Korean Bulgogi Chicken Tacos with Spicy Slaw and Crema

These Korean-inspired chicken tacos are a fusion of bold flavors and fresh textures. Tender chicken is coated in a sweet and savory bulgogi sauce, then tucked into warm flour tortillas with a tangy cabbage slaw and a drizzle of spicy sriracha crema. It’s a quick and satisfying dinner that’s sure to impress.

This recipe is designed to make enough for two meals: enjoy the tacos tonight and use the leftover chicken and pepper stir-fry to create a delicious lunch for tomorrow. Simply pack the rice and stir-fry in containers and reheat when ready.

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Ingredients

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

20 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

5 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice scallions, separating white and green parts. Core, seed and thinly slice bell pepper and long green pepper. Halve the lime; cut one half into wedges for serving. Bring 1 cup water and a pinch of salt to a boil in a small pot. Stir in rice, reduce heat to low, cover and simmer until tender, 12-14 minutes. Keep covered off heat until ready to pack lunch.
2. Squeeze juice from the remaining lime half into a medium bowl. Add ½ teaspoon sugar and stir until dissolved. Add half the scallion whites and ¼ of the shredded cabbage. Season with salt and pepper, toss to coat and set aside, tossing occasionally. In a small bowl, mix sour cream and sriracha to taste. Season with salt and pepper. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
3. Heat a large drizzle of oil in a large nonstick pan over medium-high heat. Pat chicken dry with paper towel and season with salt and pepper. Cook until browned and cooked through, 3-5 minutes per side. Transfer to a plate and let rest 3 minutes, then slice into thin strips. Wipe out the pan with a paper towel.
4. Heat another large drizzle of oil in the same pan over medium-high heat. Add sliced bell pepper and green pepper. Cook, tossing, until softened, 3-5 minutes. Add remaining scallion whites and cook 1 minute more. Stir in half the sliced chicken, 2 tablespoons butter and soy sauce. Transfer the mixture to a large bowl and set aside for lunch. Wipe out the pan again.
5. Heat another drizzle of oil in the same pan over medium-high heat. Add the remaining cabbage and cook, tossing, until softened, 2-3 minutes. Squeeze in juice from one lime wedge. Reduce heat to low, then stir in bulgogi sauce and the remaining chicken. Remove from heat. Wrap tortillas in a damp paper towel and microwave until warm, about 1 minute. Fill tortillas with bulgogi chicken, top with slaw, drizzle with crema and extra sriracha if desired. Garnish with half the scallion greens. Serve with remaining lime wedges.
6. Fluff the cooked rice with a fork and divide between two reusable containers. Top with the reserved chicken and pepper stir-fry. Sprinkle with remaining scallion greens. Refrigerate until ready to eat. Microwave on high for 1-2 minutes before serving.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, thinly sliced beef or pork would work well with the bulgogi sauce.

How do I store the leftover stir-fry?

Keep the rice and chicken stir-fry in separate airtight containers in the refrigerator for up to 3 days.

Can I make the tacos gluten-free?

Use gluten-free tortillas and ensure your soy sauce and bulgogi sauce are gluten-free.