We have a Taco Tuesday tradition at our house…but this week I’m making an exception because you’re going to want to make these tacos that Kaitlyn is sharing as soon as possible! 🙂
Kaitlyn writes….. Last October, Jillee did a post on Lemon Garlic Dump Chicken. In the 8 months since she posted that recipe it has been incredibly popular. It’s been pinned more than 380,000 times and has been viewed more than 820,000 times! Wow! After looking at the stats on that post I knew we needed to try another dump chicken variety. The idea with dump chicken is that you “dump” a bunch of ingredients into a plastic bag and freeze for future use. It’s a quick and easy way to have a simple dinner on hand for busy nights.
I was in the mood for something a little spicy and sweet so I decided to make a Bahn Mi inspired dump chicken. Bahn Mi is a Vietnamese sandwich served on a baguette with some type of meat and typically topped with cucumber, jalapeño, cilantro and pickled carrots. The marinade for my dump chicken combines soy sauce, honey, garlic, and Sriracha to create Bahn Mi inspired flavors. Instead of putting the chicken on a baguette I decided to throw it in some corn tortillas for a new spin on family taco night.
Bahn Mi Inspired Dump Chicken Tacos
Ingredients
Chicken
- 1 cup brown sugar
- 2 teaspoons minced garlic
- 1/3 cup soy sauce
- 1/3 cup honey
- 2 teaspoons Siracha
- 4 boneless, skinless chicken breasts
Tacos
- 1 1/2 cups shredded carrots
- 1/2 cup distilled white vinegar
- 1/2 granulated sugar
- 1/2 teaspoon kosher salt
- corn tortillas
- thinly sliced cucumber
- cilantro
- thinly sliced jalapeño
- Siracha
Directions
Place all chicken ingredients into a 1-gallon freezer bag. After sealing the bag, turn the bag over several times until everything is combined and the chicken is well coated. Freeze flat.
When you’re ready to cook the chicken, simply put the frozen meat and marinade right into the crockpot.
Cook on low for about 4 hours or until the chicken reaches an internal temperature of 165 degrees.
While the chicken cooks, combine vinegar, sugar, and salt in a small bowl. Once the sugar and salt are dissolved, add the carrots to the bowl and stir to combine. Let the carrots soak in the vinegar mixture for 30 minutes. Strain the carrots and set aside.
Remove chicken from the crockpot and shred with two forks or in a stand mixer.
Warm small corn tortillas on the stove or in the microwave. Fill with shredded chicken and top with pickled carrots, cilantro, cucumber, jalapeños and Sriracha.
Dig in and enjoy!
What is your favorite type of freezer meal
BAHN MI INSPIRED DUMP CHICKEN TACOS
Ingredients
CHICKEN
- 1 cup Brown sugar
- 2 teaspoons Garlic minced
- 1/3 cup Soy sauce
- 1/3 cup Honey
- 2 teaspoons Siracha
- 4 Chicken breasts boneless and skinless
TACOS
- 1 1/2 cups Carrots shredded
- 1/2 cup Distilled white vinegar
- 1/2 Cup Granulated sugar
- 1/2 teaspoon Kosher salt
- 4 Corn tortillas
- 1 Cucumber thinly sliced
- 4 teaspoon Cilantro
- 2 Jalapeño thinly sliced
- 8 teaspoon Siracha
Instructions
- Place all chicken ingredients into a 1-gallon freezer bag. After sealing the bag, turn the bag over several times until everything is combined and the chicken is well coated. Freeze flat.
- When you're ready to cook the chicken, simply put the frozen meat and marinade right into the crockpot.
- Cook on low for about 4 hours or until the chicken reaches an internal temperature of 165 degrees.
- While the chicken cooks, combine vinegar, sugar, and salt in a small bowl. Once the sugar and salt are dissolved, add the carrots to the bowl and store to combine. Let the carrots soak in the vinegar mixture for 30 minutes. Strain the carrots and set aside
- Remove chicken from the crockpot and shred with two forks or in a stand mixer.
- Set small corn tortillas on the stove or in the microwave. Fill with shredded chicken and top with pickled carrots, cilantro, cucumber, jalapeños, and Sriracha.
- Dig in and enjoy!
