What draws me to taco recipes is the symphony of flavors from the meats, condiments and sauces. I have never eaten Korean tacos from a food truck but I would hope that they might be like something like this: barbeque style chicken with crunchy coleslaw and spicy sour cream.
These tacos kick everything up a notch in terms of flavor and texture. The chicken is marinated ‘Dak Bulgogi‘ style with a sweet and savory sauce, grilled until caramelized. The coleslaw is a play on American coleslaw, using Napa cabbage (as used in Kimchi) with fish sauce, green onion, sriracha, and mirin. As the chicken is marinating in the sauce, prep the coleslaw and sriracha sour cream and leave it to chill. That way you’ll have everything you’ll need to assemble the tacos after grilling the chicken. The best way to make tacos is just having everything done so that you can time your dinner perfectly and not be scrambling at the last minute! I loved these tacos and will definitely make them again soon.
Korean BBQ Chicken Tacos with Coleslaw and Sriracha Sour Cream
- 1 batch Dak Bulgogi shredded (recipe link above)
- 6 soft corn taco shells warmed
- 1/2 cup sour cream
- 1 tbsp sriracha
- 4 to 5 leaves napa cabbage diced, about 3 cups
- 1/4 red onion sliced
- 2 green onions chopped
- 2 carrots grated
- 1/4 cup rice vinegar
- 2 tbsp mirin
- 1 tbsp fish sauce
- 1 inch knob ginger minced
- 1 clove garlic minced
- 2 tsp sriracha
- salt to taste
- 1 handful cilantro chopped
- 1 lime sliced for garnish
In a large bowl, mix the cabbage, red onion, green onion, carrots, rice vinegar, mirin, fish sauce, ginger, garlic, salt and 2 tsp sriracha. Set aside in the refrigerator for at least 30 minutes.
Mix the sour cream and 1 tbsp sriracha in another bowl and set aside in the refrigerator.
Warm the tortillas over the stove.
Assemble the tacos with a serving of shredded Dak Bulgogi, coleslaw and sour cream, garnished with cilantro and lime.