Korean Chicken Tacos with Cucumber Pickle, Asian Slaw & Gochujang Crema
One of Chef Mo’s favorite meals! Juicy garlic, sesame & ginger-seasoned chicken tucked inside warm flour tortillas, topped with Asian slaw, drizzled with spicy gochujang crema, sprinkled with crushed peanuts, served with a side of homemade cucumber pickle.
Nutrition | PER SERVING |
---|---|
Calories | 550 kcal |
Fat | 26.0 g |
Protein | 21.0 g |
Carbohydrate | 32.0 g |
Sodium | 879 mg |
fresh ingredients
IN THE KIT
-
12 ozground chicken
-
6 ozcarrot & cabbage blend
-
4 ozcucumbers
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6 ozflour tortillas
-
4 ozgochujang & sour cream mix
-
2 ozginger/garlic mixture
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2 ozliquid amino & ponzu sauce
-
2 ozpickle blend
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2 ozgreen onion
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1 ozpeanuts
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2 ozlime
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2 ozslaw 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
INSTRUCTIONS
Prep
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.
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.
In a large piece of foil, wrap all tortillas, warm in preheated oven for 10 minutes, keep warm.
In a small bowl combine diced cucumbers, pickle blend, mix well. Add salt & pepper to taste. Set aside.
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.
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!