Korean-Mexican Bulgogi Chicken Tacos with Pickled Cucumber and Sriracha Crema

Korean and Mexican cuisines meet in this vibrant taco recipe. Tender chicken strips are cooked in a sweet and savory bulgogi sauce, then nestled into warm tortillas with tangy pickled cucumbers and a spicy sriracha crema. The result is a deliciously unexpected fusion that’s sure to become a favorite.

This recipe is quick enough for a weeknight but impressive enough for guests. The pickled cucumbers add a refreshing crunch, while the creamy sriracha sauce brings just the right amount of heat. Serve these tacos with your favorite toppings for a fun and customizable meal.

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Ingredients

2 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

10 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

20 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

8 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

8 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

12 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve the cucumber lengthwise, then slice crosswise into thin half-moons. In a small bowl, toss the cucumber with 4 teaspoons of white wine vinegar and ½ teaspoon sugar. Season with salt and pepper and set aside.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the shredded red cabbage. Season with salt and pepper. Cook, tossing occasionally, until softened, 3-4 minutes. Turn off the heat; stir in the remaining white wine vinegar. Transfer the cabbage to a medium bowl.
3. Pat the chicken breast strips dry with paper towels; season with salt and pepper. Heat a large drizzle of oil in the same pan over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, 5-7 minutes. If necessary, drain any excess liquid from the pan.
4. Reduce the heat under the pan to medium, then pour in the bulgogi sauce. Bring to a simmer and let bubble, stirring the chicken to coat, until the sauce has reduced slightly, about 2 minutes. Stir in the cooked cabbage, then turn off the heat.
5. In a second small bowl, combine the sour cream, 1 teaspoon water and sriracha to taste. (Tip: Add more water as needed to achieve a drizzling consistency.) Wrap the tortillas in damp paper towels and microwave on high until warm, about 30 seconds.
6. Divide the chicken mixture between the tortillas, then top with the pickled cucumber. Drizzle the sriracha crema over each taco.

Recipe Tips

FAQ

Can I use a different type of cucumber?

Yes, you can use any cucumber you have on hand. English or Kirby cucumbers work well. Just adjust the slicing as needed.

Can I make this recipe gluten-free?

To make it gluten-free, use gluten-free tortillas and ensure your bulgogi sauce is gluten-free. The recipe as written contains wheat from the tortillas and soy sauce in the bulgogi sauce.

How should I store leftovers?

Store the chicken mixture, pickled cucumbers and crema separately in airtight containers in the refrigerator. Reheat the chicken mixture in a pan or microwave and assemble tacos fresh.