Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema by @halfbakedharvest
1 serving
🍗
680 g
Boneless Chicken Breasts Or Thighs
🧅
1
Yellow Onion
🌶️
180 ml
Red Enchilada Sauce
🌶️
2
Chipotle Peppers In Adobo
🌿
5 ml
Dried Oregano
🌿
5 ml
Ground Cumin
🧂
5 ml
Kosher Salt
🌽
12
Corn Tortillas
🧀
120 ml
Shredded Pepper Jack Cheese
🧀
120 ml
Shredded Cheddar Cheese
🥬
Shredded Lettuce
🧅
Pickled Onions
🥑
2
Avocados
🌶️
59 ml
Pickled Jalapeños
🌿
120 ml
Fresh Cilantro
🍯
5 ml
Honey
🧄
1 clove
Garlic
🍋
2
Limes
Preparation Steps
Step 1/5
Combine chicken, onion, sauce, peppers, spices in crockpot.
Step 2/5
Cook on low for 4 hours, then shred chicken.
Step 3/5
Blend avocados, jalapeños, cilantro, honey, garlic, lime juice.
Step 4/5
Fill tortillas with chicken, cheese, lettuce, onions.
Step 5/5
Top with crema. Serve immediately.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
to inform
Macro nutrients
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Nutritional Information
Minerals
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Vitamins
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Preparation
Time Information
Preparation
20 minutes
Cooking
4 hours 0 minutes
Overall
4 hours 20 minutes
Difficulty
Level
Medium (2/4)
Steps
5 steps
Equipments
Utensils
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Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@halfbakedharvest
Origin
Cuisine
Mexican
Geographic
to inform
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos