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Korean chicken tacos

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Serves: 2
Time to make: 25 mins

Total cost: $ 11.90 / $ 5.95 per serve

(at time of publication)


Korean chicken tacos

  • 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 tortillas (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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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.

Author:Niki Bezzant
Photographer: Bryce Carleton
First published: Dec 2018
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