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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

Total cost: $11.90 / $5.95 per serve

(at time of publication)

Ingredients

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

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.

Nutrition Info (per serve)

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

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.