Korean chicken tacos
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
Total fat 10g
Saturated fat 2g
Dietary fibre 5g
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.
Make it gluten free: Check gochujang, tortillas and chilli sauce are gluten free.
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