Description
Tender Korean-style chicken glazed with a sticky-sweet marinade is served in warm tortillas with tangy Asian slaw for a bold fusion of flavors. This handheld dish combines Asian and Mexican staples for a quick, crowd-pleasing meal.
Ingredients
Chicken breast (1.5-2 lbs), flour tortillas (12 small), brown sugar (1½ cups), garlic (4 cloves, minced), olive oil (2 tbsp), tomatoes (2 medium, chopped), tomato paste (2 tbsp), balsamic vinegar (1 tbsp), sodium-free tamari or gluten-free soy sauce (2 tbsp), red pepper flakes (1 tsp), shredded cabbage (1 head), lime juice (1 tbsp), non-alcoholic mayonnaise (2 tbsp), sesame seeds (1 tbsp), green onions for garnish
Instructions
Heat 1 tbsp oil in a pan, sauté garlic until fragrant.
Whisk brown sugar, tamari, balsamic vinegar, red pepper flakes, and tomato paste to create marinade.
Marinate chicken for 4-24 hours, then pan-sear until golden and fully cooked.
To make slaw, combine cabbage, chopped tomatoes, mayonnaise, lime juice, and ½ tsp sugar.
Warm tortillas using a dry skillet or microwave.
Assemble tacos with chicken, slaw, and a sprinkle of sesame seeds.
Notes
Use tamari instead of soy sauce for halal compliance
Marinate up to overnight for maximum flavor
Refrigerate slaw 30 minutes before serving
Tortillas can be corn instead of flour
Swap green peppers for red peppers for sweeter flavor
Add kimchi for extra tanginess
- Prep Time: 20
- Cook Time: 30
- Category: Lunch
- Method: Pan Cooking
- Cuisine: Fusion (Korean/Mexican)
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 11g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg