CHICKEN THIGH BULGOGI TACOS

Chicken Thigh Bulgogi Tacos image

These chicken thigh tacos are easy to whip up and full of fresh Asian flavor.

Provided by Issaarnold

Categories Main Dish Recipes Taco Recipes

Time 30m

Yield 8

Number Of Ingredients 13

Ingredients

¼ cup white wine vinegar
1 teaspoon white sugar, or more to taste
salt and ground black pepper to taste
2 Persian cucumbers, halved and thinly sliced
1 tablespoon olive oil
1 (8 ounce) package shredded red cabbage
4 scallions, sliced, whites and greens separated
1 ½ pounds skinless, boneless chicken thighs, cut into 1-inch cubes
1 cup Korean bulgogi sauce
⅓ cup sour cream
1 tablespoon water
½ tablespoon sriracha sauce, or to taste
8 (6 inch) flour tortillas, or more as needed

Steps:

Mix 3 tablespoons vinegar, sugar, salt, and pepper together in a bowl. Mix in cucumbers.
Heat oil in a skillet over medium heat. Add cabbage and white parts of scallions to the skillet; cook, stirring occasionally, until softened, 3 to 4 minutes. Transfer to a bowl and toss with salt and pepper and remaining vinegar.
Season chicken with salt and pepper. Cook in the same skillet until juices run clear, 4 to 7 minutes. Stir in sauce; cook until reduced, about 2 minutes more.
Mix sour cream, water, and sriracha sauce together. Spread some of the mixture over each tortilla. Top with bulgogi chicken, cucumbers, cabbage, and green parts of scallions.

Nutrition Facts : Calories 270 calories, Carbohydrate 22.3 g, Cholesterol 55.5 mg, Fat 11.9 g, Fiber 2 g, Protein 18.2 g, SaturatedFat 3.6 g, Sodium 403 mg, Sugar 2.4 g