Ingredients
Scale
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)
Instructions
For the marinade:
- 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:
- In a small bowl, whisk together Greek yogurt, mayonnaise, gochujang, lime juice, honey and salt until combined.
For the tacos:
- 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.
- Divide chicken, kimchi, and avocado among tortillas and top with spicy mayo, scallions and cilantro.
