You are here

Korean BBQ Chicken Tacos

Korean BBQ Chicken Tacos

Nutrition Facts
  • cal. (kcal) 297
  • Makes: 8 servings
  • Yield: 8 soft tacos
  • Prep: 15 mins
  • Cook: 7 mins
  • Grill: 6 mins
  • Stand: 15 mins
  • 0
  • 1
  • 2
  • 3
  • 4
by 5 people
add your rating thank you for rating | add a comment

Ingredients

  • 1/4 cup mirin (Asian cooking wine)
  • 1/4 cup plus 1 tablespoon rice vinegar
  • 1 tablespoon plus 1 teaspoon sugar
  • Pinch of salt
  • 1 cucumber, peeled and thinly sliced
  • 1 1/4 pounds thinly sliced chicken cutlets
  • 5 tablespoons Korean teriyaki stir-fry sauce (such as House of Tsang)
  • 1 tablespoon canola oil
  • 1 onion, halved and thinly sliced
  • 1 package small flour tortillas (8 per package)
  • 1/3 cup cilantro leaves

Directions

  1. In a glass or plastic bowl, combine mirin, 1/4 cup of the vinegar, 1 tablespoon of the sugar and the salt. Whisk until sugar is dissolved. Add cucumber and let stand 15 minutes.
  2. Heat a grill or grill pan to medium-high. Lightly coat grill rack with oil. Place chicken on a sheet of wax paper or plastic wrap. Brush both sides with 3 tablespoons of the sauce. Grill until cooked through, 2 to 3 minutes per side. Transfer to a cutting board.
  3. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and cook 5 to 7 minutes. Add remaining 2 tablespoons sauce. Cut chicken into strips and add to skillet.
  4. To serve, spoon about 1/4 cup of the chicken mixture onto a tortilla. Add some of the marinated cucumbers and cilantro.

Nutrition Information for Korean BBQ Chicken Tacos

Servings Per Recipe: 8
PER SERVING: 297 cal., 7 g total fat (1 g sat. fat), 41 mg chol., 584 mg sodium, 35 g carb. (1 g fiber), 21 g pro.

Love it? Share now!

Comments

Loading comments...