When I can’t think of anything to cook for dinner, which happens way more often these days, my go-to meal is tacos. Since it’s Taco Tuesday night I wanted to share a new recipe that I’ve been loving thanks for the one and only Amanda. Her recipes really are the best! Now, I’ll be honest, usually I make boring roasted chicken or beef tacos but ever since discovering her Korean Chicken Tacos I’ve been sold on not making boring tacos anymore. Friends, these are easy and will wow for family or friends if you serve these at your next dinner or gathering. Be gone with boring tacos, enjoy!
1 1/2 pounds boneless skinless chicken breasts
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/2 cup soy sauce
1/2 cup mirin
2 Tbs. toasted sesame oil
2 tsp. sugar
For Asian Slaw:
1 cup shredded Napa cabbage
1/3 cup shredded carrots
¼ red pepper, thinly sliced
1 tsp. honey
2 Tbs. rice wine vinegar
2 tsp. sesame oil Pinch of salt Gochujang Mayonnaise
1 Tbs. gochujang or fermented chili paste (found at most specialty grocery stores)
¼ cup mayonnaise
6 to 8 corn tortillas
1.) Assorted garnishes such as pickled onions, cilantro, sesame seeds, and jalapenos.
2.) Marinate the chicken by combining the garlic, ginger, soy sauce, mirin, sesame oil, and sugar in a medium sized bowl.
3.) Pour contents over chicken in a ziplock bag and marinate refrigerated for at least 2 hours or up to 24 hours.
4.) When ready to serve the tacos, begin by grilling the chicken.
5.) On a stove top grill pan or on an outdoor grill, grill the chicken until cooked through, about 5 to 7 minutes, flipping halfway through.
6.) Let chicken rest for 10 minutes then cut into thin slices.
7.) While the chicken is resting, combine the cabbage, carrot, and red bell pepper in a medium sized bowl.
8.) In a small bowl mix the honey, rice wine vinegar, sesame oil and pinch of salt together.
9.) Pour over cabbage mixture and toss to combine. In another small bowl, whisk the gochujang and mayonnaise.
10.) Taste for heat, adding additional gochujang if desired.
Recipe & Photos by Amanda Frederickson