Today’s tacos come courtesy of my main man Dan. I was traveling up north this week so he was in charge of our tacos for dinner today when I got home. He decided to take things off the beaten path and a try a little asian-mexican fusion. He was a little heavy handed with the cayenne pepper (my mouth is still on fire as I’m writing this), but all in all they were awesome! In the posted version of the recipe I’ve toned down the spice a bit, but if you’re a heat fan go nuts!
Korean BBQ Chicken Tacos
Prep time: 10 minutes + Marinading
Cook time: 20 minutes
Ingredients for the chicken marinade:
- 2 chicken breasts, cut into pieces
- 1 tbsp honey
- 2 tbsp soya sauce
- 1 tbsp white vinegar or rice vinegar
- 1/4 tsp dry chili flakes (more or less depending on how much heat you like!)
- 2 cloves minced garlic
- 1 tsp paprika
- 1 tbsp sesame oil
Ingredients for tacos:
- 1 bell pepper, sliced into strips
- 2 tsp canola oil
- whole wheat tortilla shells (I like the 6 inch ones)
- Optional toppings: Lettuce, cilantro, sour cream, cheese, etc. A peanut sauce would be AWESOME on these!
- Stir marinade ingredients together. Add chicken and let sit in refrigerator for at least two hours or overnight.
- Pre-heat frying pan over medium heat. Add canola oil. Cook pepper strips until tender, about 10 minutes.
- Meanwhile, in a separate frying pan, cook chicken over medium heat until cooked through.
- Assemble tacos with chicken, peppers, and garnishes of your choice
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