Chicken Thigh Bulgogi Tacos

These chicken thigh bulgogi tacos topped with quick-pickled cucumber, red cabbage slaw, and sriracha cream are surprisingly easy to whip up.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 270 Calories

Ingredients

• 1 tablespoon water
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 teaspoon white sugar, or more to taste
• 2 Persian cucumbers, halved and thinly sliced
• 1 (8 ounce) package shredded red cabbage
• 4 scallions, sliced, whites and greens separated
• 1 cup Korean bulgogi sauce
• 8 (6 inch) flour tortillas, or more as needed
• 0.25 cup white wine vinegar
• 0.33333334326744 cup sour cream
• 1.5 pounds skinless, boneless chicken thighs, cut into 1-inch cubes
• 0.5 tablespoon sriracha sauce, or to taste

Recipe Instructions

Step 1

Mix 3 tablespoons vinegar, sugar, salt, and pepper together in a bowl. Mix in cucumbers.

Step 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.

Step 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.

Step 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.