If there is one thing I absolutely love getting creative with, it’s tacos. Whether that simple Carnitas tacos, or perhaps a Carne Asada style tacos, I love it all. As of late however i’ve been trying to get more creative with incorporating other ethnic cuisines into making tacos. Four instance these Korean barbecue tacos which highlight a delicious spicy soy barbecue style sauce along with a sweeten coleslaw, makes for an amazing taco. Obviously a little different than a traditional Mexican taco, but how fun to incorporate so many flavors.
It’s all about balance as well, so for example making something really spicy and accompanying it was something a little bit sweet. The chicken in this dish has a little kick and that’s due to the gochujang, spicy Korean soy bean paste, that I incorporate into the marinade and final sauce. To offset the heat in the chicken, I made a sweet vinegar dressing for the coleslaw. Together it makes for a perfect combination.
When it comes to marinating you want to let anything sit for at least one hour, but overnight is the best. For someone like me who is on the go and has a family to feed, I stick to one hour and make sure that the marinade is really intense with flavor.
The beautiful thing about the coleslaw is you can really use whatever ingredients is on sale or whatever you like. I had a few left over bell peppers, some green onions, so all I had to do was buy some Napa cabbage. If you have regular green cabbage that would work just fine in this recipe.
Be sure to get creative when making tacos and don’t forget the pin the big guy below.
Korean BBQ Chicken Tacos with Sweet Coleslaw
For the Chicken:
- 3 chicken breasts
- ¾ cup of sliced green onions
- 1 cup La Choy® Soy Sauce
- 3 tablespoons of gochujang
- 2 tablespoon of rice vinegar
- 1/4 cup of Hunt’s® Tomato Ketchup
- 4 finely minced cloves of garlic
- 3 tablespoons of brown sugar
For the Coleslaw:
- 2 cups of sliced Napa cabbage
- 1 thinly sliced red bell pepper
- 1 thinly sliced yellow or orange bell pepper
- 1/2 thinly sliced cucumber
- 2 thinly sliced green onions
- 1/2 cup of cilantro leaves
- 1/4 cup of rice vinegar
- 1 teaspoon of sugar
- 1 teaspoon of La Choy® Soy Sauce
- 1 tablespoon of sesame oil
- Corn tortillas
Chicken: In a large bowl whisk together the green onions, soy sauce, gochujang, rice vinegar, ketchup, garlic and brown sugar. Reserve 1/2 cup for basting.
Once it's combined add it to a plastic bag along with the chicken and marinate in the refrigerator for at least 1 hour or overnight.
Once the chicken is done marinating cook on a hot grill (400 to 500) for 4 to 6 minutes on each side while basting often with the reserved 1/2 cup of sauce set aside.
Once it is done cooking, rest the chicken for 3 to 4 minutes before thinly slicing.
Coleslaw: In a large bowl whisk together the rice vinegar, soy sauce, sugar and sesame oil to combine.
Add in the cabbage, bell peppers, green onions, cucumbers and cilantro leaves and toss until coated.
To Plate: Place a few tablespoons of sliced chicken in the center of a corn tortilla and add a few tablespoons of the dressed coleslaw. Enjoy!