Chicken Tinga Tacos

Print Recipe Pin Recipe Save Recipe
No ratings yet

Chicken Tinga Tacos

Course: Main Course
Keyword: Slow Cooker & Instant Pot, Weeknight Meals
Servings: 4 servings
Author: Denise


Taco Meat Ingredients:

  • 4 lbs. boneless skinless chicken breasts
  • 4 cloves garlic diced
  • Juice of two limes
  • 1 yellow onion diced
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp chili powder
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 1 bottle beer this will all cook off but you can sub for 2 cups chicken broth if you want

Avocado Cream Ingredients:

  • 1-2 avocados pitted and diced (add more or less depending on amount of avocado flavor you want)
  • ½ cup sour cream
  • ½ cup avocado mayonnaise
  • 1 Tbsp lime juice
  • Dash of kosher salt and pepper

Taco Accompaniments:

  • Corn tortillas
  • Shredded lettuce
  • Tomatoes diced


  • Place all ingredients for taco meat in slow cooker. Cook on low for 6-8 hours or high for 4 hours. Once done, shred with two forks.
  • Remove from slow cooker and spread meat on a cookie sheet. Broil on the top rack of an oven for 3-4 minutes to crisp up the edges.
  • Once meat is done, set aside and make avocado cream. For avocado cream, place all ingredients in a blender or mixer and mix until smooth.
  • Serve tacos on corn tortillas. Top with shredded lettuce, tomatoes, avocado cream, and any other toppings desired. Serve with a side of Spanish rice or beans.


Serves 4-6
share this recipe:

filed under:

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Still hungry? Here’s more