Korean-Style Chicken Tacos
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Korean-Style Chicken Tacos

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.

Tags:
Spicy
Chef's Choice
Allergens:
Sulphites
Wheat
Soy
Egg
Mustard
Sesame

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time12 minutes
DifficultyMedium

Ingredients

serving amount

310 g

Chicken Breast Tenders

6 unit(s)

Flour Tortillas

(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)

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 Milk, Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish)

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

1 tbsp

Seasoned Rice Vinegar

(Contains Sulphites)

1 tbsp

Soy Sauce

(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)

1 tbsp

Sesame Seeds

(Contains Sesame)

Not included in your delivery

0.13 tsp

Pepper*

1 tsp

Sugar*

¼ tsp

Salt*

1 tbsp

Oil*

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Nutrition Values

Calories760 kcal
Fat29 g
Saturated Fat5 g
Carbohydrate73 g
Sugar24 g
Dietary Fiber6 g
Protein50 g
Cholesterol135 mg
Sodium1960 mg
Trans Fat0.1 g
Potassium1100 mg
Calcium200 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small Bowl
Measuring Spoons
Parchment Paper
Baking Sheet
Large Bowl
Box Grater
Medium Bowl
Aluminum Foil
Strainer
Whisk

Instructions

1
  • Thinly slice jalapeño into rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
2
  • 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.
3
  • 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.
4
  • 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.
5
  • 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!)
Finish and serve
6
  • 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.