Korean chicken tacos

Serves: 2
Time to make: 25 mins

Total cost: $ 11.90 / $ 5.95 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

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

Nutrition Info

Kilojoules 1500kJ
Calories 358cal
Protein 30g
Total fat 10g
Saturated fat 2g
Carbohydrates 35g
Sugars 7g
Dietary fibre 5g
Sodium 470mg
Calcium 140mg
Iron 2mg

Instructions

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.

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