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

Korean and Mexican flavors may seem like they’re at opposite ends of the culinary spectrum. But when they meet in the middle, the results are absolutely delicious. These mashup tacos feature chicken in bulgogi sauce-a Korean-style marinade of soy sauce and sesame with a little bit of sweetness.

When you tuck that into tortillas with cabbage, pickled cucumber and a spicy crema, it feels like a border-hopping celebration in your mouth. Best of all, this recipe comes together in just 20 minutes, making it perfect for a quick and satisfying dinner.

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Ingredients

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView 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. Pat the chicken dry with a paper towel.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the shredded red cabbage and season with salt and pepper. Cook, tossing occasionally, until softened, about 3-4 minutes. Remove the pan from heat and stir in the remaining 1 teaspoon of white wine vinegar. Transfer the cabbage to a medium bowl.
3. Heat another drizzle of oil in the same pan over medium-high heat. Season the chicken strips with salt and pepper, then add to the pan. Cook, tossing occasionally, until browned and cooked through, about 3-5 minutes.
4. Reduce the heat to medium and pour the bulgogi sauce into the pan. Bring to a simmer and let bubble until the sauce has reduced slightly, about 2 minutes, while tossing the chicken to coat. Stir in the cooked cabbage mixture, then remove the pan from heat.
5. In another small bowl, stir together the sour cream, 1 teaspoon of water and sriracha to taste. Add more water if needed to achieve a drizzling consistency. Wrap the 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 cucumber and drizzle the sriracha crema over each taco. 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.

What can I substitute for bulgogi sauce?

You can make a quick substitute by mixing soy sauce, sesame oil, brown sugar, garlic and ginger. Use about 4 ounces.

How do I store leftovers?

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