Crock Pot Hoisin Chicken Tacos with Asian Bean Salad Salsa and Sriracha Cream
This recipe was created by Fleur Delectable for The Paisley Farm Recipe Challenge.
½ cup hoisin sauce
1 ½ Tablespoons minced ginger
1 ½ Tablespoons minced garlic
2 Tablespoons apricot preserves
2 Tablespoons soy sauce
1 Tablespoon Asian chili garlic paste
¼ cup marinade from Paisley Farm Asian Bean Salad
2 ½ pounds boneless skinless chicken breasts, cut into 2 inch cubes
2 cups drained and chopped Paisley Farm Asian Bean Salad
1/3 cup sliced green onion
1 Tablespoon sesame seeds
1/4 cup sour cream
1/3 cup mayonnaise
2 Tablespoons sriracha hot sauce
16 small flour tortillas
1/3 cup chopped fresh cilantro
- In a small mixing bowl whisk together the hoisin, ginger, garlic, apricot preserves, soy sauce, chili garlic paste and marinade from Paisley Farm Asian Bean Salad.
- Place the cubed chicken in a crock pot and pour the hoisin mixture over the chicken. Stir to coat the chicken and cook on low for 4-6 hours. Once tender, shred the chicken and stir to combine.
- In a medium mixing bowl, stir together the chopped Asian Bean Salad, green onion and sesame seeds. In a separate small mixing bowl whisk together the sour cream, mayonnaise and sriracha.
- Evenly fill each tortilla with an equal amount of chicken and Asian bean salsa. Sprinkle with cilantro and drizzle with the sriracha cream. Serve immediately.