Crispy Chicken Tinga Tacos with Avocado-Jalapeño Crema
Crispy Chicken Tinga Tacos with Avocado-Jalapeño Crema made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons chipotle in adobo sauce
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt to taste
- 2 tablespoons vegetable oil
- 8 small corn tortillas
- 1 ripe avocado
- 1 jalapeño seeded and chopped
- 1/2 cup sour cream
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Cook the chicken
- Sauté onions and garlic
- Prepare the sauce
- Shred the chicken
- Make the crema
- Warm the tortillas
- Assemble the tacos
- Serve immediately