Korean BBQ Chicken & Kimchi Tacos
In The Refrigerated Meat Case
Korean BBQ Chicken & Kimchi Tacos
In The Refrigerated Meat Case
PREP TIME: 10min COOK TIME: 15min
Serves 3
- 360
Calories - 21g
Protein - 1060mg
Sodium - 1.5g
Sat. Fat - 24g
Sugar 
Ingredients
1 tbsp. soy sauce
2 tbsp. rice vinegar
1.5 tbsp. gochujang
3 tbsp. honey
2 tsp. sesame oil
2 cloves garlic, minced
1 tbsp. fresh ginger, minced
6 corn tortillas
1 cup Korean coleslaw
1 tbsp. Kimchi
Step 1
In a pan, mix soy sauce, rice vinegar, gochujang, honey, sesame oil, garlic, and ginger on low-medium heat. Allow it to bubble and simmer until thick, keep stirring during the process. This should take about 4-5 minutes. Stir in the chicken and toss, then turn off the heat and let sit.
Step 2
Heat up tortillas on a griddle of a pan until softened. Add chicken and top with coleslaw and kimchi.
135 MIN
