Bulgogi Chicken Tacos
with Pickled Cucumber & 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.
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)
2 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Sriracha
6 unit
Flour Tortillas
(Contains Soy, Wheat)
Not included in your delivery
Sugar
1 tablespoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
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.
