If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Let's face it: Korean tacos were about the least traditional tacos you could get, until the Kogi truck rolled out in LA. Now they're a food-fusion staple. These Korean tacos, however, were inspired by a food truck on my college campus and cobbled together by my roommate who was obsessed with them. The amazing mix of flavors makes these tacos uniquely delicious! - gabsimonelouise
- 4-5 chicken thighs
- 6 tablespoons soy sauce
- 3 tablespoons sugar
- 2 tablespoons toasted sesame oil
- 2 cloves garlic
- 1 tablespoon flour
- pinches black pepper
- Whisk together all ingredients in a large pot. Cover and marinate chicken overnight.
- While you are making the toppings, bake the chicken at 400° F for about 20 minutes. Once done, cool slightly, then shred or cut chicken into strips.
The Toppings and Assembly
- 2 jalapeños, stemmed, seeded, and chopped
- 5 cloves garlic
- 1/4 teaspoon dijon mustard
- 1/4 teaspoon honey
- 1 tablespoon lime juice
- 1 tablespoon white or rice vinegar
- 1 cup packed fresh cilantro leaves
- 1/4 cup Thai coconut milk
- pinches salt
- 1 cup shredded cabbage, red or green
- 1 cup shredded carrots
- 1/4 cup rice vinegar
- 1 1/2 teaspoon sugar
- 1 lime, juiced
- 1/4 teaspoon ground ginger
- 2 tablespoons olive oil
- 1/2 large onion, cut in half then sliced thinly
- 12 corn tortillas
- Topping 1: Salsa Verde- Blend ingredients from the jalapeños through the pinch of salt in a blender or food processor. Taste for seasonings and adjust as needed.
- Topping 2: Asian Slaw- Combine shredded cabbage and carrots in medium bowl. Whisk ingredients from the rice vinegar through the ground ginger in a small bowl. Pour over cabbage and carrots and toss.
- Topping 3: Caramelized (or "Grilled) Onions- To properly caramelize the onions, heat the olive oil over medium in a saute pan and add the onions. Let the onions sizzle for 30-40 minutes, stirring occasionally. The onions are done when they are reduced in volume by about half, and are sweet and golden-brown. In a pinch, just heat the olive oil on medium-high heat and saute the onions for 10-15 minutes. They will be crunchier and have more of a "grilled" look and taste, with some burnt ends.
- Assembly: Throw the chicken and toppings on a corn tortilla and enjoy! The salsa and the slaw will keep in the fridge for 2-3 days, but they both taste best when fresh.
- This recipe was entered in the contest for Your Best Coconut