Sweet Chili Korean BBQ Chicken Tacos

I LOVE tacos, especially these Sweet Chili Korean BBQ Chicken tacos! That being said, who doesn’t love tacos? I feel like #tacotuesday is more than just a VERY popular hashtag, it’s a day of the week that you always know what you are serving for dinner! When you do Taco Tuesday for a while though, you end up needing to switch it up from the traditional taco. Variety is the spice of life, right?! 😉

I think one thing I love so much about tacos is that there are so many variations and these Sweet Chili Korean BBQ Chicken tacos is one variation that will not disappoint! 

Speaking of tacos…

Have you been to bartaco?! They have all.the.kinds. If you have followed us for a while, you know that our love for Bartaco runs deep. Not only for their glazed pork belly taco, but for their fresh squeezed margaritas! I DO have a bone to pick with them though. Did you know that they have discontinued the falafel taco (for now)? Insert sad emoji. It is WAS (sigh) one of my favorites. Plus, it’s MADISON… the midwest capital of veganism! Word on the street though, is that they have replaced it with a brussel sprouts one and I’ve heard it’s good, so I guess I’ll just have to get over to Bartaco soon to try it out (twist my arm).

Ok, let’s get back on track here. Here is the story behind these tacos. I was at ALDI one day and while in the checkout line I saw this bottle of ‘Sweet Chili Korean BBQ’ marinade and I grabbed it. To be honest, I don’t typically buy things like this because I prefer to make my own. I usually try to avoid some of the crappy ingredients and preservatives, but apparently that day I didn’t care. I used it as a marinade for chicken tacos (just like this recipe) and it was SO GOOD. After that, I was determined to recreate it myself and that is how this recipe was born! 

Sweet Chili Korean BBQ Chicken Tacos

These sweet chili Korean BBQ chicken tacos will not dissapoint! They are super fast and easy, which makes them perfect for a week night meal! Pair it with a Mexican street corn salad or any veggie and you are set!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Course Main Course

Cuisine Mexican

Servings 6 tacos

Equipment

• slow cooker

Ingredients

  

• 2 chicken breasts
• 1/4 cup low sodium soy sauce (or coconut aminos)
• 1/4 cup honey
• 1/4 cup yellow onion – diced
• 1 tsp sesame oil
• 1 tsp minced garlic (1-2 cloves)
• 1 tsp red pepper flakes
• 4 tsp sweet red chili sauce
• small corn tortillas
• cotija cheese
• cilantro – chopped
• avocado – diced

Instructions

 

• Put your two chicken breasts in your crockpot.
• Mix all marinade ingredients together in a small bown and pour over the chicken breasts. (soy sauce, honey, onion, sesame oil, garlic, red pepper flakes, sweet red chili sauce)
• Set your cockpot let them cook (high for 4 hours or low for 6 hours). Times may vary depending on your crockpot.
• When your chicken is cooked through, pull it out of the crockpot and shred with two forks. Put it back in the crockpot (or bowl) and mix with all the leftover juices left in the bottom of the crockpot.
• Heat your corn tortillas on the stove with a little bit of avocado oil or butter until slightly bowned and crisp on both sides.
• To serve, put some shredded chicken on your toasted corn tortilla and top with cotija cheese, chopped cilantro and avocado. Enjoy!!

Keyword chicken, mexican, sweet chili korean bbq chickien tacos, Taco Tuesday, tacos

Every time I go to ALDI I check to see if they have the marinade, but I haven’t seen it there since. It’s a good thing that I created my own! 🙂 Also, I do have to mention how incredibly EASY this recipe is. Mix up the marinade in the morning (takes about 5 minutes), let it cook in the crockpot all day, shred it, warm the corn tortillas, assemble them and DONE! Dinner is served! Do you do #tacotuesday in your home?

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