Bulgogi Chicken Thigh Tacos
with Pickled Cucumbers and Sriracha Crema
Bulgogi Chicken Thigh Tacos
Juicy chicken thighs bring bold Korean-inspired flavor to warm tacos, topped with crisp pickled cucumbers and a creamy sriracha drizzle for a sweet-spicy finish.
Ingredients
For 4 servings
- 8 ounce Bulgogi Sauce
- 24 ounce Chicken Thighs
- 12 unit Flour Tortillas
- 2 unit Persian Cucumber
- 4 unit Scallions
- 8 ounce Shredded Red Cabbage
- 4 tablespoon Sour Cream
- 2 teaspoon Sriracha
- 10 teaspoon White Wine Vinegar
Additional Ingredients
- Pepper
- Salt
- 1 teaspoon Sugar
- 1 tablespoon Vegetable Oil
Korean
PDF
DifficultyEasy
Total Time25m
Calories840
Protein31g
Carbs85g
Fat18g
Tags:
Protein SmartMass Gain FriendlySpicy
⚠️Allergens:
🥛Milk🌰Sesame🌱Soy🌾WheatSwaps and substitutions
For dairy-free, swap the sour cream crema for a plain non-dairy yogurt or mayo-based sauce. For gluten-free, use corn tortillas instead of flour, and choose a gluten-free bulgogi sauce if needed.
What to serve with it
Serve these tacos with a crisp slaw, simple roasted potatoes, or a bright citrus salad to balance the sweet-spicy filling. A light lager, sparkling water with lime, or extra pickles on the side also works well.
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