Elevate your taco game with this Korean Chicken Tacos recipe! Made with gochujang chicken and a refreshing Asian slaw, this recipe is bursting with flavor and is perfect for a quick and easy weeknight dinner.

Korean Chicken Tacos

If you’re a fan of bold Asian flavors like I am, then you’re in for a treat with this recipe. Let me tell you, I make A LOT of asian-inspired meals in my kitchen – it’s hands down my favorite cuisine. And I have to say, this recipe is definitely in my top 5 rotation… All thanks to the delicious sweet and spicy gochujang sauce! 

I feel like gochujang is having its moment right now, and I am definitely here for it. Its unique spicy and slightly sweet profile adds an irresistible kick to any dish. So, when the craving for tacos hit me one day, I decided to combine the best of both worlds – tacos with Asian flavors – to create these mouthwatering Korean Chicken Tacos! 

What You’ll Need To Make This Recipe

• Tortillas: Of course, we gotta have tortillas for tacos. I like to use Siete Foods tortillas (I usually grab the chickpea ones), but feel free to grab whatever you like – wheat, cassava, etc. 
• Chicken breast: This pairs perfectly with the gochujang sauce, but if you’re looking for an alternative option, shrimp or tofu would also be delicious! 
• Sesame oil: Or even toasted sesame oil for an additional burst of flavor. If you don’t have sesame oil on hand, you can swap it for olive oil – just a warning it will slightly change the flavor of the slaw. 
• Gochujang paste: Is a MUST-HAVE for this recipe. The flavor is just unbeatable. However, if you’re in a pinch and don’t have it, Sriracha will give a similar “sweet and spicy” flavor to the recipe. 
• Honey: Adds a sweet element to pair with the gochujang. Maple syrup would also work here. 
• Rice vinegar: Adds a little tangy flavor to the sauce and slaw. If you don’t have this, I’ve swapped it for regular white vinegar many times and it does the trick. 
• Tamari: Adds an additional asian flare to the recipe! Tamari is a great gluten-free option to soy sauce, but you can also use regular soy sauce or even coconut aminos. 
• Garlic: No explanation needed. The more the merrier here! 
• Slaw vegetables: I used a classic combo of purple cabbage, green cabbage and carrot. Pro tip: instead of buying these vegetables separately and chopping them up, just grab a bag of slaw mix from the store!

Ways To Switch Things Up

• Protein Swap: If chicken isn’t your preference, you can easily swap it with tofu, shrimp, or even thinly sliced beef. Each protein brings its own unique character to the dish, making it a tasty experience every time you try a different version.
• Veggie Variations: Don’t hesitate to explore various vegetables for the slaw. Try adding sliced bell peppers, cucumber, or even julienned daikon radish for an extra crunch and color.
• Rice Bowl Twist: If you’re not feeling tacos, try serving the gochujang-marinated chicken and slaw over a bed of steamed rice instead of tortillas. This transforms the dish into a hearty and satisfying Korean-inspired rice bowl.
• Play with Spice Levels: Adjust the amount of gochujang in the marinade to control the spiciness according to your taste preferences. For those who love an extra kick, feel free to add a dash of your favorite hot sauce or red pepper flakes.

Korean Chicken Tacos Recipe

Serves 4

Ingredients:

• 8-12 tortillas (I used Siete Foods)
• 1 lb chicken breast, cut into chunks
• 1 tbsp sesame oil
• 2 tbsp gochujang 
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 tsp tamari
• 2 large garlic cloves, minced

Slaw

• 1 cup purple cabbage, thinly sliced
• 1 cup green cabbage, thinly sliced
• 1 cup carrot, shredded
• 2 tsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp tamari 
• 1 tbsp honey

Directions:

1. Heat 1 tbsp sesame oil in a pan on medium heat. Once hot, add the chicken and saute about 3-5 minutes until golden brown.
2. While chicken is cooking, combine gochujang, honey, rice vinegar, tamari and garlic in bowl and mix to combine. Add to pan and cook another 2-3 minutes to allow the sauce to thicken. Set chicken aside. 
3. In a bowl, combine purple cabbage, green cabbage, carrot, sesame oil, rice vinegar, tamari and honey. Mix well. 
4. Build your tacos by adding chicken and slaw to each tortilla. 
5. Optional: top with green onion or your favorite toppings!