Chicken Tinga Tacos

Serves 4-6

Taco Meat Ingredients:

• 4 lbs. boneless, skinless chicken breasts

• 4 cloves garlic, diced

• Juice of two limes

• 1 yellow onion, diced

• 1 1/2 tsp kosher salt

• 1 tsp black pepper

• 1 tsp chili powder

• 2 tsp smoked paprika

• 2 tsp cumin

• 1 bottle beer (this will all cook off but you can sub for 2 cups chicken broth if you want)

Avocado Cream Ingredients:

• 1-2 avocados, pitted and diced (add more or less depending on amount of avocado flavor you want)

• ½ cup sour cream

• ½ cup avocado mayonnaise

• 1 Tbsp lime juice

• Dash of kosher salt and pepper

Taco Accompaniments:

• Corn tortillas

• Shredded lettuce

• Tomatoes, diced

Directions:

• Place all ingredients for taco meat in slow cooker. Cook on low for 6-8 hours or high for 4 hours. Once done, shred with two forks.

• Remove from slow cooker and spread meat on a cookie sheet. Broil on the top rack of an oven for 3-4 minutes to crisp up the edges.

• Once meat is done, set aside and make avocado cream. For avocado cream, place all ingredients in a blender or mixer and mix until smooth.

• Serve tacos on corn tortillas. Top with shredded lettuce, tomatoes, avocado cream, and any other toppings desired. Serve with a side of Spanish rice or beans.