Korean chicken tacos

These low calorie Korean chicken tacos are a crowd pleaser whether you’re eating indoors or out. Packed full of veg, super easy and ready in 25 minutes - scrumptious!

Serves: 2

Time to make: 25 mins

Ingredients

More weights & measures

200g chicken breast
2 teaspoons gochujang (see tips)
1 cup bean sprouts
1 cup cherry tomatoes, halved
1 Lebanese cucumber, peeled in ribbons or julienned
1 spring onion, thinly sliced
4 tablespoons low-fat plain yoghurt
2 tablespoons reduced-fat mayonnaise
chilli sauce, to garnish
4 small corn sweetcornXtortillas (we used Tio Pablo Chicas)
2 tablespoons kimchi, to serve

Instructions

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1 Preheat oven to 200°C. Line a baking tray with baking paper. Place chicken breasts on tray, spread gochujang over chicken and roast in the oven until cooked through, about 15 minutes.

2 In a bowl, combine bean sprouts, tomatoes, cucumber and spring onion. In a small bowl, combine yoghurt and mayonnaise. Drizzle chilli sauce over.

3 In a warm frying pan or in the oven, heat tortillas. Slice chicken in thick slices. Serve tortillas with salad, yoghurt mayo and kimchi.

Variations

Make it gluten free: Check gochujang, tortillas and chilli sauce are gluten free.

HFG tip

Gochujang is a Korean chilli paste you can find in the supermarket international aisle or at Asian grocers. If unavailable, just use chilli sauce.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 358 cal

Kilojoules 1500 kJ

Protein 30 g

Total fat 10 g

Saturated fat 2 g

Carbohydrates 35 g

Sugar 7 g

Dietary fibre 5 g

Sodium 470 mg

Calcium 140 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.