Korean Tacos Recipe
Total Time
1 hour and 10 minutes
Prep Time
1 hour
Cook Time
20 minutes
Rating
5 out of 5 stars
(9)
Ingredients
10 servings
- 1 1/2 pounds chicken thighs, sliced thin (easiest to do when partially frozen) See notes for vegan.
- 1/2 cup of pear, grated (or Asian pear is traditional, apple works too) Optional but adds texture and flavor
- 1/4 cup soy sauce or GF liquid aminos
- 1 1/2 tablespoons brown sugar (coconut sugar or maple syrup works too)
- 2 tablespoons toasted sesame oil
- 1 teaspoon rice vinegar
- 2 garlic cloves, pressed or minced
- 1 tablespoon fresh ginger, grated or minced
- 1 tablespoon gochujang pepper paste ( or sub garlic chili paste)
- 1/2 cup greek yogurt or sour cream
- 2 tablespoons mayo
- 1 teaspoon gochujang paste
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1 teaspoon rice vinegar or lime juice
- flour tortillas (or your favorite tortillas)
- shredded purple cabbage (or green cabbage)
- green onions, thinly sliced
- avocado slices
- grated carrots and radishes
- fresh cilantro
- toasted sesame seeds
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Preparation
Step 1
Marinade
Step 2
In a large bowl, mix grated pear, soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, and gochujang paste. Add sliced chicken and let marinate at least 30 minutes or overnight ( best!) in the fridge.
Step 3
Taco Sauce
Step 4
In a small bowl, mix Greek yogurt, mayo, gochujang paste, sesame oil, sugar, rice vinegar whisk until smooth.
Step 5
Cook the chicken
Step 6
Heat a heavy skillet to medium-high heat. Add chicken and all the marinade, stirring every minute or so for about 5 minutes until sauce begins to reduce. Turn the heat down and cook until the sauce mostly cooks down and the chicken is cooked through and nicely coated, about 3-5 minutes.
Step 7
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