Experience the vibrant flavors of Asia with these Chicken Thigh Bulgogi Tacos. Tender chicken thighs marinated in a sweet and savory bulgogi sauce, paired with crisp cucumbers and a zesty sriracha crema, all nestled in warm flour tortillas. A quick and delicious meal that's sure to impress!

Follow The Directions

01

Step

Prepare the Cucumber Salad: In a medium bowl, whisk together 3 tablespoons of white wine vinegar, sugar, salt, and pepper. Add the sliced cucumbers and toss to coat. Set aside to marinate. (Prep time: 5 minutes)

02

Step

Sauté the Cabbage: Heat olive oil in a large skillet over medium heat. Add shredded red cabbage and the white parts of the scallions. Cook, stirring occasionally, until the cabbage softens slightly. Season with salt, pepper, and the remaining white wine vinegar. Transfer to a bowl and set aside. (Cook time: 3-4 minutes)

03

Step

Cook the Chicken Bulgogi: Season the cubed chicken thighs with salt and pepper. Add the chicken to the same skillet and cook over medium heat until browned and cooked through, about 4-7 minutes. Stir in the Korean bulgogi sauce and cook until the sauce reduces and thickens slightly, about 2 minutes more. (Cook time: 6-9 minutes)

04

Step

Prepare the Sriracha Crema: In a small bowl, whisk together sour cream, water, and sriracha sauce until smooth. Adjust the amount of sriracha to your preferred level of spice. (Prep time: 2 minutes)

05

Step

Assemble the Tacos: Warm the flour tortillas according to package directions. Spread a generous spoonful of sriracha crema over each tortilla. Top with bulgogi chicken, marinated cucumbers, sautéed cabbage, and the green parts of the scallions. Serve immediately.

For an extra layer of flavor, try grilling the chicken thighs instead of pan-frying. Marinate the chicken in the bulgogi sauce for at least 30 minutes before cooking.
Feel free to customize the toppings! Add a sprinkle of sesame seeds, a dollop of kimchi, or a drizzle of sesame oil for an even more authentic Korean flavor.
If you don't have Persian cucumbers, English cucumbers will work just as well. Be sure to slice them thinly.
Adjust the amount of sriracha in the crema to suit your spice preference. You can also use another hot sauce if you prefer.
To warm the tortillas, you can use a dry skillet, a microwave, or a gas stovetop flame.