Bulgogi Chicken Tacos
with Pickled Cucumber & Sriracha Crema
- Sesame
- Soy
- Wheat
Korean and Mexican flavors may seem like they’re at opposite ends of the culinary spectrum. But when they meet in the middle, the results are absolutely delicious. These mashup tacos feature chicken in bulgogi sauce—a Korean-style marinade of soy sauce and sesame with a little bit of sweetness. When you tuck that into tortillas with cabbage, pickled cucumber, and a spicy crema, it feels like a border-hopping celebration in your mouth.
Ingredients
10 ounce
Chopped Chicken Breast
2 tablespoon
Sour Cream
4 ounce
Bulgogi Sauce
(Contains: Sesame, Soy, Wheat)
5 teaspoon
White Wine Vinegar
1 unit
Mini Cucumber
4 ounce
Shredded Red Cabbage
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 teaspoon
Sriracha
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Heat a drizzle of oil in a large pan over mediumhigh heat. Add cabbage and season with salt and pepper. Cook, stirring occasionally, until softened, 3-4 minutes. Turn off heat; stir in half the vinegar (you’ll use the rest in the next step). Transfer to a medium bowl.
While cabbage cooks, trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. In a small bowl, toss cucumber with remaining vinegar and a pinch of sugar. Season with salt and pepper; set aside.
Pat chicken dry with paper towels; season with salt and pepper. Heat a large drizzle of oil in pan used for cabbage over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.
Reduce heat under pan with chicken to medium, then stir in bulgogi sauce. Bring to a simmer and let bubble, stirring chicken to coat, until sauce has reduced slightly, 3-4 minutes. Stir in cooked cabbage, then turn off heat.
In a second small bowl, combine sour cream with as much sriracha as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
Divide tortillas between plates and fill with chicken mixture, pickled cucumber (draining first), and crema. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Customers loved the unique combination of Korean and Mexican flavors, calling it an "amazing" and "awakening" taste experience.
- Ease of prep: Very quick and easy to make, perfect for a delicious weeknight meal or lunch option.
- Suggestions: Consider adding cilantro and onion for extra flavor; some preferred beef over chicken for a richer taste.
- Leftovers: These tacos were a hit, with many hoping to order again soon!
Reviews from our home cooks
Could not have loved these more. We did these for lunch and I hope they show up on the menu options again soon because I will get them every time!
Good, but I have had this recipe with beef instead of chicken and cilantro and onion instead of cabbage before, and that version was better!
Everything was delicious and the cucumbers were an excellent addition.
