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Crispy Chicken and Jackfruit Tinga Tacos with Avocado Crema

February 3, 2022
by
Homemade, golden crispy taco shells stuffed with adobo pulled chicken and jackfruit baked to perfection with all the melty cheese and dipped in a cooling avocado cilantro sauce: these Crispy Chicken and Jackfruit Tinga Tacos with Avocado Crema are truly a heavenly bite.
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Homemade, golden crispy taco shells stuffed with adobo pulled chicken and jackfruit baked to perfection with all the melty cheese and dipped in a cooling avocado cilantro sauce: these Crispy Chicken and Jackfruit Tinga Tacos with Avocado Crema are truly a heavenly bite.

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I’ve mentioned this before, and I’ll mention it again: tacos are one of my all time favorite foods. Whether they’re your classic Mexican variety, or filled with a fun twist, there’s no such thing as a bad taco. What you may not know, however, is my sincere love for crispy shelled tacos. Now, I’m not just talking about the crispy shells that come from the package. No, I’m talking about a crispy homemade puffed shell fried or baked to perfection… aka a super fluffy, salty, and greasy stuffed tortilla chip. There’s nothing better!! Growing up, my absolute favorite local Mexican restaurant made THE BEST homemade crispy shelled tacos. And, even though the filling really wasn’t all that amazing, these shells kept my friends and I going back just about every weekend… like, really, the staff knew us by name! So, in honor of this childhood fav, I decided to take my own spin on these crispy shells: these Crispy Chicken and Jackfruit Tinga Tacos with Avocado Crema. With baked — not fried — shells, the best ever tinga filling, and a creamy avocado sauce, these tacos are seriously even better!!

the breakdown…

These Crispy Chicken and Jackfruit Tinga Tacos with Avocado Crema may have a lengthy name — and subsequently lots of components — BUT, rest assured, they are honestly pretty simple. To start things off, I get working on the chicken tinga mixture. This is a pretty classic tinga situation, meaning that it has adobos and tomatoes thrown into the mix with lots of spices. Still, with the addition of jackfruit to bulk things up, and a bit of extra seasoning, this filing is over-the-top good.

Homemade, golden crispy taco shells stuffed with adobo pulled chicken and jackfruit baked to perfection with all the melty cheese and dipped in a cooling avocado cilantro sauce: these Crispy Chicken and Jackfruit Tinga Tacos with Avocado Crema are truly a heavenly bite.

Start things off with a quick sauté of some onions, and a good sear on some chicken. I like using chicken thighs for some extra moisture, but chicken breasts also work. Either way, get that chicken started cooking before mixing in all the sauce so that it gets a nice sear on the outside… and so it doesn’t take five hours to cook;)) Still, before cooking it all the way through, go ahead and remove the chicken from the skillet so that you can build up the sauce. The chicken will finish cooking in the sauce later so that it gets moist and tender… don’t worry!!

the Tinga flavors…

Speaking of that sauce, this tinga base is really just a combination of tomato flavors, so much garlic, my fav warming spices, and a few adobo peppers. For tomatoes, I go with both tomato paste AND diced tomatoes. The paste helps bind the mixture together, while the diced tomatoes provide as much juice when blended up. Then, with a bit of smokey spiciness from the adobo peppers (the type that comes inside a can). These peppers can get pretty spicy, so only use 1 if you are prone to spice. But, without mixing in too much of the chipotle sauce that comes in the can, the flavor is all too powerful… it’s just perfect if you ask me.

Mix in some garlic, oregano, cumin, salt, and pepper… aka all the good warming Mexican-ish flavors, and toast them up to release their flavors. THEN, what makes this sauce extra delicious is the next step: blend it up. Using an immersion blender or a regular blender, make sure you purée everything until smooth. I like using an immersion blender so I don’t have to transfer everything, but either method works. Either way, make sure you get it all smooth before you mix in your shredded chicken and jackfruit.

Homemade, golden crispy taco shells stuffed with adobo pulled chicken and jackfruit baked to perfection with all the melty cheese and dipped in a cooling avocado cilantro sauce: these Crispy Chicken and Jackfruit Tinga Tacos with Avocado Crema are truly a heavenly bite.

that jackfruit…

So, you might be wondering, “why jackfruit?” We already have the chicken, do I really need to mix in the pulled fruit? Well, technically, no — you don’t have to mix it in. But, with the addition of the juicy, meaty, and subtly flavored jackfruit, the mixture gets SO moist and juicy while still maintaining that nice texture. Plus, more veggies is always good, right? Idk, but I personally love this mixture. Mix it all up with some feta for a bit of salty creaminess and some mozzarella to keep things delicious and bound together, and voila! Your mixture is complete. 

Next up, you want to stuff your tortillas with some of that chicken and jackfruit. I used flour, as pictured, but corn or even Siete’s grain free tortillas work well. Either way, I recommend heating them up in a damp paper towel in the microwave before attempting to roll up the mixture (especially with corn tortillas!). Once they are softened, they should be pliable enough to fold some of the mixture into the tacos so that they stay folded. If you are using corn tortillas, however, you will probably have to use toothpicks to keep them from opening. 

Homemade, golden crispy taco shells stuffed with adobo pulled chicken and jackfruit baked to perfection with all the melty cheese and dipped in a cooling avocado cilantro sauce: these Crispy Chicken and Jackfruit Tinga Tacos with Avocado Crema are truly a heavenly bite.

While those Crispy Chicken and Jackfruit Tinga Tacos are getting all crisped up in the oven, get working on that avocado crema. This is really my generic avo crema recipe that I use all the time. While I sometimes mix it up with more or less avocados, throw in a pepper, or change up the herbs, this is really the only avocado crema recipe you need! 

how to serve it up…

All in all, these Crispy Chicken and Jackfruit Tinga Tacos with Avocado Crema are my absolute favorite recipe for taco night. Whether you need a quick easy weeknight dinner, or are serving up a big ole’ spread for a crowd, this recipe never disappoints. I love to serve this up with a simple salad or beans and rice, but you could also throw some Healthier Mexican Street Corn Cauliflower into the mix. I mean, a cheesy, salty, and perfectly spiced tomato based chicken and jackfruit stuffed into a crispy golden tortilla and served with a cooling avocado crema? It doesn’t get much better if you ask me. 

I hope you love these Crispy Chicken and Jackfruit Tinga Tacos with Avocado Crema as much as I do! Let me know what you think in the comments below:))

Crispy Chicken and Jackfruit Tinga Tacos with Avocado Crema
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Crispy Chicken and Jackfruit Tinga Tacos with Avocado Crema

Recipe by Annie PatrickCourse: Main CourseCuisine: Mexican, AmericanDifficulty: Easy
Servings

10

tacos
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Homemade, golden crispy taco shells stuffed with adobo pulled chicken and jackfruit baked to perfection with all the melty cheese and dipped in a cooling avocado cilantro sauce: these Crispy Chicken and Jackfruit Tinga Tacos with Avocado Crema are truly a heavenly bite.

Ingredients

  • chicken and jackfruit tinga:

  • 2 tbsp olive oil

  • 1 sweet onion, roughly chopped

  • 1.5 lb chicken thighs, fat trimmed (or chicken breasts)

  • 4 cloves garlic, diced

  • 1-2 chipotle peppers in adobo, chopped

  • 2 tbsp tomato paste

  • 1 tsp dried oregano

  • ½ tsp ground cumin

  • Salt and pepper, to taste

  • 1 15 oz can diced tomatoes

  • 1 cup chicken broth

  • 1 15 oz can jackfruit, drained and shredded

  • ½ cup greek yogurt, optional

  • assembly:

  • ½ cup feta or cotija cheese, crumbled

  • ½ cup mozzarella cheese, shredded

  • 10 corn or small flour tortillas, microwaved in a damp paper towel for 30 seconds

  • Olive oil spray or olive oil, to coat

  • 10 toothpicks

  • avocado cilantro crema:

  • 2 avocados

  • 1 bunch cilantro

  • ½ cup greek yogurt

  • 2 limes, juiced

  • 1 tsp salt

  • ¼ cup water (plus more to thin, as needed)

Instructions

  • Preheat the oven to 425 degrees.
  • In a large skillet, heat the 2 tbsp olive oil over medium-high heat. Once hot, toss in the onion and chicken. Sear the chicken for about 1-2 minute on each side, then remove from the skillet.
  • Mix in the garlic, chipotle peppers, tomato paste, oregano, cumin, salt, and pepper. Cook for another 2 minutes, then pour in the diced tomatoes and chicken broth. Bring the liquids to a boil, then reduce the heat to medium-low. Using an immersion blender, purée the mixture until smooth. (Alternatively, you could transfer everything to a blender and purée on low until smooth, then return the sauce to the skillet).
  • Transfer the partially cooked chicken back into the sauce, and bring the liquids to a simmer. Cover the skillet with a lid, and cook for 10-15 minutes, or until the chicken is cooked through. Shred the chicken with two forks, and toss in the shredded jackfruit. Mix until both the chicken and jackfruit are fully combined with the sauce. Then, mix in the feta, mozzarella, and yogurt, if using.
  • Line up the tortillas on a large baking sheet. Layer with ⅓ – ½ cup of the chicken jackfruit mixture. Fold the other half of the tortilla over the filled half, and secure with a toothpick. Spray or brush the outside of each taco with olive oil. Transfer the baking sheet to the oven, and bake for 6 minutes on each side. Switch the oven to broil and broil for an additional 3 minutes on each side, or until the tacos are crisp and golden.
  • Meanwhile, in a blender or food processor, combine all of the avocado crema ingredients until smooth.
  • Serve your tacos with some of the avocado crema and enjoy!

Notes

  • I used flour, as pictured, but corn or even Siete’s grain free tortillas work well. Either way, I recommend heating them up in a damp paper towel in the microwave before attempting to roll up the mixture (especially with corn tortillas!). Once they are softened, they should be pliable enough to fold some of the mixture into the tacos so that they stay folded. If you are using corn tortillas, however, you will probably have to use toothpicks to keep them from opening. 
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