Let’s be real. Sriracha makes everything better. And avocados… well, avocados are basically the key to my heart. Put the two together, and the result is nothing short of amazing. These tacos have a pretty good kick to them, but are cooled down with the easiest avocado aioli you’ll ever make. Give ’em a try, I guarantee you will be instantly hooked!
shredded sriracha chicken tacos with avocado aioli
Servings 10 tacos
Ingredients
shredded sriracha chicken
- 1.25 lbs boneless chicken breast
- 1/3 cup sriracha
- 1.5 tbsp honey
- juice of ½ lime
- 2 garlic cloves minced
avocado aioli
- 1 hass avocado very ripe
- 1/4 cup nonfat, plain greek yogurt
- 1/4 cup fresh basil chopped
- 1 large garlic clove minced
- 2 tbsp olive oil
- juice of ½ lemon
- salt and pepper to taste
extras and toppings
- one package corn or flour tortillas
- red cabbage chopped
- crumbled goat cheese
- fresh squeezed lime juice
Instructions
- start by making the avocado aioli. scoop very ripe avocado into food processor, along with yogurt, lemon juice, chopped garlic clove and salt and pepper to taste. pulse food processor to incorporate ingredients well. slowly add in olive oil with the processor continuing to run. continue to pulse until desired consistency is reached.
- for the chicken marinade, simply whisk Sriracha, honey and lime juice in a bowl. mix well and put to the side.to make the shredded chicken, place chicken breasts in a large pan on medium heat. pour in enough water to cover and place a tight lid on top. allow chicken to cook for 15 to 20 minutes until no longer pink inside. once cooked, place the chicken into a bowl and shred using two forks.
- after the chicken is fully shredded, heat a medium-sized skillet with one clove of garlic and one tablespoon olive oil. allow garlic to brown, and then add shredded chicken, along with Sriracha marinade. mix chicken and marinade together, until all of the shredded chicken has been covered with sauce.