Korean Chicken Tacos with Cucumber Pickle, Asian Slaw & Gochujang Crema

Korean Chicken Tacos

fresh ingredients


  • 12 oz
    ground chicken
  • 6 oz
    carrot & cabbage blend
  • 4 oz
  • 6 oz
    flour tortillas
  • 4 oz
    gochujang & sour cream mix
  • 2 oz
    ginger/garlic mixture
  • 2 oz
    liquid amino & ponzu sauce
  • 2 oz
    pickle blend
  • 2 oz
    green onion
  • 1 oz
  • 2 oz
  • 2 oz
    slaw dressing

Not Included

Salt & pepper

Olive oil 


Kitchen Items Needed

1 large bowl

1 small bowl 

1 large non-stick pan

Wooden spoon 

Aluminium foil 

Box grater

Cutting board & knife

cook along



Preheat oven to 300°F;

Thinly slice whole green onion, separating the green & white pieces;

Grate carrots & thinly slice cabbage;

Dice cucumbers;

Roughly chop peanuts;

Slice lime into wedges.

1Make the Slaw

In a large bowl, combine grated carrots, cabbage, half of the green parts of the green onions (reserving some for garnish) & slaw dressing. Mix, season with salt & pepper to taste. Set aside. 

2Warm Tortillas

In a large piece of foil, wrap all tortillas, warm in preheated oven for 10 minutes, keep warm. 

3Make Pickle

In a small bowl combine diced cucumbers, pickle blend, mix well. Add salt & pepper to taste. Set aside. 

4Cook the Chicken

Place a large non-stick pan over medium-high heat. Add a large drizzle of olive oil & ginger & garlic mix. Cook for 30 seconds. Add ground chicken, stir occasionally, breaking up meat, until no pink remains & golden brown, about 5-7 minutes. Add white portions of green onions, cook for another minute. Add liquid aminos & ponzu sauce. Stir to coat chicken mixture. Remove from heat.

5To Serve

Place chicken mixture in tortillas, top with slaw, drizzle with gochujang crema, sprinkle crushed peanuts & remaining green portions of green onions. Serve with cucumber pickle on the side & a squeeze of lime. Enjoy!