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Bulgogi Chicken Tacos

Bulgogi Chicken Tacos

with Pickled Cucumber & Sriracha Crema

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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.

Tags:QuickFamily FriendlyCalorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Persian Cucumber

5 teaspoon

White Wine Vinegar

4 ounce

Shredded Red Cabbage

10 ounce

Chicken Breast Strips

4 ounce

Bulgogi Sauce

(ContainsSoy, Wheat)

2 tablespoon

Sour Cream


1 teaspoon


6 unit

Flour Tortillas

(ContainsSoy, Wheat)

Not included in your delivery


1 tablespoon

Vegetable Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2971 kJ
Calories710 kcal
Fat26 g
Saturated Fat9 g
Carbohydrate93 g
Sugar38 g
Dietary Fiber1 g
Protein34 g
Cholesterol110 mg
Sodium1210 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Medium Bowl
Small Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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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.