Recipe By: @halfbakedharvest

🌮 Fun Fact: The chicken can be made low and slow in the crockpot, while the tortillas get their crunch from a quick trip through a 425°F oven. Translation: big crispy-taco energy without standing over a fryer.

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For the Chicken Tinga
1 1/2 lb boneless chicken breasts or thighs
1 yellow onion, chopped
3/4 cup red enchilada sauce
2–3 chipotle peppers in adobo, finely chopped
1 tsp dried oregano
1 tsp ground cumin
1 tsp kosher salt

For the Tacos
12–16 corn tortillas, warmed
1/2 cup shredded pepper jack cheese
1/2 cup shredded cheddar cheese
Shredded lettuce, for serving
Pickled onions, for serving

For the Avocado Jalapeño Crema
2 large avocados, halved
1/4–1/2 cup pickled jalapeños
1/2 cup fresh cilantro
1–2 tsp honey
1 garlic clove, grated
Juice of 2 limes
Flaky salt, to taste

1️⃣ Get The Oven Hot
Preheat the oven to 425°F.

2️⃣ Pressure-Cook The Chicken
Add the chicken, onion, enchilada sauce, chipotle, oregano, cumin, and salt to the Instant Pot. Seal the lid and cook on HIGH pressure for 8 minutes. Carefully release the steam when finished.

3️⃣ Shred, Stuff + Crisp
Shred the chicken and toss it with the sauce. Then follow Crockpot Steps 3–5 to build the tacos, bake them until crispy, blend the avocado crema, and pile on the toppings.

Fast track to crispy taco territory: unlocked.

1️⃣ Fire Up The Oven
Preheat the oven to 425°F.

2️⃣ Get That Chicken Saucy
Heat 2 tablespoons olive oil in a large skillet over high heat. Once shimmering, add the chicken and cook for 2–3 minutes.

Flip the chicken, add the onion, and cook for another 3–5 minutes, until fragrant. Add the enchilada sauce, chipotle, oregano, cumin, salt, and 1/3 cup water.

Reduce the heat to medium and simmer for 10–15 minutes, until the chicken is cooked through and the sauce has thickened. Remove from the heat, then shred the chicken and toss it through the sauce.

3️⃣ Build + Bake
Warm the tortillas in the microwave for 30 seconds to 1 minute, until soft and pliable. Lightly rub them with olive oil and arrange on a baking sheet.

Layer each tortilla with cheese and chicken, fold it over, and gently press to close. Bake for 5–8 minutes, flip, then bake for another 5 minutes, until the tortillas are crisp and the cheese is melted.

4️⃣ Make It Creamy
Blend all of the avocado crema ingredients until smooth and creamy. Season with salt to taste.

5️⃣ Taco Time
Finish with avocado, lettuce, lime, and any other toppings calling your name. Add a generous swipe of crema and serve while everything is hot and crispy.