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Crispy Chicken Tinga Tacos with Avocado-Jalapeño Crema

Crispy Chicken Tinga Tacos with Avocado-Jalapeño Crema made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken thighs
  • 1 tbsp olive oil
  • 1 medium onion sliced
  • 2 cloves garlic minced
  • 1 can 14 oz diced tomatoes
  • 2-3 chipotle peppers in adobo sauce chopped
  • 1 tsp cumin
  • Salt and pepper to taste
  • 8 corn or flour tortillas
  • 1 ripe avocado
  • 1 jalapeño seeded and chopped
  • 1 tbsp lime juice
  • Salt to taste for crema

Method
 

  1. Cook the chicken thighs.
  2. Sauté the onions and garlic.
  3. Add tomatoes and spices.
  4. Shred the chicken.
  5. Prepare the avocado-jalapeño crema.
  6. Heat the tortillas.
  7. Assemble the tacos.
  8. Serve and enjoy!

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