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Korean Chicken Tacos

Korean Chicken Tacos Recipe
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Experience a fusion of flavors with these Korean Chicken Tacos! This quick and easy recipe combines the savory goodness of ground chicken with the vibrant tang of caramelized kimchi, all wrapped in warm flour tortillas. Perfect for busy weeknights or casual family gatherings, these tacos are not only delicious but also customizable to suit everyone’s taste. With fresh veggies, creamy avocado, and a touch of sriracha mayo, each bite is a burst of flavor that will have your family asking for more. Get ready to elevate your taco night!

Ingredients

Scale
  • 1 lb ground chicken
  • 1 tablespoon avocado oil
  • 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
  • 2 cups kimchi, roughly chopped
  • 2 teaspoons toasted avocado oil
  • 2 teaspoons brown sugar
  • 8 fajita-size (6-inch) flour tortillas
  • Fresh cucumbers, sliced into thin strips (julienne)
  • Fresh carrots, sliced into thin strips (julienne)
  • Sliced avocado
  • Fresh herbs (such as cilantro, mint, and green onions)
  • Crushed peanuts
  • Sriracha mayo (optional)
  • Lime wedges

Instructions

  1. Heat 1 tablespoon of avocado oil in a medium skillet over medium-high heat. Add the ground chicken and cook while breaking it up with a spatula until it's fully cooked through—this should take about 5-6 minutes. Season with pinches of salt and pepper.
  2. While the chicken cooks, whisk together the sauce ingredients: low-sodium soy sauce, brown sugar, minced garlic, ginger paste, peanut butter, toasted sesame oil, sriracha (if using), and warm water until smooth.
  3. In a separate small skillet over medium heat, add 2 teaspoons of avocado oil. Toss in your chopped kimchi and cook it down for about five minutes until much of its moisture evaporates. Add 2 teaspoons of brown sugar and continue cooking until softened and caramelized around the edges—about another five minutes.
  4. Prepare fresh toppings by slicing cucumbers and carrots into thin strips (julienne). Cut up an avocado and chop some fresh herbs along with peanuts.
  5. Warm up the tortillas either in the oven or microwave. Assemble tacos by adding a scoop of Korean chicken followed by spoonfuls of caramelized kimchi. Pile on fresh veggies along with avocado and herbs. Finish with crushed peanuts and drizzle some sriracha mayo on top.

Nutrition

Find it online: https://www.sweetfamilytable.com/korean-chicken-tacos-recipe/