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Korean BBQ Chicken Tacos

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 Korean BBQ Chicken Tacos
November 6th - November 10th
Course Main Dish
Servings
12 Tacos
Ingredients
Sriracha Crema
  • 1/2 cup sour cream
  • 1 tbsp sriracha
  • 1/8 tsp Salt
Dak Bulgogi Marinade:
  • 2 lbs chicken breasts
  • 2 tbsp rice wine vinegar
  • 6 tbsp soy sauce
  • 2 tbsp lemon juice
  • 2 tbsp brown sugar
  • 2 tbsp honey
  • 2 tbsp minced garlic
  • 2 tbsp sesame oil
  • Dash black pepper
  • 2 tsp grated ginger
  • 1 tsp sesame seeds
Slaw
  • 4-5 leaves napa cabbage chopped
  • 1/4 red onion sliced
  • 2 green onions chopped
  • 2 carrots grated
  • 1/4 cup rice wine vinegar
  • 2 tsp sesame oil
  • salt to taste
  • 1 handful cilantro chopped
  • 1 lime sliced for garnish
  • 1 handful cilantro chopped
  • 1 lime sliced for garnish
  • 12 corn tortillas
Course Main Dish
Servings
12 Tacos
Ingredients
Sriracha Crema
  • 1/2 cup sour cream
  • 1 tbsp sriracha
  • 1/8 tsp Salt
Dak Bulgogi Marinade:
  • 2 lbs chicken breasts
  • 2 tbsp rice wine vinegar
  • 6 tbsp soy sauce
  • 2 tbsp lemon juice
  • 2 tbsp brown sugar
  • 2 tbsp honey
  • 2 tbsp minced garlic
  • 2 tbsp sesame oil
  • Dash black pepper
  • 2 tsp grated ginger
  • 1 tsp sesame seeds
Slaw
  • 4-5 leaves napa cabbage chopped
  • 1/4 red onion sliced
  • 2 green onions chopped
  • 2 carrots grated
  • 1/4 cup rice wine vinegar
  • 2 tsp sesame oil
  • salt to taste
  • 1 handful cilantro chopped
  • 1 lime sliced for garnish
  • 1 handful cilantro chopped
  • 1 lime sliced for garnish
  • 12 corn tortillas
Instructions
  1. Mix marinade ingredients in a bowl until sugar dissolves and add cubed chicken. Set aside in fridge.
  2. In a bowl, mix cabbage, red onion, green onion, carrots, rice vinegar, ginger, garlic, sesame oil and salt. Place in fridge.
  3. Mix sour cream and sriracha in another bowl and set aside in the refrigerator.
  4. Warm tortillas and assemble tacos with Dak Bulgogi chicken, coleslaw and sour cream, garnished with cilantro and lime.

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