Chicken Thigh Bulgogi Tacos
Ingredients
- ¼ cup white wine vinegar
- 1 teaspoon white sugar, or more to taste
- salt and ground black pepper to taste
- 2 Persian cucumbers, halved and thinly sliced
- 1 tablespoon olive oil
- 1 (8 ounce) package shredded red cabbage
- 4 scallions, sliced, whites and greens separated
- 1 ½ pounds skinless, boneless chicken thighs, cut into 1-inch cubes
- 1 cup Korean bulgogi sauce
- ⅓ cup sour cream
- 1 tablespoon water
- ½ tablespoon sriracha sauce, or to taste
- 8 (6 inch) flour tortillas, or more as needed
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Instructions
- Mix 3 tablespoons vinegar, sugar, salt, and pepper together in a bowl. Mix in cucumbers.
- Heat oil in a skillet over medium heat. Add cabbage and white parts of scallions to the skillet; cook, stirring occasionally, until softened, 3 to 4 minutes. Transfer to a bowl and toss with salt and pepper and remaining vinegar.
- Season chicken with salt and pepper. Cook in the same skillet until juices run clear, 4 to 7 minutes. Stir in sauce; cook until reduced, about 2 minutes more.
- Mix sour cream, water, and sriracha sauce together. Spread some of the mixture over each tortilla. Top with bulgogi chicken, cucumbers, cabbage, and green parts of scallions.
Source
Original recipe: View Original