Chicken Thigh Bulgogi Tacos
Description
These chicken thigh bulgogi tacos topped with quick-pickled cucumber, red cabbage slaw, and sriracha cream are surprisingly easy to whip up.
Ingredients
•
1/4 cup white wine vinegar
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1 teaspoon white sugar, or more to taste
•
salt and ground black pepper to taste
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2 Persian cucumbers, halved and thinly sliced
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1 tablespoon olive oil
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1 (8 ounce) package shredded red cabbage
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4 scallions, sliced, whites and greens separated
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1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch cubes
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1 cup Korean bulgogi sauce
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1/3 cup sour cream
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1 tablespoon water
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1/2 tablespoon sriracha sauce, or to taste
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8 (6 inch) flour tortillas, or more as needed
Directions
1
Mix 3 tablespoons vinegar, sugar, salt, and pepper together in a bowl. Mix in cucumbers.
2
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.
3
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.
4
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.