Description
These Korean Chicken Tacos with Caramelized Kimchi are packed with bold flavors! The savory ground chicken is simmered in a flavorful sauce and topped with sweet and spicy caramelized kimchi, crunchy vegetables, fresh herbs, and a creamy sriracha mayo.
Ingredients
Scale
- For the Chicken:
- 1 tablespoon avocado oil
- 1 lb ground chicken
- Pinches of salt and pepper
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1/2 tablespoon ginger paste (or 1-inch fresh ginger, grated)
- 1 tablespoon peanut butter
- 1 teaspoon toasted sesame oil
- 1 teaspoon sriracha (optional)
- 3 tablespoons warm water
- For the Caramelized Kimchi:
- 2 cups kimchi, roughly chopped
- 2 teaspoons toasted avocado oil
- 2 teaspoons brown sugar
- For Serving:
- 8 fajita-size (6-inch) flour tortillas
- Cucumbers, sliced
- Carrots, julienned
- Avocado, sliced
- Fresh herbs (cilantro, mint, and green onions)
- Crushed peanuts
- Sriracha mayo (optional, see note)
- Lime wedges
Instructions
- Heat avocado oil in a large skillet over medium heat. Add ground chicken, salt, and pepper, and cook until browned, breaking it apart as it cooks.
- In a small bowl, mix soy sauce, brown sugar, minced garlic, ginger paste, peanut butter, toasted sesame oil, sriracha (if using), and warm water. Stir until smooth.
- Pour the sauce mixture over the cooked chicken and simmer for 3-4 minutes, allowing the flavors to combine. Remove from heat and set aside.
- In another skillet, heat toasted avocado oil over medium heat. Add chopped kimchi and brown sugar. Cook, stirring occasionally, for about 5-7 minutes, until the kimchi is caramelized and softened.
- Warm the flour tortillas in a dry skillet or microwave.
- Spoon the Korean chicken mixture onto each tortilla, then top with caramelized kimchi.
- Garnish and serve: Add sliced cucumbers, julienned carrots, avocado, fresh herbs, and crushed peanuts. Drizzle with sriracha mayo if desired and serve with lime wedges.
Notes
- Sriracha mayo can be made by mixing mayonnaise with sriracha sauce to taste.
- For a spicier kick, increase the amount of sriracha in the chicken mixture or drizzle more sriracha mayo on top.
- Feel free to adjust the amount of brown sugar in both the chicken and kimchi to suit your taste preference.
Nutrition
- Serving Size: 1 taco
- Calories: 220
- Sugar: 8g
- Sodium: 550mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg