Crispy Chicken Tinga Tacos with Avocado-Jalapeño Crema
Crispy chicken. Melty cheese. Creamy avocado-jalapeño crema that basically tastes like flavor just showed up and took over your life. These tacos are not trying to be shy. They’re the kind of meal that convinces you to double the recipe halfway through cooking. And yes, that is very much a thing.
If you’ve ever had one of those days where your brain says “salad” but your heart whispers “crispy taco,” then welcome. These Chicken Tinga Tacos are what you make when you want to eat something that feels fun, tastes bold, and still leans healthy-ish. And yes, we’re absolutely going to talk about that crema—because it’s not optional. It’s mandatory.
Let’s dive in.
What You’ll Need
Here’s everything to make this deliciousness happen. Nothing weird or hard to find. And I’ve got swaps for a few things too, if needed.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken thighs or breasts | 1.5 lbs | Boneless + skinless |
| Yellow onion | 1 | Chopped |
| Red enchilada sauce | ¾ cup | Use a good quality one |
| Chipotle peppers in adobo | 2–3 | Finely chopped |
| Dried oregano | 1 tsp | Mexican oregano if you have it |
| Ground cumin | 1 tsp | Warm spice vibes |
| Kosher salt | 1 tsp | Adjust to taste |
| Corn tortillas | 12–16 | Warmed |
| Pepper jack cheese | ½ cup | Shredded |
| Cheddar cheese | ½ cup | Shredded |
| Avocados | 2 | Ripe but not mushy |
| Pickled jalapeños | ¼–½ cup | Depends how spicy you like it |
| Fresh cilantro | ½ cup | Packed |
| Honey | 1–2 tsp | Balances the heat |
| Garlic | 1 clove | Grated |
| Limes | 2 | Juiced |
| Flaky salt | to taste | For the crema |
| Lettuce & pickled onions | for topping | Optional but very good |
Pro Tips
Here are a few things I’ve learned after making this more times than I care to admit:
- Warm your tortillas: Cold tortillas are more likely to crack. A few seconds in the microwave or a quick pan-toast does the job.
- Get that cheese crisp: Let a little cheese sneak out the edges when baking. Those golden crispy bits? Worth it.
- Taste as you go: Especially the crema. Start with less jalapeño, then add more if you’re in a spicy mood.
- Use parchment paper: When baking the tacos, parchment makes your life easier. Less sticking. Easier cleanup. Happiness all around.
- Don’t skip the lime: Fresh lime juice in the crema really brings everything alive. Don’t go for the bottled stuff—it’s not the same.
Tools You’ll Need
You won’t need anything fancy, but here’s the basic list:
- Large skillet or Instant Pot or slow cooker
- Baking sheet
- Parchment paper (optional but helpful)
- Blender or food processor
- Mixing bowl
- Knife and cutting board
- Tongs or fork for shredding
- Measuring spoons/cups
Substitutions and Variations
Cooking should feel flexible, so here are some easy swaps if you need them.
| Instead of… | Try… |
|---|---|
| Chicken | Shredded rotisserie chicken or canned jackfruit (for veg) |
| Pepper jack cheese | Monterey Jack or even mozzarella |
| Corn tortillas | Flour tortillas (though they crisp differently) |
| Pickled jalapeños | Fresh jalapeños (but blend longer) |
| Enchilada sauce | Canned tomato sauce + spices (cumin, garlic powder, chili powder) |
Want to go dairy-free? Use plant-based cheese or skip the cheese entirely and double up on the crema.
Make Ahead Tips
If you’re meal prepping or just want to chill the day you eat these:
- Make the chicken tinga the day before. Store in the fridge and reheat gently when ready to use.
- The crema holds up well for 2–3 days in the fridge, but place plastic wrap directly on the surface to prevent browning.
- Tortillas can be warmed and stored in a sealed foil pack for quick use later.
How to Make the Recipe
Step 1: Cook the Chicken Tinga
You’ve got three options here, depending on your mood and time.
Slow Cooker
Add chicken, onion, enchilada sauce, chipotle, oregano, cumin, and salt to the slow cooker. Cook on low 6–7 hours or high 3–4 hours. Shred with forks.
Instant Pot
Same ingredients. Cook on high pressure for 8 minutes. Let it naturally release for 10, then quick release. Shred the chicken.
Skillet
Sauté onion until soft. Add chicken, enchilada sauce, chipotle, spices, and salt. Simmer covered 25–30 mins. Shred once it’s tender.
Tip: You can reduce the sauce a little after shredding if it’s too watery.
Step 2: Make the Avocado-Jalapeño Crema
Add everything to a blender:
- Avocados
- Pickled jalapeños
- Cilantro
- Honey
- Garlic
- Lime juice
- Flaky salt
Blend until smooth. Taste and adjust: More lime? More heat? You’re the boss here.
Step 3: Assemble the Tacos
Preheat oven to 425°F.
On a baking sheet, lay out warm corn tortillas. Add a spoonful of chicken to one half. Sprinkle cheese over the top.
Fold the tortilla over into a taco shape and gently press down. Brush or spray lightly with oil.
Bake for 10–12 minutes, or until the edges are golden and crisp.
Tip: Flip them halfway if you want even crispier tacos. Or don’t. I’ve done both. Both are good.
Step 4: Top and Serve
Once baked, top with:
- A generous swipe of avocado-jalapeño crema
- Shredded lettuce
- Pickled onions
- A little extra cilantro if you’re into that
Eat immediately while they’re still warm and crispy.
Extra Details & Nutritional Info
Here’s a quick overview of what you’re eating. (Approx. per taco if you make 12):
| Nutrient | Amount |
|---|---|
| Calories | ~340 |
| Protein | ~24g |
| Fat | ~17g |
| Carbs | ~19g |
| Fiber | ~4g |
This will vary depending on the cheese and tortillas you use. Skip the cheese or use lettuce wraps if you’re going low carb. Add extra crema if you’re living your best life.
Want to pair it with something? A light Mexican street corn salad or some cilantro-lime rice is a vibe. Or margaritas. Obviously.
Leftovers and Storage
These actually store better than you’d think.
- Store the shredded chicken in an airtight container for up to 3 days in the fridge.
- Crema stays good for 2–3 days, but the color may darken a bit. Totally fine.
- Don’t store assembled tacos. They’ll go soggy. Just build fresh when ready.
- Reheat chicken in a pan for best texture. Or microwave if you’re tired.
FAQ
Can I make these in advance for a party?
Yes! Cook the chicken and make the crema ahead. Right before guests arrive, assemble and bake. They’re best served hot and crisp.
Is the crema spicy?
Mild to medium. Use fewer jalapeños if you’re spice-sensitive. Or go wild and add extra if you’re not.
Can I freeze the chicken?
Absolutely. Store in a freezer bag or container for up to 2 months. Thaw in the fridge overnight and reheat in a skillet.
What if I don’t have enchilada sauce?
Use tomato sauce with a dash of cumin, garlic powder, and chili powder. It’s not exactly the same, but it works.
Wrap Up
You made it to the end. If your mouth isn’t watering yet… I don’t know, maybe go read it again?
These Crispy Chicken Tinga Tacos with Avocado-Jalapeño Crema aren’t just dinner. They’re the kind of food that makes you pause after the first bite and go, “Oh. That’s good.” They’re fun. They’re bold. And they’re actually pretty easy once you get the hang of them.
Try them. Love them. Come back and tell me all about it. Got questions or your own twist? Drop it in the comments—I actually read them.
Now go. Crisp those tortillas and blend that crema. You’re about to be the taco hero of your house.
