Korean Chicken Tacos

It’s been a minute since we shared a good taco Tuesday recipe, and these “accidental” Korean Chicken Tacos, created by coach Emi have us drooling. Below she shares some important tips, plus the macros!

You know when you go to make a bowl of something then realize you completely forgot about making rice but you’re starving and look over and see a giant bag of tortillas?

Yeah, it’s like that. Whatever, it was a delicious accident so I’m not mad about it!

If you’ve made my beef bulgogi bowl you’ll notice I used the same sauce for these. If you want to meal prep but don’t want to eat the same thing all week, you could double or triple the veg, cook the beef, set it aside, then cook the chicken! Super easy way to keep meal prep simple while still adding in variety.

INGREDIENTS:

  • 1 lb chicken breast

  • 1/4 large red cabbage, shredded

  • 2 carrots, shredded

  • 1/2 tbsp avocado oil

  • 3 tbsp pear or apple juice

  • 4 tbsp low sodium soy sauce, divided

  • 1-2 tbsp gochujang

  • 1 tbsp toasted sesame oil, divided

  • 1 tbsp brown sugar

  • 3 garlic cloves, minced

  • 1/2 tbsp giner, minced

  • Kimchi

  • Cilantro

  • Lime

INSTRUCTIONS:

  1. Heat up a large pan to med-high heat. As that’s heating up, in a small bowl combine pear juice, 3 tbsp soy sauce, gochujang, 1/2 tbsp sesame oil and brown sugar. Set aside.

  2. Add avocado oil to the pan, then cabbage, carrots, 1 tbsp soy sauce and half tbsp of sesame oil. Heat until softened, about 1-2 minutes. Transfer to a bowl and set aside.

  3. To the same pan add chicken (add more oil if pan is dry) spreading evenly and allow to cook until bottoms have browned, about 2 minutes. Cook for another 2-5 minutes until chicken is nearly cooked through. Add garlic and ginger and saute until fragrant, about 30 seconds.

  4. Slowly stir in sauce and simmer on low until sauce has thickened, about 3-5 min. Serve on warm tortillas with cabbage mixture, kimchi, cilantro, and lime juice. If you want additional heat, add some sriracha on top!

Macros per serving (four servings)
Protein - 27g
Carbs - 11g
Fat - 7g
*macros don’t include tortillas

Created by: Emi Mraule, Nutrition Coach

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