Korean-Style Chicken Tacos
with Creamy Apple Slaw and Pickled Jalapeños
Korean chicken has captivated the world, why not enjoy it in a taco? Chicken tenders are baked in a Gochujang and soy-based sauce, with creamy apple coleslaw to cool things down, while pickled jalapenos pick things up again with some zing and tang.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast Tenders
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
113 g
Red Cabbage, shredded
1 unit(s)
Gala Apple
1 unit(s)
Jalapeño
7 g
Cilantro
2 tbsp
Gochujang
(Contains Soy, Wheat May contain Milk, Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
1 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
1 tbsp
Soy Sauce
(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
1 tbsp
Sesame Seeds
(Contains Sesame)
Not included in your delivery
0.13 tsp
Pepper*
1 tsp
Sugar*
¼ tsp
Salt*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Thinly slice jalapeño into rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- Add the jalapeños, vinegar, 2 tbsp (4 tbsp) water and 1 tsp (2 tsp) sugar to a small pot. Season with salt.
- Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min.
- Remove the pot from heat. Transfer jalapeños, including liquid, to a small bowl.
- Set aside in the fridge to cool.
- Add gochujang, soy sauce and 1 tbsp (2 tbsp) oil to a large bowl. Stir to combine.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Arrange chicken in a single layer on a parchment-lined baking sheet.
- Bake in the middle of the oven, flipping halfway through, until cooked through, 14-16 min.**
- When chicken is cooked, add to the bowl with sauce and toss to combine.
- Meanwhile, finely chop cilantro.
- Add cabbage to a medium bowl. Season with salt. Using your hands, massage cabbage until slightly tender, 1 min.
- Core, then grate apple directly into the same bowl.
- Add sesame seeds and half the cilantro to the cabbage-apple mixture, then toss to combine.
- Wrap tortillas in foil, then place in the top of the oven until warm, 4-5 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Meanwhile, whisk together mayo, remaining cilantro and 1 tbsp (2 tbsp) pickling liquid in a small bowl. Season with salt and pepper. Add mixture to the bowl with slaw (from step 4), then toss to combine.
- Drain pickled jalapeños, discarding remaining pickling liquid.
- Divide slaw between tortillas, then top with chicken tenders.
- Garnish with as many pickled jalapeños as desired.