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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 teaspoons 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