Korean BBQ Chicken Tacos with Coleslaw and Sriracha Sour Cream
Prep Time40minutes
Cook Time10minutes
Total Time50minutes
Servings12Tacos
Calories150kcal
Ingredients
1batch Dak Bulgogishredded (recipe link above)
6soft corn taco shellswarmed
1/2cupsour cream
1tbspsriracha
4 to 5leaves napa cabbagediced, about 3 cups
1/4red onionsliced
2green onionschopped
2carrotsgrated
1/4cuprice vinegar
2tbspmirin
1tbspfish sauce
1inchknob gingerminced
1clovegarlicminced
2tspsriracha
salt to taste
1handful cilantrochopped
1limesliced for garnish
Instructions
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.