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Sriracha Chicken Tacos Recipe

Name: Sriracha Chicken Tacos
Prep time: 5 min
Cook time: 6 h
Total time: 6 h 5 min
Yield: 4
Ingredients: 3 tbsp soy sauce; 2 tbsp tomato puree; 2 tbsp Sriracha sauce; 2 tbsp white wine or rice vinegar; 1 1/2 tbsp honey; 1 tbsp sesame oil; 2 chicken breasts; 3 tomatoes (diced); 2 spring onions (sliced); 1 chilli pepper (finely sliced); 1/2 lime (juiced); Lettuce leaves; Taco shells; Cheese (grated); Sour cream

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The chicken for these healthy sriracha chicken tacos is slow cooked and shredded to make a really tasty easy meal. The filling is served on lettuce leaves to make a light alternative to traditional tacos.

Ingredients

3 tbsp soy sauce

2 tbsp tomato puree

2 tbsp Sriracha sauce

2 tbsp white wine or rice vinegar

1 1/2 tbsp honey

1 tbsp sesame oil

2 chicken breasts

3 tomatoes (diced)

2 spring onions (sliced)

1 chilli pepper (finely sliced)

1/2 lime (juiced)

Lettuce leaves

Taco shells

Cheese (grated)

Sour cream

Method

Mix together the first 6 ingredients.

Put the chicken in the bottom of the slow cooker and pour the sauce over the top. I added a little water too, about 50 ml.

Cook on low for 4 hours or high for 2 hours.

Remove the chicken and shred with 2 forks.

Heat the sauce to reduce it a little. This can be done in the slow cooker if you have a saute setting. If not, transfer the sauce to a pan on the hob.

Stir the sauce into the chicken.

Mix together all the ingredients for the salsa

Let everyone put their own tacos together at the table.

If you have a multicooker, the chicken can also be cooked on the pressure cook setting. I use my Crockpot pressure multicooker which takes 35 minutes to cook the chicken. All other steps are the same.

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