Korean-Style Chicken Tacos
with Creamy Apple Slaw and Pickled Jalapeños
Korean chicken has captivated the world, why not enjoy it in a taco? Chicken tenders are baked in a Gochujang and soy-based sauce, with creamy apple coleslaw to cool things down, while pickled jalapenos pick things up again with some zing and tang.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
6 unit(s)
Flour Tortillas
(Contains Wheat, Sulphites May contain Tree nuts, Egg, Milk, Sesame, Soy)
113 g
Red Cabbage, shredded
1 unit(s)
Gala Apple
1 unit(s)
Jalapeño
7 g
Cilantro
2 tbsp
Gochujang
(Contains Soy, Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat May contain Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Sesame Seeds
(Contains Sesame)
Not included in your delivery
0.13 tsp
Pepper*
1 tsp
Sugar*
¼ tsp
Salt*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Thinly slice jalapeño into rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- Add the jalapeños, vinegar, 2 tbsp (4 tbsp) water and 1 tsp (2 tsp) sugar to a small pot. Season with salt.
- Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min.
- Remove the pot from heat. Transfer jalapeños, including liquid, to a small bowl.
- Set aside in the fridge to cool.
- Add gochujang, soy sauce and 1 tbsp (2 tbsp) oil to a large bowl. Stir to combine.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Arrange chicken in a single layer on a parchment-lined baking sheet.
- Bake in the middle of the oven, flipping halfway through, until cooked through, 14-16 min.**
- When chicken is cooked, add to the bowl with sauce and toss to combine.
- Meanwhile, finely chop cilantro.
- Add cabbage to a medium bowl. Season with salt. Using your hands, massage cabbage until slightly tender, 1 min.
- Core, then grate apple directly into the same bowl.
- Add sesame seeds and half the cilantro to the cabbage-apple mixture, then toss to combine.
- Wrap tortillas in foil, then place in the top of the oven until warm, 4-5 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Meanwhile, whisk together mayo, remaining cilantro and 1 tbsp (2 tbsp) pickling liquid in a small bowl. Season with salt and pepper. Add mixture to the bowl with slaw (from step 4), then toss to combine.
- Drain pickled jalapeños, discarding remaining pickling liquid.
- Divide slaw between tortillas, then top with chicken tenders.
- Garnish with as many pickled jalapeños as desired.