These Korean tacos are a game changer. Juicy garlic, sesame, & ginger-seasoned chicken tucked inside warm flour tortillas, topped with Asian slaw, drizzled with spicy gochujang crema, sprinkled with crushed peanuts & served with a side of homemade cucumber pickle – a flavour packed meal that may just become your next favorite thing!

Korean Chicken Tacos with Asian Slaw, Cucumber Pickle & Gochujang Crema

MEAL KIT CONTENTS: 

12 oz ground chicken

6 oz carrot and cabbage blend

4 oz cucumbers

6 oz flour tortillas (6)

4 oz gochujang & sour cream blend

2 oz ginger/garlic mixture

4 oz liquid amino & ponzu sauce

4 oz pickle blend*

2 oz green onion

1 oz peanuts

2 oz lime

4 oz slaw dressing**

 

*Pickle blend: Rice vinegar, sugar, fish sauce, chili flakes

**Slaw dressing: rice vinegar, mirin, sesame oil, mayo

 

INGREDIENTS NOT SUPPLIED: 

Olive oil

Salt and pepper

 

 

 

KITCHEN ITEMS NEED: 

1 large bowl

1 small bowl

1 Large Non-Stick Pan

Wooden spoon

Aluminum foil

Box grater

Cutting board and knife

Korean Chicken Tacos with Asian Slaw, Cucumber Pickle & Gochujang Crema

Regular price
$29.00
Sale price
$29.00

NUTRITIONAL INFORMATION (per serving)

Calories...................550

Carbohydrates........32g

Fat..........................26g

Protein....................21g 

Sodium....................879mg

*Approximate Values Based On My Fitness Pal

    PREPPING INSTRUCTIONS

    Adjust rack to top position and preheat oven to 450 degrees

    Wash and dry all produce

    Cut lime into wedges

    Peel and thinly slice onion

      COOKING INSTRUCTIONS

      Step 1: Brown beef

      Heat a drizzle of olive oil in a large pan over medium-high heat. Add beef, Mexican spice blend, sliced onion & 2 pinches of salt. Cook, breaking up meat into pieces, until browned but not yet cooked through, 4-5 minutes (it’ll finish cooking in the next step).

      Step 2: Simmer beef

      Once beef is browned, add black beans, stirring, cooking for another 5-7 minutes. Add beef stock, season with salt; remove pan from heat and set aside.

      Step 3: Toast tortillas

      Drizzle tortillas with olive oil, brush or rub to coat all over. Arrange on a baking sheet in a single layer. Gently prick each tortilla in a few places with a fork. Bake on top rack, flipping halfway through, until lightly golden, 4-5 minutes per side. Watch carefully to avoid burning.

      Step 4: To serve

      Divide tortillas between plates; evenly sprinkle with Mexican cheese. Top with beef mixture, salsa, drizzle with roasted red pepper sauce and top with a dollop of crema. Serve with remaining lime wedges on the side.