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Kimchi Chicken Tacos

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For the marinade:

  • ¼ cup soy sauce
  • ¼ cup mirin
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon gochujang (Korean red pepper paste)
  • 1 lb. boneless, skinless chicken thighs, cut into 1-inch pieces

For the spicy mayo:

  • 3 tablespoons plain Greek yogurt
  • 3 tablespoons cup mayonnaise
  • 1 teaspoon gochujang
  • ½ teaspoon lime juice
  • ½ teaspoon honey
  • ¼ teaspoon salt

For the tacos:

  • 1 tablespoon olive oil
  • 8 corn tortillas, warmed
  • 1 ¼ cups kimchi, chopped
  • 1 avocado, sliced
  • 1 large scallion, sliced
  • ¼ cup fresh cilantro, chopped (about 2 tablespoons)


For the marinade:

  1. In a medium mixing bowl, whisk together soy sauce, mirin, toasted sesame oil and gochujang. Add chicken, cover and store in the refrigerator for at least 2 hours and up to overnight.

For the spicy mayo:

  1. In a small bowl, whisk together Greek yogurt, mayonnaise, gochujang, lime juice, honey and salt until combined.

For the tacos:

  1. Drain excess marinade from chicken. Heat olive oil in a cast iron skillet over medium heat. Once oil is hot, add chicken and cook and stir until no longer pink, about 7-10 minutes.
  2. Divide chicken, kimchi, and avocado among tortillas and top with spicy mayo, scallions and cilantro.

Keywords: kimchi, chicken, taco