Recipe Menu
Picture of Not Your Traditional Korean Asian-Fusion Tacos
mediterranean asian korean lunch/dinner

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3572 kcal 179 %
  • Fat 220 g 339 %
  • Saturated 59 g 295 %
  • Carbs 229 g 76 %
  • Fiber 29 g 117 %
  • Protein 175 g 350 %
  • Cholesterol 851 mg 284 %
  • Sodium 6241 mg 260 %
  • Calcium 506 mg 51 %
  • Magnesium 514 mg 122 %
  • Potassium 3813 mg 81 %
  • Iron 15 mg 84 %
  • Zinc 17 mg 157 %
  • Phosphorus 2639 mg 377 %
  • Vitamin A 1293 µg 144 %
  • Vitamin C 107 mg 119 %
  • Thiamin (B1) 1 mg 101 %
  • Riboflavin (B2) 2 mg 140 %
  • Niacin (B3) 49 mg 308 %
  • Vitamin B6 5 mg 353 %
  • Folate equivalent (total) 157 µg 39 %
  • Vitamin B12 5 µg 224 %
  • Vitamin D 1 µg 6 %
  • Vitamin E 9 mg 63 %
  • Vitamin K 164 µg 136 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Not Your Traditional Korean Tacos

Ingredients

  • The Chicken
  • 6 tablespoons soy sauce
  • 3 tablespoons sugar
  • 2 tablespoons toasted sesame oil
  • 2 cloves garlic
  • 1 tablespoon flour
  • Pinch black pepper
  • 4 to 5 chicken thighs
  • The Toppings and Assembly
  • 2 jalapeños, stemmed, seeded, and chopped
  • 5 cloves garlic
  • 1/4 teaspoon Dijon mustard
  • 1/4 teaspoon honey
  • 1 tablespoon lime juice
  • 1 tablespoon white or rice vinegar
  • 1 cup packed fresh cilantro leaves
  • 1/4 cup Thai coconut milk
  • Pinch salt
  • 1 cup shredded cabbage, red or green
  • 1 cup shredded carrots
  • 1/4 cup rice vinegar
  • 1 1/2 teaspoons sugar
  • 1 lime, juiced
  • 1/4 teaspoon ground ginger
  • 2 tablespoons olive oil
  • 1/2 large onion, cut in half, then sliced thinly
  • 12 corn tortillas

Login or Join to leave a comment

Login Join

Discussion (0)