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Chicken Thigh Bulgogi Tacos

Chicken Thigh Bulgogi Tacos

Cost $15, save $20

Source: Recommended by CookPal

  • 10 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Pickling

    • ¼ cup white wine vinegar
    • 1 teaspoon white sugar
    • 🧂 Salt to taste
    • Ground black pepper to taste
    • 🥒 2 Persian cucumbers, halved and thinly sliced

  • Vegetables and oil

    • 1 tablespoon olive oil
    • 1 (8 ounce) package shredded red cabbage
    • 4 scallions, sliced, whites and greens separated

  • Chicken and seasoning

    • 1 ½ pounds skinless, boneless chicken thighs, cut into 1-inch cubes
    • 1 cup Korean bulgogi sauce

  • Sauce and tortillas

    • ⅓ cup sour cream
    • 💧 1 tablespoon water
    • ½ tablespoon sriracha sauce
    • 8 (6 inch) flour tortillas

STEPS

1

Mix 3 tablespoons vinegar, sugar, salt, and pepper together in a bowl. Mix in cucumbers.

2

Heat olive oil in a skillet over medium heat. Add cabbage and white parts of scallions to the skillet; cook, stirring occasionally, until softened, 3 to 4 minutes. Transfer to a bowl and toss with salt, pepper, and remaining vinegar.

3

Season chicken with salt and pepper. Cook in the same skillet until juices run clear, 4 to 7 minutes. Stir in bulgogi sauce; cook until reduced, about 2 minutes more.

4

Mix sour cream, water, and sriracha sauce together. Spread some of the mixture over each tortilla. Top with bulgogi chicken, cucumbers, cabbage, and green parts of scallions.

NUTRIENTS

Per 1 serving

🔥

270

Calories

  • 18
    Protein
  • 22
    Carbs
  • 12
    Fats

💡 Use fresh cucumbers and red cabbage for the best crunch.Warm tortillas before assembling for softer texture.You can prepare the vegetables and chicken ahead for faster assembly.