Bulgogi Chicken Tacos
with Pickled Cucumber and Sriracha Crema
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Persian Cucumber
5 teaspoon
White Wine Vinegar
4 ounce
Shredded Red Cabbage
10 ounce
Chicken Breast Strips
4 ounce
Bulgogi Sauce
(Contains: Soy, Wheat, Sesame)
2 tablespoon
Sour Cream
(Contains: Milk)
1 teaspoon
Sriracha
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
Not included in your delivery
½ teaspoon
Sugar
1 tablespoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Halve cucumber lengthwise, then thinly slice crosswise into half-moons. In a small bowl, toss cucumber with half the vinegar (you’ll use the rest later) and ½ tsp sugar (1 tsp for 4 servings). Season with salt and pepper; set aside.
Heat a drizzle of oil in a large pan over medium-high heat. Add cabbage and season with salt and pepper. Cook, stirring occasionally, until softened, 3-4 minutes. Turn off heat; stir in remaining vinegar. Transfer to a medium bowl.
Pat chicken dry with paper towels; season with salt and pepper. Heat a large drizzle of oil in same pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. (TIP: If there’s excess oil in your pan, carefully pour it out.) Reduce heat under pan to medium.
Stir bulgogi sauce into pan with chicken. Bring to a simmer and let bubble, stirring chicken to coat, until sauce has reduced slightly, 1-2 minutes. Stir in cooked cabbage, then turn off heat.
In a second small bowl, combine sour cream and 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, about 30 seconds.
Divide chicken mixture between tortillas. Top with cucumber and crema. Serve.
