Crockpot Crispy Chicken Tinga Tacos
Delicious Crockpot Crispy Chicken Tinga Tacos featuring tender chicken, rich enchilada sauce, and crispy tortillas.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Total Time: 255 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Paleo
Ingredients
Scale
- 1 ½ lb. Chicken Thighs (boneless and skinless)
- 1 small Yellow Onion (finely chopped)
- 1 ½ cups Red Enchilada Sauce
- 2 tsp. Italian Dried Herb Seasoning
- 1 tsp. Ground Cumin
- 1 tsp. Sea Salt
- 12 Corn Tortillas
- 1 ½ cups Shredded Cheese
- Guacamole (for serving)
- Pickled Onions (for serving)
Instructions
- Combine the chicken thighs, chopped onion, enchilada sauce, herb seasoning, cumin, and salt in your crockpot.
- Set the crockpot to the highest temperature for four hours.
- Once the time is up, shred the chicken using two forks for a nice, fluffy texture.
- If you prefer a crispy touch, preheat the oven to 450°F and line a large baking pan with parchment paper.
- Warm up the corn tortillas to serve with shredded cheese, guacamole, and pickled onions. Alternatively, fill the tortillas with chicken tinga and cheese, place them on the prepared baking pan, drizzle with olive oil, and bake for 8 to 10 minutes on each side.
Notes
For best results, shred the chicken while warm and feel free to experiment with additional toppings like cilantro or smoked paprika.
Nutrition
- Serving Size: 1 taco
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Find it online: https://sousviderecipe.com/crockpot-crispy-chicken-tinga-tacos/