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Picture of three Korean chicken tacos

korean chicken tacos

This post comes as a result of multiple obsessions:

  1. Korean BBQ – which I have already posted about and is soooo super delicious. If you’ve never tried Korean barbecue, you’re in for a treat.
  2. Food trucks – where I discovered that there was such a thing as Korean tacos. I seriously considered doing my own food truck for several years, until I finally decided I didn’t love the idea of working in a truck. And my parallel parking skills would need some serious work.
  3. Tacos – need I say more?
  4. Pokemon Go – Okay, maybe this has nothing to do with Pokemon Go. I just feel like it deserves a place under the heading “obsessions.” Let’s just say that DC is a fun place to play.

There are several types of Korean tacos out there, of which I’m sure I’ll be trying to recreate, but today’s star is chicken. The other stars are corn – because it makes everything better – and sriracha mayo, which I also recently discovered and am trying to figure out how many things I can get away with slathering it on.

 

5 from 1 reviews
korean chicken tacos
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
Marinade
  • 2 lbs boneless chicken thighs
  • ½ c. soy sauce
  • 3 tbsp. sugar or stevia
  • 1 tsp. minced garlic
  • ¼ tsp. ground ginger (or 1 tbsp. fresh)
  • 1 tsp. sesame oil
  • Green onions, chopped
Tacos
  • 1 bag cole slaw mix (aka chopped cabbage & carrots)
  • 1 bag frozen corn
  • ½ tbsp. + 1 tbsp. avocado or olive oil
  • 1 c. mayonnaise
  • ¼ c. sriracha chile sauce
  • Salt + pepper
  • Sesame seeds
  • Corn tortillas
Instructions
  1. If chicken thighs have skin, remove and then cut into bite-size pieces. Combine the rest of the marinade ingredients and marinate chicken for at least an hour, or up to 24 hours.
  2. Once the chicken has been marinated, add ½ tbsp. avocado or olive oil to a large frying pan, and cook chicken until browned. Add cole slaw mix to pan, stir around just to coat, and set aside.
  3. To prepare the corn, mix frozen corn with 1 tbsp. of avocado or olive oil, salt and pepper, and put under the broiler (on high) for 5 minutes, or until it just begins to roast.
  4. Create the sriracha mayo by mixing together the mayonnaise & chili sauce. I put mine in a ziploc baggie and cut off the very tip of one of the corners in order to drizzle the sauce over the top of the finished tacos.
  5. Warm the tortillas on the stove until just browned, and then assemble tacos by adding the chicken/cabbage mixture first, then the corn, then drizzle with the sriracha mayo & sprinkle sesame seeds over the top. Enjoy!

 

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