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Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema
Ingredients
  • 1 ½ pounds boneless chicken breasts or thighs
  • 1 yellow onion, chopped
  • ¾ cup red enchilada sauce
  • 2 to 3 chipotle peppers in adobo, finely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 12 to 16 corn tortillas, warmed
  • ½ cup shredded pepper jack cheese
  • ½ cup shredded cheddar cheese
  • shredded lettuce and pickled onions, for serving
  • subheading: CREMA:
  • 2 large avocados, halved
  • ¼ to ½ cup pickled jalapeños
  • ½ cup fresh cilantro
  • 1 to 2 teaspoons honey
  • 1 clove garlic, grated
  • 2 limes (juice from)
  • flaky salt
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