These sweet chili chicken tacos are made with slow cooker sweet chili chicken, and are topped with a crunchy cabbage slaw and creamy sweet chili yogurt sauce!
Note: this recipe is part of a series where I provide one base slow cooker recipe and three ways to use it! Here’s the base slow cooker sweet chili chicken recipe.
It’s Friday! Fri-yay! I don’t know what your Friday dinner routine looks like, but honestly, I’m pretty worn out by the end of the week.
Often I get Ben to make his world-famous pizza crust or we order some sushi.
But now we have a new SUPER easy alternative for Friday, and it’s actually a well-balanced, healthier meal: these sweet chili chicken tacos!
When I say easy, I mean easy. And fast!
You know, I used to feel a bit guilty about my cooking habits. I used to wonder if I was lazy because I refuse to cook something that takes longer than 30 minutes, or requires an overnight marinade, ingredients that I need to buy at the Asian grocery store, or makes a bazillion dishes. But then I realized, no. I’m not lazy. I have priorities, and they just don’t involve a ton of effort when it comes to dinner.
Also: there are a LOT of people who are looking for easy, healthy, FAST dinner recipes. Maybe you’re one of them!
If so, these sweet chili chicken tacos are probably just perfect for you!
By using Wednesday’s slow cooker sweet chili chicken, all you have to do is prep up the slaw and stir together the yogurt sauce.
I was inspired to mix some extra sweet chili sauce with some yogurt. Fun fact: in Australia when you order potato wedges, they arrive with sour cream and sweet chili sauce. And those flavors are ah-mazing together! So that was my inspiration here 🙂
Altogether, this dinner is ready in 15 minutes. If that’s not easier than making pizza, or even ordering sushi, I don’t know what is!
Happy Friday friends. Check out the other recipes in this 3-in-1 slow cooker series, and check back tomorrow for the very last one!
Here are the other recipes in this 3-in-1 slow cooker series:
- ½ cup yogurt
- 2 tablespoons sweet chili sauce (my favorite brand)
- 2 cups cabbage, thinly sliced
- 1 carrot, shredded
- 1 teaspoon apple cider vinegar
- 2 small avocados
- 8 small (6-inch) tortillas
- Reheat the chicken gently in a fry pan over medium-low heat.
- While chicken is heating, stir together the yogurt sauce and set aside.
- Combine all the slaw ingredients, and prep the avocados.
- Assemble the tacos: ¼ cup of chicken in a tortilla, topped with yogurt sauce, avocado slices, cilantro and the cabbage slaw.
Calories 410 // Fat 18 g // Saturated Fat 3 g // Cholesterol 4 mg // Sodium 444 mg // Carbohydrate 37 g // Fiber 7 g // Sugars 7 g // Protein 23 g