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Korean tacos
Nb persons: 6
Yield:
Preparation time:
Total time:
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Korean tacos Time: 30 minutes, plus 2 to 4 hours’ marinating For marinating chicken: | |
1/4 cup | Korean red pepper paste, (gochujang, available in Korean markets) |
1/4 cup | white vinegar |
1/4 cup | sugar |
2 tablespoons | sesame oil |
1 pound | skinless, boneless chicken |
For the vinaigrette: | |
1/4 cup | soy sauce |
1/4 cup | white vinegar |
1/4 cup | sugar |
1 tablespoons | sesame oil |
1 1/2 teaspoons | hot red-pepper flakes |
To serve: | |
3 leaves | green leaf lettuce, shredded |
1 cup | shredded green Napa cabbage or other cabbage |
1/2 cup | diced Vidalia or other sweet onion |
1/4 cup | sliced scallions |
2 tablespoons | chopped cilantro |
6 burrito-size or 12 taco-size flour tortillas | |
1/4 cup | Monterey Jack cheese |
6 | lime wedges, for garnish |
1. For marinating chicken: In a bowl (or sealable plastic bag) combine red pepper paste, vinegar, sugar and sesame oil. Add chicken and mix again. Cover (or seal) and refrigerate 2 to 4 hours.
2. For the vinaigrette: In a small mixing bowl, combine soy sauce, vinegar, sugar, sesame oil and pepper flakes. Whisk until well blended.
3. Prepare a grill or heat a large skillet. Grill or sauté chicken until golden brown on all sides and opaque in center; be careful not to overcook. Remove from heat and cut into 3/4-inch dice.
4. In a large mixing bowl, combine lettuce, cabbage, onion, scallions and cilantro. Toss with 2 tablespoons vinaigrette, or to taste. Place a tortilla on each of 6 serving plates. Place an equal portion of chicken on each tortilla, and top with a portion of salad. Sprinkle with cheese, garnish plate with a lime wedge.
Yield: 6 servings.
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