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Korean Chicken Tacos

Korean Chicken Tacos Recipe

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Prep/Cook Time: 30 Minutes
Servings: 5
Average Rating: Star Star Star Star Star

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1 package
Bulgogi Marinade:
2 tablespoons sesame oil
1/2 cup low sodium soy sauce
2 tablespoons light brown sugar
1/4 cup red chili paste
4 cloves garlic, grated
1 tablespoon fresh ginger, grated
1/2 onion grated
1/4 cup chopped scallions
1 tablespoon sesame seeds, toasted and crushed
1 teaspoon black pepper
Latin Vegetable Salad:
1/4 cup red peppers, julienned
1/4 cup carrots, grated
1 cup jicama, julienned
1 1/2 tablespoons rice wine vinegar
1 tablespoon sugar
1 tablespoon soy sauce
1 teaspoon Sriracha chili sauce
1 teaspoon sesame oil
2 tablespoons cilantro, chopped


Bulgogi Marinade:

  1. Mix all ingredients into a small bowl. Pour marinade into a sealable bag with chicken breasts and refrigerate 1-2 hours before grilling.
  2. Remove chicken from marinade and drain. Allow to sit at room temperature while grill heats.
  3. Grill over medium-high heat for 8-10 minutes on each side, or until chicken is done. Internal temperature should 170°F.
  4. Cut meat into slices.

Latin Vegetable Salad:

  1. (Make salad while chicken is marinading.) Mix together rice wine vinegar, sugar, soy sauce, chili sauce and sesame oil in a large bowl.
  2. Stir in the rest of the ingredients. Refrigerate until ready to assemble the tacos.
  3. To assemble tacos, place a layer of salad on to a flour tortilla. Top with chicken, salsa and fresh cilantro. Fold over tightly and enjoy.



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