These tasty Banh Mi Chicken Tacos are packed with fresh and bright flavor. They make the perfect healthy weekday dinner. All you got to do is just set it and forget it in the slow cooker and your Bahn Mi tacos will be ready by dinner time! This recipe is super easy, and only uses a few simple ingredients but packs a ton of flavor. Add these tacos into your weekly dinner rotation, you will not be disappointed! {Gluten-free, Grain-free, Paleo, Pegan}
Banh Mi sandwiches seem to be popping up everywhere lately! Have you tried one yet? If not, you should definitely jump on it! This Vietnamese sandwich is layered with tender marinated pork, pickled carrots and radishes, sliced fresh cucumbers and drizzled with a tangy mayo. The term “Banh Mi” actually means bread, as this sandwich is usually made on a crusty baguette, but today I’ve transformed this amazing sandwich into a healthy, flavor-packed taco!
Best of all it’s made in the slow cooker, which is my all-time favorite appliance lately. I can plop some ingredients into the slow cooker in the morning and by dinner time the kitchen is smelling mouthwateringly delicious and dinner is ready to go! This recipe is simple and easy, with no crazy ingredients. The pickled veggies make these tacos! They are the perfect combination of sweet and tangy sour and along with the cilantro they brighten up this dish so much you’ll feel the joy at first bite! The spicy mayo marries all the flavors and rounds out the flavor explosion.
These tacos were a big hit with my family and Cricket got to sample the goods as well! The shredded chicken is pup friendly if your willing to share 🙂 When Cricket’s nose gets the best of her in the kitchen she has a unique way of getting what she wants. Instead of begging like most ordinary dogs do, she pouts! Yep, she lays down (somewhere in the way so I have to step over her- yes, that’s intentional!) and puts a sad face on. Eventually I feel badly, and give her some of the yummies! You don’t believe me that she is that manipulative? Well, here is the proof:
No she’s not sleeping……She’s working me over! lol
Now for taco assembly…..You can use purple cabbage for the taco shells which is a super healthy, flavorful, and eye-catching option. Did you know veggies with deep colors are the healthiest for you? You can read more about that HERE if you’re interested! You can also use Boston Bibb lettuce, or hard or soft taco shells. The choice is yours! Enjoy.
Banh Mi Chicken Tacos {Slow Cooker}
These tasty Banh Mi Chicken Tacos are packed with fresh and bright flavor. They make the perfect healthy weekday dinner. All you got to do is just set it and forget it in the SLOW COOKER and your Banh Mi tacos will be ready by dinner time! This recipe is super easy, and only uses a few simple ingredients but packs a ton of flavor. Add these tacos into your weekly dinner rotation, you will not be disappointed! {Grain-free, Gluten-free, Paleo, Pegan}
BANH MI CHICKEN:
- 1 lb chicken (1 large chicken breast)
- ½ cup chicken broth
- 1 garlic clove (minced)
- 2 green onions (chopped)
- 1 tablespoon lime juice
- 1/2 teaspoon sesame oil
- 2 tablespoons tamari (or soy sauce or coconut aminos)
- 1 tablespoon coconut sugar (or maple syrup)
- 1 teaspoon sriracha (or more if you’d like it spicy)
- ½ tablespoon coconut oil
- 6 large leaves of cabbage or lettuce to serve as taco shells
- Recommended Garnish: pickled veggies (chopped jalapeños, cilantro, and spicy mayo)
SPICY “MAYO”:
- 1/2 cup raw cashews (soaked in water for at least 2 hours, then drained and rinsed)
- 2-3 tablespoons water
- 1 teaspoon lime juice
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon sriracha
- dash sea salt
PICKLED VEGGIES:
- 1/2 cup matchstick carrots
- 1/2 cup radish (preferably diakon radish)
- 1/2 cup thin sliced english cucumbers
- 1/2 cup rice vinegar (or apple cider vinegar)
- 3 tablespoons water
- ¼ cup coconut sugar
- In your slow cooker combine the chicken breast, broth, garlic, green onions, lime juice, sesame oil, tamari, coconut sugar, sriracha and coconut oil. Set on high for 4 hours or low for 6+ hours.
- Next soak you cashews and leave them in the fridge for a few hours.
- For the pickled veggies combine the rice vinegar, water and sugar in a saucepan over high heat. Let it boil for about 30-45 seconds, then pour over the carrots, radishes and cucumbers. Let marinate for a few hours.
- When the chicken is done use a fork to shred the meat and mix with the sauce in the slow cooker.
- Drain the liquid from the cashews and pickled veggies.
- Combine the spicy mayo ingredients in a high speed blender on high until smooth.
- Prepare the cabbage leaves or taco shells, fill with Banh Mi chicken, then top with pickled veggies, cilantro, jalapeños, and spicy mayo.
