These kimchi and chicken tacos are a flavor explosion! A delightful fusion of Korean and Mexican cuisine, they're surprisingly easy to make and perfect for a fun weeknight dinner or a casual get-together with friends. I've been making them since my friend told me about her experience on a backpacking trip. She learned the recipe from a Korean family while traveling across the country. It was love at first bite, for her and for me!
The spicy kick of the kimchi beautifully complements the savory chicken, creating a harmonious balance that will tantalize your taste buds. The toasted sesame seeds add a delightful nutty aroma and satisfying crunch, elevating the overall experience. Imagine the satisfying crunch of the tacos alongside the spicy-savory flavors. What could be better?
Required Equipments
- Large skillet
- Mixing bowls
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Taco shells or tortillas
Kimchi-and-Chicken-Tacos-with-Sesame-Seeds
Experience a unique fusion of flavors with these kimchi and chicken tacos, a simple recipe that combines the best of Korean and Mexican cuisines.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 5 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, let's get that chicken cooked. Heat a tablespoon of oil in a large skillet over medium-high heat. Add about 1 pound of boneless, skinless chicken breasts (cubed, of course!). Cook until they're fully cooked through and nicely browned, about 8-10 minutes, stirring occasionally. Season with salt and pepper to taste. Don't overcook it, or you'll end up with dry chicken – nobody wants that!
- Once your chicken's cooked, set it aside to rest. While it's cooling, get started on the yummy kimchi part. Grab about 1 cup of kimchi and roughly chop it. Remember, this is your chance to be creative – you can cut it into any shape or size you want! I prefer to go with smaller pieces, they're easier to handle and incorporate into the tacos. If the kimchi is super spicy, I might rinse it a bit under cold water to tone down the heat. It's all about personal preference, right?
- In a mixing bowl, combine the cooked chicken and chopped kimchi. Gently toss to mix them together. At this point, you could add any extra veggies you want to try. A friend of mine once added some sautéed mushrooms, and it turned out surprisingly well. Taste it and adjust seasoning as needed. A little soy sauce or sesame oil can add a nice depth of flavor.
- Now for the fun part! Get your taco shells ready. Warm them up slightly either in the oven or a dry skillet to make them a bit more pliable. Fill each shell with the kimchi-chicken mixture. Generously sprinkle your tacos with toasted sesame seeds for that extra bit of crunch and flavor. A sprinkle of cilantro (if you like it, I do!) also works wonders for the presentation and it provides some freshness to it.
- Serve immediately and enjoy! These tacos are best fresh, but if you have any leftovers, store them as suggested in the FAQ section. One warning though – the flavor does change slightly after the first few hours, but hey, it will still taste great, I'm sure!
📝 Notes
- Adjust the amount of kimchi to your spice preference. If the kimchi is very spicy, you might want to rinse it slightly before using it.
- Feel free to add other vegetables, such as bell peppers or onions, to the tacos.
- Toasted sesame seeds add a lovely nutty flavor and a pleasing crunch.
🍎 Nutrition
Calories: 350
Protein: 25g
Fat: 15g
Carbohydrates: 30g
Fiber: 5g
Calcium: 20mg
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