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Recipe: Gochujang Korean BBQ Sauce Chicken Tacos with Lime Slaw and Ginger Cucumber Salad

Things I don’t have time for anymore: meals made 100% from scratch + cleaning 50 pots and pans.  Even if I did, I really don’t want to.  After my trip to Cali full of tacos, I was ready to put my own spin on some pulled chicken tacos.  My boyfriend and I whipped up this meal together (along with firing up the grill, hanging out, cooking steaks, taking photos and setting the table) in about an hour.

The Gochujang BBQ sauce is sweet and tangy, with very little heat (I am not the biggest heat fan, but I am not afraid of it).  I purchased mine at Whole Foods, but have seen several brands on Amazon and in a Korean BBQ sauce in Trader Joe’s.  If you cannot find this specific BBQ sauce, feel free to replace it with another flavor.  The slaw and cucumber salads are a must for these tacos, adding freshness, flavor, and crunch.  Feel free to ditch the tortilla (though I don’t recommend doing that) and have as a salad.  Mix it up as you like!

Ingredients 

Yield: 10 tacos

For the chicken tacos:

  • 1.5 pounds chicken breast
  • 1/2 cup + 1/4 cup Gochujang BBQ sauce
  • 1 tablespoon soy sauce
  • 10 corn or flour tortillas

For the Slaw:

  • 4 cups purple and green cabbage mix
  • 1/4 cup green onion, sliced
  • 1 lime, juiced
  • 2 tbsp olive oil
  • salt and pepper to taste

For the cucumber salad: 

  • 1.5 cups of cucumber slices
  • 1-inch piece of ginger, finely minced
  • 1/2 tsp sugar
  • 2 tsp rice wine vinegar
  • 1 tbsp olive oil
  • salt and pepper to taste

Instructions 

  1. Marinade chicken with 1/2 cup of BBQ sauce.  While the chicken marinates, prepare the salads. (feel free to marinade chicken overnight and throughout the day)
  2. For the slaw, combine all ingredients in a bowl and toss until the cabbage is completely coated.  For the cucumber salad, combine all ingredients in a medium bowl and mix until cucumber are completely coated.  Place both in the refrigerator until it is time to eat.
  3. Grill or bake chicken until completely cooked through.  A meat thermometer should read 165 degrees F.  Remove chicken from heat and allow to cool for 5 minutes.  On a large cutting board, use two forks to behind to shred the chicken.
  4. Once the chicken is shredded, transfer to a large skillet on medium-high heat.  Add chicken, remaining 1/4 cup of BBQ sauce, and soy sauce.  Cook over heat for 3-5 minutes.
  5. Heat corn tortillas over a grill, in the oven or microwave just until soft.  Fill each taco with a generous serving of chicken, slaw and cucumber salad.  Enjoy every bite!

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