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

Korean and Mexican cuisines come together in these vibrant tacos, featuring tender chicken coated in a sweet and savory bulgogi sauce. The tangy pickled cucumber and crunchy cabbage add freshness, while a drizzle of sriracha crema brings the heat.

Perfect for a weeknight dinner, this recipe is ready in just 20 minutes. Serve the filling in warm flour tortillas for a fun, handheld meal that’s sure to become a favorite.

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Ingredients

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

6 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. Trim and halve cucumber lengthwise, then thinly slice crosswise into half-moons. In a small bowl, toss cucumber with half the vinegar and ½ teaspoon sugar. Season with salt and pepper and set aside to pickle.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add shredded red cabbage and season with salt and pepper. Cook, stirring occasionally, until softened, about 3-4 minutes. Turn off heat, stir in remaining vinegar and transfer to a medium bowl.
3. Pat chicken breast strips dry with paper towels and season with salt and pepper. Heat a large drizzle of oil in the same pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. If there is excess grease, carefully pour it out.
4. Reduce heat to medium, add bulgogi sauce to the pan with chicken and stir to coat. Let simmer until sauce thickens slightly, 1-2 minutes. Stir in cooked cabbage, then remove from heat.
5. In a small bowl, combine sour cream with sriracha to taste. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
6. Divide tortillas among plates. Fill with chicken and cabbage mixture, top with pickled cucumber (drained) and drizzle with sriracha crema. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

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

What can I use instead of bulgogi sauce?

A mixture of soy sauce, sesame oil, brown sugar, garlic and ginger can be used as a substitute.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and cabbage in a skillet and assemble tacos fresh.