These chicken thigh tacos are easy to whip up and full of fresh Asian flavor.
Ingredients
- white wine vinegar: 0.25 cup
- white sugar: 1 tsp (to taste)
- salt and ground black pepper: (to taste)
- Persian cucumbers, halved and: 2 piece (sliced)
- olive oil: 1 Tbsp
- red cabbage: 1 pack (8 ounce pack, shredded)
- scallions, sliced, whites and greens separated: 4 piece
- ½ pounds skinless, boneless chicken thighs: 1 piece (cut into 1-inch cubes)
- Korean bulgogi sauce: 1 cup
- sour cream: 0.33333 cup
- water: 1 Tbsp
- sriracha sauce: 0.5 Tbsp (to taste)
- flour tortillas: 8 piece (6 inch, or more if needed)
Metric Conversion
Stages of cooking
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Mix 3 tablespoons vinegar, sugar, salt, and pepper together in a bowl. Mix in cucumbers.
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Heat oil in a skillet over medium heat. Add cabbage and white parts of scallions to the skillet; cook, stirring occasionally, until softened, 3 to 4 minutes. Transfer to a bowl and toss with salt and pepper and remaining vinegar.
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Season chicken with salt and pepper. Cook in the same skillet until juices run clear, 4 to 7 minutes. Stir in sauce; cook until reduced, about 2 minutes more.
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Mix sour cream, water, and sriracha sauce together. Spread some of the mixture over each tortilla. Top with bulgogi chicken, cucumbers, cabbage, and green parts of scallions.
