
Servings |
12 Tacos
|
- 1/2 cup sour cream
- 1 tbsp sriracha
- 1/8 tsp Salt
- 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
- 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
Ingredients
Sriracha Crema
Dak Bulgogi Marinade:
Slaw
|
![]() |
- Mix marinade ingredients in a bowl until sugar dissolves and add cubed chicken. Set aside in fridge.
- In a bowl, mix cabbage, red onion, green onion, carrots, rice vinegar, ginger, garlic, sesame oil and salt. Place in fridge.
- Mix sour cream and sriracha in another bowl and set aside in the refrigerator.
- Warm tortillas and assemble tacos with Dak Bulgogi chicken, coleslaw and sour cream, garnished with cilantro and lime.