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Korean BBQ Chicken Tacos

Korean BBQ Chicken Tacos
  • Gluten Free!
Serves: 4
Ready In: 40 minutes (plus one hour or more marinating time)

Why We Like It

Do you ever crave a flavor-loaded, food truck quality delicious taco?  Well, this is it!  Plus, it's another excellent reason to take advantage of the "can't get enough of" Crunchy Coleslaw!

Marinate the Chicken:

  • 1.5 lbs skinless boneless chicken breasts
  • 2 Tbsp sriracha
  • 2 Tbsp lime juice (juice from one lime)
  • 2 Tbsp low sodium soy sauce
  • 2 Tbsp olive oil
  • 1 Tbsp fresh ginger (grated, or 1/2 tsp ground ginger)
  • 1 Tbsp coconut sugar (or pure maple syrup)
  • 1 tsp toasted sesame oil
  • 1/8 tsp black pepper

Add to a large Ziploc bag or a large bowl.  Close the bag or cover the bowl and place in the refrigerator for one hour or longer (up to overnight).

Make the Coleslaw:

  • 4 cups coleslaw mix (shredded cabbage and carrots)
  • 1 small red bell pepper (seeded and chopped)
  • 1/4 cup almonds (slivered, toasted if desired)
  • 2 Tbsp sesame seeds (or sunflower seeds, toasted if desired)
  • 2 Tbsp pure maple syrup
  • 1 1/2 Tbsp apple cider vinegar
  • 1 1/2 Tbsp rice wine vinegar
  • 1 Tbsp olive oil
  • 1 tsp toasted sesame oil
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Add to a large bowl and stir to combine.  Set aside in the refrigerator until ready to serve.

Make the Relish Topping:

  • 3 green onions (sliced)
  • 2 Tbsp fresh cilantro (chopped)
  • 1 Tbsp lime juice (juice from half of a large lime)
  • 3 tsp rice wine vinegar

Add to a small bowl, stir to combine, and then let sit for at least 10 minutes before serving.

Preheat the Grill

Make the Spicy Sauce (for topping):

  • 2 Tbsp Thai chili garlic paste
  • 2 Tbsp low sodium soy sauce
  • 1 Tbsp coconut sugar (or pure maple syrup)
  • 2 tsp toasted sesame oil
  • 1 tsp rice wine vinegar
  • 1/2 tsp sriracha

Add to a small bowl or mason jar and stir or shake to combine.  Set aside until serving.

Grill the Chicken and Tortillas:

  • 8 corn tortillas

Remove the chicken from the marinade (and discard marinade) and place directly on the grill grates.  Grill for 10-15 minutes until browned and cooked through (if you have a meat thermometer, the internal chicken temperature should be at least 160 degrees).

In the last 3 minutes of grilling time for the chicken, place the tortillas on the grill until warm and lightly toasted.

When the chicken is done, let it rest for about 5 minutes before slicing.

Assemble the Tacos:

Serve the tacos filled with sliced cooked chicken, coleslaw, a spoonful of relish and a drizzle of the spicy sauce.

Serve and Enjoy!

Quick Tips

If you use tamari, or gluten free soy sauce, then this recipe is gluten free!

Nutrition Information for one serving

  • Calories: 520
  • Fat: 18 g
  • Saturated Fat: 2.7 g
  • Cholesterol: 124 mg
  • Total Carbohydrate: 44 g
  • Fiber: 7.5 g
  • Total Sugars: 17 g
  • Added Sugars: 10 g
  • Protein: 46 g
  • Sodium: 750 mg