Korean BBQ Chicken Tacos with Preserved Lemon Crema
Elevate your lunch with chicken thighs, Korean BBQ sauce, and corn tortillas prepared in authentic korean style. The aromatic blend of chicken thighs, Korean BBQ sauce, and corn tortillas fills your kitchen with enticing scents. The perfect addition to your regular lunch rotation.
Time Breakdown
Ingredients (4 servings)
- 1 1/3 lbschicken thighs, boneless, skinless, cut into bite-size pieces
- 4.07 fl ozKorean BBQ sauce, store-bought bulgogi marinade
- 12 piecescorn tortillas, small 6-inch
- 2 tbsppreserved lemon, finely minced
- 4.07 fl ozsour creamor Mexican crema
- 1 tbspvegetable oil
- 3 stalksgreen onions, thinly slicedOptional
- 1 tbspsesame seeds, toastedOptional
Instructions
- 1
Make preserved lemon crema: Mix minced preserved lemon with sour cream in a small bowl. Stir until smooth and set aside.
2min - 2
Heat oil in a large skillet over medium-high heat. Add chicken pieces and cook for 5-6 minutes, stirring occasionally, until nearly cooked through.
6min - 3
Pour Korean BBQ sauce over chicken and cook for 3-4 more minutes, stirring frequently, until chicken is fully cooked and sauce is caramelized and sticky.
4min - 4
While chicken cooks, warm tortillas. Heat them directly over a gas flame for 15-20 seconds per side, or in a dry skillet until soft and pliable.
3min - 5
Set up taco bar: Arrange warm tortillas, Korean BBQ chicken, preserved lemon crema, and optional garnishes in separate bowls for family-style assembly.
2min - 6
To assemble: Place chicken in tortillas, drizzle with crema, and top with green onions and sesame seeds if using.
1min
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