Description
These Korean Chicken Tacos are a fusion of Korean and Mexican flavors, creating a delicious and unique dish that is perfect for a casual dinner or a fun gathering.
Ingredients
Scale
For the Chicken:
- 1 tablespoon avocado oil
- 1lb ground chicken
- pinches of salt and pepper
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- ½ tablespoon ginger paste or 1-inch fresh ginger, grated
- 1 tablespoon peanut butter
- 1 teaspoon toasted sesame oil
- 1 teaspoon sriracha, optional
- 3 tablespoons warm water
For the Kimchi:
- 2 cups kimchi, roughly chopped
- 2 teaspoons toasted avocado oil
- 2 teaspoons brown sugar
For Serving:
- 8 fajita-size (6-inch) flour tortillas
- Cucumbers, carrots, avocado, fresh herbs (cilantro, mint, green onions), crushed peanuts
- Sriracha mayo
- Lime wedges
Instructions
- Chicken: Heat avocado oil in a skillet, cook ground chicken until done. Season with salt and pepper. Whisk together soy sauce, brown sugar, garlic, ginger, peanut butter, sesame oil, sriracha, and water. Add the sauce to the chicken, stir to combine.
- Kimchi: Cook kimchi in avocado oil until moisture evaporates. Add brown sugar and cook until caramelized.
- Veggie Prep: Slice cucumbers, carrots, avocado. Chop herbs and peanuts.
- Assembly: Warm tortillas, add chicken, caramelized kimchi, veggies, avocado, herbs, peanuts. Drizzle with sriracha mayo and lime juice.
Notes
- If desired, you can make a quick sriracha mayo by mixing mayonnaise with sriracha sauce to taste.
- Adjust the level of sriracha to control the spiciness of the dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Fusion (Korean-Mexican)
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 7g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
Keywords: Korean Chicken Tacos, Korean-Mexican Fusion, Taco Recipe, Korean Chicken Recipe
