Go Back
Print Pin

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.

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

Instructions

  • Cook the chicken thighs.
  • Sauté the onions and garlic.
  • Add tomatoes and spices.
  • Shred the chicken.
  • Prepare the avocado-jalapeño crema.
  • Heat the tortillas.
  • Assemble the tacos.
  • Serve and enjoy!