the dining experience.
- Make It a Platter: Arrange the tacos on a large platter with all the toppings spread out. This allows guests to build their own, customizing each taco to their liking!
Conclusion
In summary, Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Cream are a game-changer for anyone looking to enjoy a delicious yet simple meal. This recipe combines a variety of flavors and textures, making it a true crowd-pleaser. Try this dish today, and let us know your thoughts in the comments section below! Don’t forget to subscribe for more exciting recipes and updates!
FAQs
1. Can I prepare the chicken ahead of time?
Yes, you can prepare the chicken in advance and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months. Just reheat before serving.
2. How do I make the tacos spicier?
For extra heat, add more chopped chipotle peppers or serve with a spicier salsa.
3. Can I use store-bought salsa instead of making the crema?
Absolutely! A fresh avocado salsa or any favorite store-bought salsa will work well with these tacos.
Whether you’re hosting a gathering or simply enjoying a family dinner, these tacos are sure to impress and satisfy every palate!