Korean Chicken Tacos
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Korean Chicken Tacos

Korean Chicken Tacos

Serves 5 | Prep/Cook Time: 30 Min
Nutritional Information
Serving Per Recipe: 5
Amount Per Serving
% Daily Value*
Total Fat g %
Saturated Fat g %
Cholesterol g %
Sodium mg %
Total Carbs g %
Dietary Fiber g %
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Vitamin C %
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*Percent Daily Values are based
on a 2,000 calorie diet.

1 pkg. PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts (1.5 lbs.)
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
1 Bulgogi Marinade: 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.
5 Latin Vegetable Salad: (Make salad while chicken is marinading.) Mix together rice wine vinegar, sugar, soy sauce, chili sauce and sesame oil in a large bowl.
6 Stir in the rest of the ingredients. Refrigerate until ready to assemble the tacos.
7 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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Serves 5