Author Notes
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
Ingredients
- Chicken Marinate
-
1 pound
organic chicken breasts
-
2 tablespoons
soy sauce
-
2 tablespoons
rice vinegar
-
1 tablespoon
canola oil
-
1 tablespoon
garlic, grated
-
1 teaspoon
fresh ginger, grated
-
1 teaspoon
red pepper flake
-
1 tablespoon
brown sugar
-
1 tablespoon
agave syrup
-
1 tablespoon
sesame oil
-
2 teaspoons
srirachi
-
6
corn taco shells
- Accoutrements
-
1 bunch
bok choy (large bunch), chopped finely
-
1 tablespoon
srirachi
-
2 tablespoons
rice vinegar
-
1 teaspoon
soy sauce
-
1 teaspoon
sesame oil
-
1 tablespoon
lime juice
-
1/4 cup
greek yogurt
-
2 teaspoons
srirachi
-
2 sprigs
green onions, chopped finely
-
1/4 cup
chopped cashews
Directions
-
For Chicken:
-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.
*For Sauce:
-combine 1/4 cup greek yogurt, 2 tsp srichai, 2 chopped green onion
-keep cold in the fridge till ready to use
-
Assembly:
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
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