Korean Tacos

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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4 servings
Calories: 385kcal

Ingredients

Cabbage

  • 2 cups Green cabbage shredded
  • 2 tbsp Sugar
  • 1/4 cup Red wine vinegar

Tacos

  • 2 tsp Vegetable oil
  • 1/2 lb Ground chicken
  • 2 cloves Garlic minced
  • 2 tbsp Molasses
  • 2 tbsp Reduced-sodium soy sauce
  • 24 Street Taco Shells mini 3 inch soft shells
  • 1/4 cup Red onion minced
  • 1/2 cup Tomato diced small

SRIRACHA MAYONNAISE

  • 1/4 cup Mayonnaise
  • 1 tbsp Sriracha sauce
  • 2 tsp Lime juice
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Instructions

  • In a saucepan over medium heat, add the sugar, red wine vinegar and an equal amount of water as the vinegar. Bring to a simmer until the sugar dissolves. Then pour the liquid into a bowl and submerge the cabbage in it. Set aside (drain well before using).
  • Preheat a non-stick pan or grill pan over medium heat. Once the pan is hot, double up the taco shells and heat on each side until they become golden brown. Then set the shells aside in a stack.
  • Heat the vegetable oil in a large skillet over medium heat. Add the chicken and garlic, browning the chicken while breaking it up into smaller pieces. Add the soy sauce and molasses; simmer for about 3-5 minutes.
  • For the sauce: In a small bowl, whisk together mayonnaise, Sriracha and lime juice; season with salt and pepper to taste.
  • Using two shells per taco, spoon the chicken onto the taco shells, top with cabbage, onion, tomatoes, and sauce.

Nutrition

Calories: 385kcal | Carbohydrates: 42g | Protein: 14g | Fat: 19g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 512mg | Potassium: 694mg | Fiber: 5g | Sugar: 16g | Vitamin A: 206IU | Vitamin C: 20mg | Calcium: 91mg | Iron: 2mg

Korean Tacos

No ratings yet
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 385 kcal

Ingredients
 
 

Cabbage

  • 2 cups Green cabbage shredded
  • 2 tbsp Sugar
  • 1/4 cup Red wine vinegar

Tacos

  • 2 tsp Vegetable oil
  • 1/2 lb Ground chicken
  • 2 cloves Garlic minced
  • 2 tbsp Molasses
  • 2 tbsp Reduced-sodium soy sauce
  • 24 Street Taco Shells mini 3 inch soft shells
  • 1/4 cup Red onion minced
  • 1/2 cup Tomato diced small

SRIRACHA MAYONNAISE

  • 1/4 cup Mayonnaise
  • 1 tbsp Sriracha sauce
  • 2 tsp Lime juice

Instructions
 

  • In a saucepan over medium heat, add the sugar, red wine vinegar and an equal amount of water as the vinegar. Bring to a simmer until the sugar dissolves. Then pour the liquid into a bowl and submerge the cabbage in it. Set aside (drain well before using).
  • Preheat a non-stick pan or grill pan over medium heat. Once the pan is hot, double up the taco shells and heat on each side until they become golden brown. Then set the shells aside in a stack.
  • Heat the vegetable oil in a large skillet over medium heat. Add the chicken and garlic, browning the chicken while breaking it up into smaller pieces. Add the soy sauce and molasses; simmer for about 3-5 minutes.
  • For the sauce: In a small bowl, whisk together mayonnaise, Sriracha and lime juice; season with salt and pepper to taste.
  • Using two shells per taco, spoon the chicken onto the taco shells, top with cabbage, onion, tomatoes, and sauce.

Nutrition

Calories: 385kcalCarbohydrates: 42gProtein: 14gFat: 19gSaturated Fat: 5gTrans Fat: 1gCholesterol: 55mgSodium: 512mgPotassium: 694mgFiber: 5gSugar: 16gVitamin A: 206IUVitamin C: 20mgCalcium: 91mgIron: 2mg
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