Easy Chicken Tinga Tacos with Avocado Cream

This savory, spicy favorite from the south of the border fuses tomato, chipotle peppers and adobo sauce with several more of the components which make Mexican cuisine irresistible to so many. It’s usually served with tortillas, but you can easily convert this recipe into burrito bowls with brown or cauliflower rice, sautéed bell peppers and onions, tomatoes, lettuce and avocado cream.

12 Corn tortillas, white

2 lb Chicken breast tenders, raw

Sauce

1 can (14 oz) Tomatoes, roasted

4 Chipotle peppers in adobo sauce

1/2 cup Onion, white or red, diced

1 1/2 tbs Coconut sugar

1 tbs Garlic, fresh

2 tsp Paprika, smoked

2 tsp Cumin

1 tsp Oregano

Juice from 1 lime

Avocado Cream

1 Avocado, ripe

¾-1 cup 2% Greek yogurt

1 tsp Cumin

Fresh finely chopped cilantro to taste

Juice from 1 lime

Sea salt & pepper to taste

Garnish

Fresh cilantro

Diced onion, white

Fresh lime

1. In slow cooker or multifunction cooker, add ingredients for the sauce and mix. Nestle the chicken into the sauce.

2. Add the top of the cooker and cook. For slow cooking, cook on high for 4 hours or on low for 6 to 8 hours. For pressure cooking, seal the steam hole, set temperature between high and medium high, and cook for 25 to 30 minutes.

3. At end of cooking cycle, remove the chicken and add it to a bowl. Gently pull the chicken apart using forks to shred. Add chicken back to the sauce and thoroughly mix.

4. Cook on low for an additional 6 to 10 minutes, then enjoy!

5. To make the avocado cream, mash up the avocado with a fork to make it as smooth as possible. Add the remaining ingredients, mix to make smooth and season to taste.

6. If you’re making tacos, toast the tortillas in a skillet without oil.

Serves 6 | Time to Table 4-8 hrs