This recipe combines my love for mexican and korean food into one delicious and unique dish. The inspiration from this dish comes from my favorite food truck in DC, Takorean, which combines mexican and korean dishes into delectable little tacos. After stalking Takorean's twitter page and actual truck for a few months, I decided to try my hand at my own recipe. While I still visit Takorean when I can, I'm pleased as punch to have my own recipe at home whenever I need it. —Jesse C
organic chicken breasts
fresh ginger, grated
red pepper flake
corn taco shells
bok choy (large bunch), chopped finely
green onions, chopped finely
In This Recipe
-mix all ingredients and add chicken, let marinate 1 hour or overnight
-grill or saute for 4-5 minutes on each side or until juices run clear
*For Bok Choy Slaw:
-Rinse and chop bok choy finely
-Mix 1 tbsp srichai, 2 tbsps rice vinegar, 1 tsp soy sauce, 1 tsp sesame oil and lime juice in a small bowl.
-pour over bok choy, mix till coated, cover and refrigerate at least four hours, 10 if you have time.
-combine 1/4 cup greek yogurt, 2 tsp srichai, 2 chopped green onion
-keep cold in the fridge till ready to use
Heat corn tortillas individually in a frying pan with a little bit of irish butter if you can spare it, ensuring each tortilla is just crispy enough and piping hot.
-fill tortillas with cooked chicken, slaw, sauce and chopped cashews