KOREAN STREET TACO WITH KIM CHI SLAW AND CHILI LIME AIOLI
by Sepi Z
Sepi Z
Ingredients
Soy sauce, low sodium 2 cups
Water 1 cup
Brown sugar 12 Tbsp.
Garlic, minced 8 Tbsp.
Sesame oil 8 tsp.
Ginger, minced 8 tsp.
Green onion, chopped 4 cups
Sesame seeds 8 Tbsp.
Rice vinegar 12 Tbsp.
Chicken breast, sliced thin 2 lb.
Plain Greek yogurt, nonfat 2 cups
Mayonnaise 1 cup
Korean chili powder 8 Tbsp.
Lime, juice of 4 ea.
Kim chi, drained, rough chopped 2 cups
Napa cabbage, thinly sliced 2 cups
Carrots, shredded 1 cup
Red bell peppers, thinly sliced 1 cup
Red onion, thinly sliced 1 cup
Green beans, thinly sliced 1 cup
Green onions, sliced 8 ea.
Corn tortillas 45 ea.
Avocado, sliced 4 ea.
Cilantro sprigs as needed
Marinade and Slaw Dressing
Aioli
Slaw
Directions
For the Marinade and Slaw Dressing: Mix all marinade ingredients together except the rice
vinegar.
Pour half the marinade over the thinly sliced chicken and marinate for 2+ hours. Cook the marinated chicken in a sauté pan until cooked through, about 5 minutes
For the Slaw: Combine all the slaw ingredients with the remainder of the slaw dressing/marinade, including the rice vinegar and set aside.
For the Aioli: Whisk together all aioli ingredients until fully incorporated.
To Assemble: Warm tortillas in dry saute pan until soft, about 30 seconds. Place chicken on tortilla shell and top with slaw. Place two slices of avocado on top of slaw. Drizzle with aioli and garnish with cilantro sprigs.
Variation
Beef, pork or tofu can be substituted for chicken.
Gochujang or sweet chili sauce can be used in place chili powder for aioli.
Whole wheat flour tortilla or butter lettuce leaves can used to replace the corn tortillas.
Chili peppers can be added to slaw for additional heat.