Bulgogi Chicken Tacos with Pickled Cucumbers and Sriracha Crema

Korean and Mexican cuisines might seem worlds apart, but when they come together, the result is a flavor explosion. These tacos feature tender chicken thighs marinated in a sweet and savory bulgogi sauce, paired with crunchy pickled cucumbers and a spicy crema. It’s a border-hopping celebration in every bite.

This recipe is perfect for a quick weeknight dinner. The chicken cooks up in minutes and the pickled cucumbers add a refreshing tang that balances the rich bulgogi sauce. Serve with warm flour tortillas and top with a drizzle of sriracha crema for a meal that’s both familiar and exciting.

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Ingredients

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

10 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken ThighsView 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

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView 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 the white and green parts. Halve the cucumbers lengthwise, then slice into thin half-moons. In a small bowl, toss the cucumbers with 1 teaspoon sugar and 2 tablespoons plus 2 teaspoons white wine vinegar. Season with salt and pepper and set aside. Pat the chicken thighs dry with paper towels and cut into 1-inch pieces.
2. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the scallion whites and shredded red cabbage. Season with salt and pepper. Cook, tossing occasionally, until softened, about 3-4 minutes. Remove the pan from heat and stir in the remaining white wine vinegar. Transfer the cabbage mixture to a medium bowl.
3. Heat another drizzle of oil in the same pan over medium-high heat. Add the chicken pieces and cook, tossing occasionally, until browned and cooked through, about 4-6 minutes.
4. Reduce the heat to medium. Pour the bulgogi sauce into the pan with the chicken. Bring to a simmer and let bubble until the sauce has reduced slightly, about 2 minutes, tossing the chicken to coat. Stir in the cabbage mixture, then remove the pan from heat.
5. In a small bowl, stir together the sour cream, 2 teaspoons water and sriracha (adjust to taste). Add more water if needed to achieve a drizzly consistency. Wrap the flour tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.
6. Divide the chicken and cabbage mixture among the warm tortillas. Top with the pickled cucumbers. Drizzle the sriracha crema over each taco and sprinkle with the scallion greens. For those who prefer less heat, go easy on the crema.

Recipe Tips

FAQ

Can I use chicken breast instead of thighs?

Yes, you can substitute boneless skinless chicken breasts. Adjust cooking time as needed to avoid drying out.

What can I use instead of bulgogi sauce?

You can make a quick substitute by mixing soy sauce, brown sugar, sesame oil, garlic and ginger. Adjust sweetness to taste.

How do I store leftovers?

Store the chicken, cabbage, cucumbers and crema separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and cabbage before assembling.