HEY HEY everyone! You ready for another recipe? How about these easy Korean chicken tacos with a red cabbage, avocado, and jalapeño slaw. Quick to make, perfect for meal prep, or a weeknight meal!
This post is sponsored by K-Mama Sauce. Thank you for supporting brands that make Get Well With Em possible.
I’m so in love with these tacos. Mostly because they’re super quick to make, which lately for me, is an absolute must. Does anybody else feel like this summer started, you blinked, and then it was gone? I’m complaining, but also not. Let me explain. The reason this summer has flown by is because I’ve packed it full of really fun things. Like traveling to Seattle, starting a movie club with my friends, teaching yoga, and immersing myself in my job at General Mills working with Cascadian Farm and Muir Glen.
Speaking of that job, that’s partly why things have been a little quieter on the blog lately. I’m creating content for General Mills, which leaves me feeling a little bit burnt out when it comes to the blog. Instead of being hard on myself about this, I decided to embrace the phase. I feel my creative juices coming back, and I have some fun holiday recipe ideas coming up for you all, so stay tuned! In the meantime, you can always follow me in Instagram to keep in the loop with my daily life. I’ve been loving Instagram stories lately, and made a pact with my friends to open up and show my goofy side more.
But back to these Korean Chicken Tacos.
They’re juicy, crunchy, and just a little bit spicy. And they’re different than the traditional chicken taco, but not so much that you need to go looking for hard to find ingredients and shell out a ton of money. K-Mama sauce is going to be the one ingredient that is harder to find, but after the last 9 recipes, I know you all have it in your cabinets by now. If not, you can order it on their site here or use their store locator to find it near you! Korean chicken tacos comin’ in hot!
That’s all from me for this week. I hope you love these chicken tacos as much as I do, and as always, make sure to tag me on Instagram and hashtag #getwellwithem when you make them!
Easy Korean chicken tacos with a red cabbage, avocado, and jalapeño slaw. Quick to make, perfect for meal prep, or a weeknight meal!
- 1 lb chicken breast
- 1/2 red cabbage, shredded
- 1 jalapeño, sliced
- 1 avocado, cubed
- 1 package corn tortillas
- 1/4 cup K-Mama Sauce
- 1 lime, juiced
- 2 tbsp olive oil
Mix together all of the ingredients for the marinade, then add in the chicken breast. Set aside to marinate for an hour.
Heat a grill pan over medium high heat, I used my cast-iron grill pan but a skillet will also work. Add the chicken, and cook for 8 minutes. Flip, then cook for 4 more minutes.
While the chicken is cooking, dice the cabbage, avocado, and jalapeños.
Turn the oven to 350, then lay the tortillas over the rack. You can also use a pan if you don't want to put them right on the rack.
Finally, assemble your tacos! Layer the cabbage and avocado on the bottom, then top with chicken, diced jalapeño, and finally drizzle K-Mama Sauce on top.