Korean-Mexican Fusion Chicken Tacos with Spicy Kimchi Slaw and Avocado Crema
This unique recipe combines the bold flavors of Korean BBQ chicken with the vibrant freshness of Mexican tacos. The chicken is marinated in a sweet and spicy gochujang sauce, grilled to perfection, and served in warm tortillas with a crunchy kimchi slaw and creamy avocado sauce, creating a delightful fusion of tastes and textures.
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In a bowl, combine 1/4 cup gochujang, 2 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon sesame oil, and 1 teaspoon minced garlic to create the marinade.
Add 1 pound of boneless, skinless chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
While the chicken marinates, prepare the kimchi slaw by mixing 1 cup of shredded cabbage, 1/2 cup of chopped kimchi, 1/4 cup of chopped cilantro, and the juice of 1 lime in a bowl.
Set aside to let the flavors combine. For the avocado crema, blend 1 ripe avocado, 1/4 cup sour cream, the juice of 1 lime, and a pinch of salt until smooth.
Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until fully cooked and slightly charred.
Once cooked, let the chicken rest for a few minutes before slicing it into strips. Warm 4-6 corn tortillas on the grill for about 30 seconds on each side.
To assemble the tacos, place a few strips of grilled chicken on each tortilla, top with a generous amount of kimchi slaw, and drizzle with avocado crema.
Serve immediately with lime wedges on the side for an extra burst of flavor.
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