Chicken Tinga Tacos
Course: Main Course
Keyword: Slow Cooker & Instant Pot, Weeknight Meals
Servings: 4 servings
Author: Denise
Ingredients
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
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Instructions
- 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.
Notes
Serves 4-6
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