Korean Bulgogi Chicken Tacos with Pickled Cucumber and Sriracha Crema

Korean and Mexican cuisines come together in these vibrant bulgogi chicken tacos. The chicken is marinated in a sweet and savory bulgogi sauce, then tucked into warm tortillas with crunchy pickled cucumber, shredded red cabbage and a spicy sriracha crema.

This recipe is perfect for a quick weeknight dinner, ready in just 20 minutes. The tangy pickles and creamy heat balance the rich bulgogi flavors, making every bite a celebration.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a medium bowl, toss the chopped chicken breast with the bulgogi sauce until well coated. Set aside to marinate while you prepare the other ingredients.
2. Slice the mini cucumber into thin rounds. In a small bowl, combine the cucumber slices with the white wine vinegar and a pinch of salt. Toss and set aside to quick-pickle.
3. In another small bowl, mix the sour cream and sriracha until smooth. Season with salt and pepper to taste. Set aside.
4. Heat a large skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove from heat.
5. Warm the flour tortillas in a dry skillet or microwave until pliable.
6. Assemble the tacos: Place a few spoonfuls of the cooked chicken onto each tortilla. Top with pickled cucumber slices and shredded red cabbage. Drizzle with sriracha crema. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, thinly sliced beef or pork also work well with the bulgogi sauce. Adjust cooking time as needed.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat chicken and assemble fresh.

Can I make this recipe gluten-free?

Use corn tortillas instead of flour and ensure your bulgogi sauce is gluten-free. Check labels.