Korean Chicken Tacos for Dinner

In a medium bowl, combine juice from lime half and ½ tsp sugar. Stir in half the scallion whites and a quarter of the cabbage. Season with salt and pepper. Set aside, tossing every now and then. In a small bowl, combine sour cream and sriracha (to taste). Season with salt and pepper. Stir in water 1 tsp at a time until mixture has a drizzling consistency.

Pat chicken dry with paper towels; season with salt, pepper, and moo shu spice. Heat a large drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and cook, stirring, until browned and cooked through, 4-7 minutes. Turn off heat; remove chicken from pan and set aside. Wipe out pan with paper towels.

Heat a large drizzle of oil in same pan over medium-high heat. Add bell and green peppers. Cook, tossing, until softened, 3-5 minutes. Toss in remaining scallion whites and cook 1 minute more. Stir in half the chicken, hoisin, soy sauce, and 2 TBSP butter. Transfer mixture to a large bowl and set aside until you’re ready to pack lunch. Wipe out pan with a paper towel. Heat another drizzle of oil in same pan over medium-high heat.

Add rest of cabbage to pan. Cook, tossing, until softened, 2-3 minutes. Squeeze in juice of 1 lime wedge. Reduce heat to low, then stir in bulgogi sauce and remaining chicken. Remove pan from heat. Wrap tortillas in a moist paper towel. Microwave on high until warm, about 1 minute. Fill tortillas with bulgogi chicken. Garnish with slaw, then drizzle with crema and any leftover sriracha (to taste). Garnish with half the scallion greens. Serve with remaining lime wedges.