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Korean BBQ Chicken Tacos with Coleslaw and Sriracha Sour Cream

Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 12 Tacos
Calories 150 kcal

Ingredients

  • 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

Instructions

  1. 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.
  2. Mix the sour cream and 1 tbsp sriracha in another bowl and set aside in the refrigerator.
  3. Warm the tortillas over the stove.
  4. Assemble the tacos with a serving of shredded Dak Bulgogi, coleslaw and sour cream, garnished with cilantro and lime.