Bulgogi Chicken Tacos
with Pickled Cucumbers and Sriracha Crema
Bulgogi Chicken Tacos
Savory Korean-style chicken tucked into warm tacos with tangy pickled cucumbers and a spicy sriracha crema for a fresh, bold weeknight bite.
Ingredients
For 4 servings
- 8 ounce Bulgogi Sauce
- 20 ounce Chicken Breast Strips
- 12 unit Flour Tortillas
- 2 unit Persian Cucumber
- 8 ounce Shredded Red Cabbage
- 4 tablespoon Sour Cream
- 2 teaspoon Sriracha
- 10 teaspoon White Wine Vinegar
Additional Ingredients
- Pepper
- Salt
- ½ teaspoon Sugar
- 1 tablespoon Vegetable Oil
Korean
PDF
DifficultyEasy
Total Time20m
Calories590
Protein30g
Carbs78g
Fat23g
Tags:
Protein Smart
⚠️Allergens:
🥛Milk🌰Sesame🌱Soy🌾WheatSwaps and substitutions
For dairy-free, swap the sour cream topping for a plain unsweetened plant-based alternative or skip it. For gluten-free, use corn tortillas and check the bulgogi sauce, since both the tortillas and sauce may contain wheat or soy.
What to serve with it
Serve with a simple edamame salad, steamed rice, or extra crunchy slaw to balance the sweet-savory filling. A light citrusy side or chilled pickles also works well with the spicy, creamy finish.
