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Crispy Chicken Tinga Tacos with Avocado-Jalapeño Crema

Crispy Chicken Tinga Tacos with Creamy Avocado-Jalapeño Bliss

Enjoy these Crispy Chicken Tinga Tacos with Avocado-Jalapeño Crema, a flavorful and satisfying meal perfect for weeknight dinners.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 tacos
Course: Lunch
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tinga Filling
  • 4 cups shredded chicken Use store-bought or homemade
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 14.5 ounces fire roasted diced tomatoes
  • 1/2 cup chipotle sauce adjust based on spice tolerance
  • 1 medium chipotle pepper diced
  • 1 cup chicken broth low-sodium recommended
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon salt adjust to taste
  • 8 pieces corn tortillas large recommended
  • 1 cup shredded cheddar cheese optional
For the Avocado-Jalapeño Crema
  • 2 medium avocados ripe
  • 1 cup sour cream substituting with Greek yogurt is optional
  • 1 medium jalapeño remove seeds for less heat
  • 2 tablespoons lime juice freshly squeezed
  • 1/4 cup cilantro chopped

Equipment

  • sauté pan
  • Blender
  • oven
  • baking pan

Method
 

Crema Preparation
  1. Blend ripe avocados, sour cream, jalapeño, garlic, cilantro, lime juice, and garlic salt until smooth and creamy. Refrigerate until ready to serve.
Tinga Sauce Preparation
  1. In a sauté pan, heat olive oil over medium heat. Add diced onion and minced garlic, cooking until softened (about 2-3 minutes). Stir in fire-roasted diced tomatoes, chipotle sauce, diced chipotle peppers, and chicken broth. Simmer for 5-7 minutes until thickened, then blend until smooth.
Add Chicken
  1. Return the blended sauce to the pan. Mix in shredded chicken, dried oregano, cumin, and salt. Heat until everything is warmed through.
Assemble Tacos
  1. Preheat oven to 425°F. Place corn tortillas on a lined baking pan, spray one side with cooking spray, and bake for 3-4 minutes until slightly crisp. Layer the tortillas with cheese, followed by the chicken tinga, and add more cheese before folding.
Bake Tacos
  1. Return the filled tacos to the oven and bake for 15-17 minutes until crispy and the cheese is fully melted.
Serve
  1. Enjoy your crispy tacos immediately, pairing them with the avocado-jalapeño crema and any desired toppings.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Optional garnishes include fresh cilantro or diced tomatoes for extra flavor.

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