Description
A delicious recipe for Korean BBQ Chicken Tacos that combines marinated chicken with fresh toppings in a tortilla.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon vegetable oil
- 8 small corn or flour tortillas
- 1 cup shredded cabbage
- 1/2 cup diced cucumber
- 1/4 cup chopped green onions
- 1/4 cup cilantro leaves
- Lime wedges for serving
Instructions
- In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and gochujang. Add the chicken thighs and marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.
- Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from marinade and cook for about 6-8 minutes per side, or until cooked through and caramelized. Remove from heat and let rest for a few minutes before slicing.
- While the chicken is resting, warm the tortillas in a dry skillet or microwave until pliable.
- Slice the chicken into strips and assemble the tacos by placing a few strips of chicken on each tortilla. Top with shredded cabbage, diced cucumber, green onions, and cilantro.
- Serve with lime wedges on the side for squeezing over the tacos.
Notes
- For a vegetarian option, substitute the chicken with firm tofu marinated in the same sauce and grilled or sautéed until golden.
- Add a spicy kimchi topping for an extra kick and authentic flavor.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Korean-Mexican Fusion
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg